Pizza Braid
My kids enjoy this dish, and it's another way I add vegetables to their diet without making it obvious. I like to use trukey sausage with this recipe, both because it is healthier and the reduced fat makes for a "neater" braid. It's easy to personalize this recipe by adding the vegetables of your choice. Use the remaining chopped spinach in a quiche or side dish for another meal.
Ingredients
- 2 tubes reduced fat crescent rolls
- 1 pound turkey sausage, cooked and cooled slightly
- ½ cup pizza sauce
- ½ cup chopped onion
- 8 ounces sliced mushrooms
- 1 cup frozen chopped spinach, thawed and drained
- 2 cups shredded mozzarella or provolone cheese
- 1 egg, slightly beaten
Instructions
- Preheat oven to 375 degrees. In a skillet sprayed with pan coating spray, saute onions and mushrooms until onions are transluscent and mushrooms are cooked. Drain any excess liquid. Mix together turkey sausage, pizza sauce, onions, mushrooms, and spinach in a bowl; set aside.
- On a baking stone or cookie sheet, lay out the crescent roll dough in rectangles, pinching the seams closed so that the dough will not come apart.
- Pour the filling over the center of the dough.
- With a paring knife, cut the dough on either side of the filling into strips (about 1 inch wide).
- Lay these strips over the filling, alternating sides so that the top has a “braided” appearance.
- Brush dough with egg.
- Bake for about 25 minutes, or until the crust is nicely browned.
