"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Sausage Crescent Braid Recipe

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This recipe for Sausage Crescent Braid, by , is from Cooking with the Estabrooks: Recipes We Call Home For, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tonya Estabrook
Added: Saturday, November 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb. Italian turkey sausage
1 (9 oz.) box frozen spinach, thawed, squeezed to drain
1 c. fat free cottage cheese, drained
1/2 c. grated reduced fat Parmesan cheese
1 tsp. minced garlic in water (from jar)
1 (8 oz) can refrigerated crescent rolls
3 slices provolone cheese
3 slices mozzarella cheese

Directions:
Directions:
Cook and drain sausage. In large bowl, mix together thawed spinach, cottage cheese, Parmesan cheese, garlic and cooked sausage. Unroll dough into one large rectangle on ungreased cookie sheet. Press into 13x8 rectangle, pressing perforations to seal. Spoon sausage mixture in strip down center of rectangle. Top with cheese slices. Slice edges of dough into inch-wide slices to within 1/2 inch of sausage mixture. Fold strips of dough up over sausage to meet in center; or just fold edges up without slicing first; pinch to seal. Bake at 375 for 18-24 minutes or till golden brown.

Number Of Servings:
Number Of Servings:
5

 

 

 

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