Tuscan Splendor Spinach Braid

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 1 (8 ounce) can crescent roll dough, pillsbury crescent recipe creations
• 1/3 cup refrigerated black olive tapenade
• 1 (9 ounce) box frozen chopped spinach, thawed, squeezed to drain
• 1/2 cup crumbled goat cheese
• 3/4 cup julienne cut sun-dried tomato packed in oil, well drained
• 1 egg
• 1 teaspoon water

Recipe

• 1 heat oven to 350°f unroll dough. place on ungreased cookie sheet. press into 12x9-inch rectangle.
• 2 spread tapénade in 3-inch wide strip lengthwise down the center of dough leaving 1-inch edge on both ends. layer spinach evenly over the tapénade. top with cheese then layer with tomatoes.
• 3 with 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 with water. brush over top of braid.
• 4 bake 25 to 30 minutes or until golden brown. let stand 10 minutes before serving. to serve, cut into slices.