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

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1

Heat oven to 375ºF. In large skillet, cook sausage over medium heat, stirring frequently, until no longer pink; drain.
2

In large bowl, mix spinach, cottage cheese, Parmesan cheese, garlic and cooked sausage.
3

Unroll dough into 1 large rectangle on ungreased cookie sheet. Press into 13x8-inch rectangle, firmly pressing perforations and seams to seal.
4

Spoon sausage mixture in 4-inch-wide strip lengthwise down centre of rectangle. Top with slices of both cheeses.
5

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.
6

Bake 18 to 24 minutes or until golden brown. Remove from cookie sheet; cut crosswise.