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Sausage Crescent Braid
sausage crescent braid
1/2 lb (250 g) bulk Italian turkey sausage
1 box frozen spinach, thawed, squeezed to drain
1 cup (250 mL) low fat cottage cheese, drained
1/2 cup (125 mL) grated Parmesan cheese
1 tsp (5 mL) minced garlic
1 can (8 rolls) Pillsbury* Original Crescents
3 slices (1 oz each) provolone cheese
3 slices (1 oz each) mozzarella cheese
Heat oven to 375ºF. In large 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.
Unroll dough into 1 large rectangle on ungreased cookie sheet. Press into 13x8-inch rectangle, firmly pressing perforations and seams to seal.
Spoon sausage mixture in 4-inch-wide strip lengthwise down centre 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 centre; seal.
Bake 18 to 24 minutes or until golden brown. Remove from cookie sheet; cut crosswise.
No nutrition information available for this recipe
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