PILLSBURY CRESCENT ROLL BRAID RECIPES RECIPES

Steps:

• Heat oven to 375°F. In 8-inch skillet, cook sausage over medium heat, stirring frequently, until no longer pink; drain.
• In large bowl, mix spinach, cottage cheese, Parmesan cheese, garlic and cooked sausage.
• If using crescent rolls: Unroll dough into 1 large rectangle on ungreased cookie sheet. Press into 13x8-inch rectangle, firmly pressing perforations and seams to seal. If using dough sheet: Unroll dough on ungreased cookie sheet. Press into 13x8-inch rectangle.
• Spoon sausage mixture in 4-inch-wide strip lengthwise down center of rectangle. Top with slices of both cheeses.
• With scissors or sharp knife, make cuts 1 inch apart on long sides of dough rectangle to within 1/2 inch of sausage mixture. Fold strips of dough up over sausage mixture to meet in center; pinch to seal.
• Bake 18 to 24 minutes or until golden brown. Remove from cookie sheet; cut into crosswise slices. Serve warm.

Steps:

• Heat oven to 375°F. Spray cookie sheet with cooking spray. In large bowl, mix ham, broccoli, cheese, mushrooms, mayonnaise and mustard.
• If using crescent rolls: Unroll both cans of dough into 2 large rectangles. Place dough with long sides together on cookie sheet, forming 15x12-inch rectangle. Press edges and perforations to seal. If using dough sheets: Unroll both cans of dough into 2 large rectangles. Place dough with long sides together on cookie sheet, forming 15x12-inch rectangle. Press edges together to seal.
• Spoon and spread ham mixture lengthwise in 6-inch-wide strip down center of dough. With scissors or sharp knife, make cuts 1 1/2 inches apart on long sides of dough to within 1/2 inch of filling. Twisting each strip once, alternately cross strips over filling. Tuck short ends under; press to seal. Brush dough with beaten egg white. Sprinkle with almonds.
• Bake 28 to 33 minutes or until deep golden brown. Cool 5 minutes. Cut crosswise into slices.