Tuna Spinach Braid

Name: Tuna Spinach Braid
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 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

9 ingredients

4 steps

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 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

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 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.