SAUSAGE CRESCENT BRAID

Sausage Crescent Braid image

Provided by @MakeItYours

Number Of Ingredients 8

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1/2 lb bulk Italian turkey sausage
1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
1 cup fat-free cottage cheese, drained
1/2 cupgrated Parmesan cheese
1 teaspoon minced garlic in water (from 4.5-oz jar)
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
3 slices (1 oz each) provolone cheese
3 slices (1 oz each) mozzarella cheese

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.