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.
- 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
- 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 warm. Yield: 10-12 appetizer or 4-6 main dish servings.
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.
Reviews for Tuna Spinach Braid
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review