SAUSAGE BRUNCH BRAID
Steps:
- Preheat oven to 350°. In a large skillet, cook the first 5 ingredients over medium heat 6-8 minutes or until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain. Add cream cheese, green onion and parsley; cook and stir over low heat until cheese is melted., Unroll crescent dough onto a greased baking sheet. Roll into a 12x10-in. rectangle, pressing perforations to seal. Spoon sausage mixture lengthwise down center third of rectangle. On each long side, cut 3/4-in.-wide strips 3 in. into center. Starting at one end, fold alternating strips at an angle across filling; seal ends. Brush with egg., Bake until golden brown, 20-25 minutes. Refrigerate leftovers.
Nutrition Facts : Calories 249 calories, Fat 18g fat (7g saturated fat), Cholesterol 50mg cholesterol, Sodium 449mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 0 fiber), Protein 7g protein.
SAUSAGE, MUSHROOM & SPINACH PIZZA BRAID
An Italian-inspired pizza braid is elevated with a delicious combination of sausage, mushrooms, spinach and a little mozzarella cheese. This dinner is made extra easy with help from Pillsbury™ refrigerated crescent dough sheet.
Provided by By Betty Crocker Kitchens
Categories Dinner
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray large cookie sheet with cooking spray, or line with cooking parchment paper.
- In 10-inch nonstick skillet, cook Italian sausage 6 to 8 minutes over medium heat, until no longer pink; drain. Stir in mushrooms; cook 4 to 6 minutes, stirring occasionally, until mushrooms are lightly browned and tender. Stir in spinach leaves; cook until just starting to wilt. Remove from heat; stir in pizza sauce.
- Unroll dough on cookie sheet to 13x8-inch rectangle. Sprinkle 1/2 cup of the cheese in 3 1/2-inch-wide strip lengthwise down center of dough all the way to ends; top cheese with sausage mixture. Sprinkle with remaining 1/2 cup cheese.
- Make cuts 1 inch apart on each side of rectangle just to edge of filling. Alternating from side to side, fold cut strips of dough at an angle halfway across filling, slightly overlapping ends.
- In small microwavable bowl, microwave butter uncovered on High 20 to 30 seconds or until melted; stir in Italian seasoning. Brush butter mixture on top of braided crescent dough.
- Bake 20 to 25 minutes or until deep golden brown. Let stand 5 minutes before serving. Serve with additional pizza sauce, if desired.
Nutrition Facts : Calories 230, Carbohydrate 18 g, Cholesterol 25 mg, Fat 1, Fiber 1 g, Protein 10 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 4 g, TransFat 0 g
SAUSAGE, SPINACH & CHEESE CRESCENT BRAID - LOW FAT
Make and share this Sausage, Spinach & Cheese Crescent Braid - Low Fat recipe from Food.com.
Provided by deinemuse
Categories Savory Pies
Time 55m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 375°F
- In skillet, remove sausage from casings, mush down to little cubes, cook sausage over medium heat until entirely cooked, drain.
- In large bowl, mix spinach, parmesan cheese, onions and garlic.
- Add cooked sausage to mixture and stir.
- Unroll dough into 1 large rectangle on greased cooking dish.
- Spoon sausage mixture in 4-inch-wide strip lengthwise down center of rectangle.
- 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 at 375°F for 18 to 24 minutes or until golden brown.
- Serve warm.
Nutrition Facts : Calories 167.1, Fat 8.3, SaturatedFat 3.5, Cholesterol 48.1, Sodium 885, Carbohydrate 8.3, Fiber 2.7, Sugar 4, Protein 15.9
SPINACH SAUSAGE BRAID
I modified this from a Pillsbury site. Play with the type of sausage and cheeses. Food.com had trouble reading 1 8 oz can Pillsbury® refrigerated crescent dinner rolls or 1 8 oz can Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet so I just put in dough.
Provided by Ambervim
Categories Breakfast
Time 40m
Yield 1 Braid
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F
- Cook sausage in a skillet over medium heat, stirring frequently. Then drain.
- In large bowl, mix spinach, cottage cheese, Parmesan cheese, garlic and cooked sausage.
- Press dough into 13x8-inch rectangle, seal seams, if any. I like to do this on top of silpat so it is easy to put on the baking pan.
- 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.
Nutrition Facts : Calories 1210.7, Fat 89.6, SaturatedFat 34.6, Cholesterol 211.4, Sodium 3799.3, Carbohydrate 24.8, Fiber 5.7, Sugar 7.2, Protein 77.3
SPINACH AND SAUSAGE PHYLLO BAKE
Company coming? Three cheeses, spinach and sausage create a delicious egg bake.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h55m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In 10-inch skillet, cook sausage over medium heat, stirring occasionally, until no longer pink; drain. Cool slightly. Stir in roasted peppers, olives, mozzarella cheese and eggs.
- In medium bowl, mix Cheddar cheese, ricotta cheese and spinach.
- Unroll phyllo pastry; cover with plastic wrap or towel. Place 1 sheet of phyllo in ungreased 13x9-inch (3-quart) glass baking dish, folding to fit. Brush lightly with melted butter. Continue layering and brushing with butter 3 more sheets of phyllo.
- Spoon half of the sausage mixture over phyllo in baking dish. Layer and brush with butter 4 more phyllo sheets. Top with spinach mixture. Layer and brush with butter 4 more phyllo sheets. Top with remaining sausage mixture. Layer and brush with butter remaining 4 phyllo sheets. Score top of phyllo in diamond shapes.
- Bake 50 to 60 minutes or until puffed and golden brown. Let stand 5 minutes before serving.
Nutrition Facts : Calories 530, Carbohydrate 32 g, Cholesterol 215 mg, Fat 2 1/2, Fiber 2 g, Protein 24 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 2 g, TransFat 1/2 g
SAUSAGE SPINACH BREAD
Make and share this Sausage Spinach Bread recipe from Food.com.
Provided by southern chef in lo
Categories Breads
Time 2h20m
Yield 2 loaves
Number Of Ingredients 7
Steps:
- Allow the dough to thaw; cook the spinach according to the package directions; drain well.
- Brown the sausage and drain off the fat, add the onion and cook until onions are soft. Beat egg and add about 1/2 to the reserved spinach and save the rest to brush over top of bread.
- Working with one loaf of bread at a time, roll the bread into a rectangle about 9 x 13 inches. Spread half of the spinach, sausage, and mozzarella cheese over the dough and sprinkle with 1/2 of the parmesan cheese. Roll up jelly roll style starting on a long end. Seal all edges tightly so the stuffing remains inside.
- Place on baking sheet and pierce tops of bread loaves with a fork a few times. Brush with the egg and bake at 375°F for 20 minutes or until browned. Repeat the steps for the other loaf of bread.
Nutrition Facts : Calories 1403.4, Fat 113.5, SaturatedFat 49.7, Cholesterol 412.2, Sodium 3070.8, Carbohydrate 12.9, Fiber 4.5, Sugar 3.5, Protein 82.2
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SAUSAGE CRESCENT BRAID RECIPE - PILLSBURY.COM
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4.5/5 (23)Category EntreeServings 5Total Time 40 mins
- Heat oven to 375°F. In 8-inch skillet, cook sausage over medium heat, stirring frequently, until no longer pink; drain.
- 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.
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