Ingredients
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1/3
cup refrigerated black olive tapenade (from 7-oz container)
1
box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1/2
cup crumbled chèvre (goat) cheese (2 oz)
3/4
cup julienne cut sun-dried tomatoes in oil, well drained
1
egg or egg white
1
teaspoon water
Preparation
Heat oven to 350°F. Unroll dough. Place on ungreased cookie sheet. Press into 12x9-inch rectangle.
Spread tapenade in 3-inch wide strip lengthwise down center of dough, leaving 1 inch edge on both ends. Layer spinach evenly over tapenade. Top with cheese; layer with tomatoes.
With kitchen scissors or sharp knife, make diagonal cuts 1 inch apart on long sides of dough rectangle to within 1/2 inch of filling. Alternately cross strips diagonally over filling. Turn ends of braid up, and press to seal. In small bowl, beat egg and water. Brush over top of braid.
Bake 25 to 30 minutes or until golden brown. Let stand 10 minutes before serving. To serve, cut into slices.
