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Mediterranean Brunch Braid

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  • Prep 40 min
  • Total 1 hr 10 min
  • Servings 8
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Pillsbury™ refrigerated pizza crust gives a quick start to this beautiful braided bread, stuffed full of cheeses and fresh ingredients for an elegant yet easy breakfast bake.
Created Apr 24, 2018
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  • 1/4 cup olive oil
  • 1 1/2 cups chopped green onions (about 24 small)
  • 2 cloves garlic, finely chopped
  • 1 box (300 g) frozen chopped spinach, thawed, squeezed to drain
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup chopped fresh basil leaves
  • 1 cup part-skim ricotta cheese
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons pine nuts, toasted*
  • 1 can Pillsbury™ refrigerated pizza crust
  • 1 1/2 cups shredded Italian blend
  • 4 plum (Roma) tomatoes, thinly sliced
  • Fresh basil sprigs, if desired


  • 1
    Heat oven to 425°F. Spray large baking sheet with cooking spray.
  • 2
    In 10-inch skillet, heat 1 tablespoon of the oil over medium heat. Add onions and garlic; cook about 5 minutes, stirring occasionally, until onions are tender. Stir in spinach, salt, pepper and chopped basil. Cook 5 minutes, stirring occasionally. Remove skillet from heat; set aside.
  • 3
    In small bowl, mix ricotta cheese, feta cheese and pine nuts; set aside.
  • 4
    Unroll pizza crust dough on baking sheet. Starting at centre, press out dough into 15x10-inch rectangle. Brush 1 tablespoon oil over dough. Sprinkle 1/2 cup of the Italian cheese in 5-inch-wide strip lengthwise down centre of dough. Spoon spinach mixture over cheese. Spread ricotta mixture over spinach. Layer tomato slices, overlapping, on ricotta mixture. Drizzle 1 tablespoon oil over tomatoes. Sprinkle with 1/2 cup Italian cheese.
  • 5
    Using kitchen scissors or sharp knife, make cuts 1 inch apart on each long side of rectangle to within 1/2 inch of filling. Fold strips of dough diagonally over filling, alternating from side to side. Turn ends under; press to seal. Brush remaining 1 tablespoon oil over top of braid.
  • 6
    Bake 18 to 23 minutes or until crust is deep golden brown. Remove from oven. Sprinkle remaining 1/2 cup Italian cheese over top of braid. Bake about 1 minute longer or until cheese is melted. Let stand 10 minutes. Remove from baking sheet to cutting board; cut crosswise into slices. Garnish with basil sprigs.

Expert Tips

  • Tip 1
    *To toast pine nuts, cook in ungreased heavy skillet over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until light brown. Remove from skillet to plate to cool.
  • Tip 2
    Bake-Off is a registered trademark of General Mills ©2010

Nutrition Information

350 Calories, 19g Total Fat, 15g Protein, 30g Total Carbs, 6g Sugars

Nutrition Facts

Serving Size: 8
Total Fat
Saturated Fat
Trans Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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