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Tuscan Splendor Spinach Braid

Pillsbury Kitchens
Updated Apr 23, 2021
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Dress up the appetizer table with a hassle-free Tuscan spinach braid that's sure to impress. This Bake-Off® Monthly Challenge winning recipe makes preparing a flavorful starter a breeze. Fill a Pillsbury™ Original Crescent Dough Sheet with a mix of goat cheese, frozen chopped spinach, black olive tapenade and sun-dried tomatoes for a delightful spinach braid that will disappear in the blink of an eye. Whether you're hosting a holiday party or looking for a tasty snack between meals, a Pillsbury™ crescent spinach braid is sure to be a hit.

Tuscan Splendor Spinach Braid

  • Prep Time 15 min
  • Total 55 min
  • Ingredients 7
  • Servings 10
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Ingredients

  • 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
  • 1/3 cup refrigerated black olive tapenade (from 7-oz container)
  • 1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
  • 1/2 cup crumbled chèvre (goat) cheese (2 oz)
  • 3/4 cup julienne cut sun-dried tomatoes in oil, well drained
  • 1 egg or egg white
  • 1 teaspoon water

Instructions

  • Step 
    1
    Heat oven to 350°F. Unroll dough. Place on ungreased cookie sheet. Press into 12x9-inch rectangle.
  • Step 
    2
    Spread tapenade in 3-inch wide strip lengthwise down center of dough, leaving 1 inch edge on both ends. Layer spinach evenly over tapenade. Top with cheese; layer with tomatoes.
  • Step 
    3
    With kitchen scissors or sharp knife, make diagonal cuts 1 inch apart on long sides of dough rectangle to within 1/2 inch of filling. Alternately cross strips diagonally over filling. Turn ends of braid up, and press to seal. In small bowl, beat egg and water. Brush over top of braid.
  • Step 
    4
    Bake 25 to 30 minutes or until golden brown. Let stand 10 minutes before serving. To serve, cut into slices.

Nutrition

130 Calories
7g Total Fat
4g Protein
13g Total Carbohydrate
3g Sugars

Tips from the

Pillsbury Kitchens

  • tip 1
    It's handy to keep a kitchen ruler nearby, so you can make sure your rectangle turns out the right size.
  • tip 2
    Brushing egg mixture on the braid before baking will help give a glazed appearance.
  • tip 3
    The spinach braid pastry looks impressive and complicated, but it’s as easy as crossing one layer over the next.
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