Back to Tuna Spinach Braid

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Tuna Spinach Braid Recipe

Tuna Spinach Braid Recipe

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.
TOTAL TIME: Prep: 30 min. Bake: 30 min. YIELD:10 servings

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

  • 1. In a small bowl, combine spinach, tuna, cottage cheese, Parmesan cheese and garlic; set aside.
  • 2. 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.
  • 3. 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.
  • 4. 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.

Nutritional Facts

1 slice: 191 calories, 10g fat (4g saturated fat), 40mg cholesterol, 465mg sodium, 11g carbohydrate (2g sugars, 1g fiber), 14g protein .

Reviews for Tuna Spinach Braid

Sort By :
MY REVIEW
karenkeepes@yahoo.com
Reviewed Dec. 10, 2012

"Looked forward to making this dish, but was quite disappointed in the results. Something about the tuna and spinach combination just didn't work well together. Definitely won't be making this again."

MY REVIEW
roseholste
Reviewed May. 9, 2010

"Made this tonight. It is simple and quick-had everything on hand. My picky husband loved it. Wants to take leftovers for lunch tomorrow."

MY REVIEW
sweetsue1006
Reviewed May. 17, 2009

"Would love to make this. However, I am a whole wheat person. What do you suggest. Thanks!!!!

sweetsue1006@consolidated.net"

Loading Image

Wine Pairings

Light-Bodied White Wine

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