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Tuna Spinach Braid Recipe

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This versatile recipe can be served as a main dish or as an appetizer. Usually, I have most of the ingredients already on hand in the refrigerator and cupboard.

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Tuna Spinach Braid Recipe

Prep: 30 min. Bake: 30 min.

Yield: 10 Servings

30 30 60

Ingredients

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 can (6-1/2 ounces) tuna, well drained and flaked
1 cup (8 ounces) cream-style cottage cheese, well drained
1/2 cup grated Parmesan cheese
2 garlic cloves, minced
1 tube (8 ounces) refrigerated crescent rolls
3 slices (3 ounces) mozzarella or provolone cheese
1 egg, beaten
1 tablespoon water

Directions

In a bowl, combine spinach, tuna, cottage cheese, Parmesan and garlic. Set aside.
Unroll crescent roll dough onto waxed paper; do not separate dough. Press to seal seams and perforations. Cover with another piece of waxed paper. Roll dough to form a 14-in. x 10-in. rectangle.
Transfer dough to a 15-in. x 10-in. x 1-in. baking pan, discarding waxed paper. Spread filling down center of dough lengthwise in a 3-1/2-in. strip. Top with sliced cheese. Make cuts in the dough at 1-in. intervals on both long sides of rectangle almost to edge of filling. Fold dough strips diagonally over filling, overlapping strips and alternating from side to side. Top will look braided. Combine egg with water and brush over entire top.
Bake at 375° for 18-20 minutes or until golden brown. Cut into slices. Serve warm. Yield: 10-12 appetizer or 4-6 main dish servings.

Nutritional Facts 1 serving (1 slice) equals 191 calories, 10 g fat (4 g saturated fat), 40 mg cholesterol, 465 mg sodium, 11 g carbohydrate, 1 g fiber, 14 g protein.

Originally published as Tuna Spinach Braid in Country April/May 1991, p51

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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