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Tuna Spinach Braid

Tuna Spinach Braid
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.
10 ServingsPrep: 30 min. Bake: 30 min.

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 small bowl, combine spinach, tuna, cottage cheese, Parmesan
  • cheese 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 greased 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 mozzarella cheese.
  • On each long side, cut 1-in.-wide strips almost to edge of filling.
  • Starting at one end, fold alternating strips at an angle across
  • filling; pinch ends to seal. Combine egg with water and brush over
  • top. Bake at 375° for 18-20 minutes or until golden brown. Serve
© Taste of Home 2013

2 of 2

Tuna Spinach Braid (continued)

Directions (continued)

  • warm. Yield: 10-12 appetizer or 4-6 main dish servings.
Nutrition 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013