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Tuna Spinach Braid

Total Time

Prep: 30 min. Bake: 30 min.


10-12 appetizer or 4-6 main dish servings

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 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 large egg, beaten
  • 1 tablespoon water


  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 14x10-in. rectangle.
  3. Transfer dough to a greased 15x10x1-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 1 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.

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