Prep 15 mins
Cook 40 mins
This was an awesome meal! I never had something this yummy and it all can be low fat and calorie!
Make and share this Sausage, Spinach & Cheese Crescent Braid - Low Fat recipe from Food.com.
- Heat oven to 375°F
- In skillet, remove sausage from casings, mush down to little cubes, cook sausage over medium heat until entirely cooked, drain.
- In large bowl, mix spinach, parmesan cheese, onions and garlic.
- Add cooked sausage to mixture and stir.
- Unroll dough into 1 large rectangle on greased cooking dish.
- Spoon sausage mixture in 4-inch-wide strip lengthwise down center of rectangle.
- With scissors or sharp knife, make cuts 1 inch apart on long sides of dough rectangle to within 1/2 inch of sausage mixture. Fold strips of dough up over sausage mixture to meet in center; pinch to seal.
- Bake at 375°F for 18 to 24 minutes or until golden brown.
- Serve warm.
After his first bite DH said "this one's a keeper," and I think he's right! I couldn't find hot italian turkey sausage, so I used sweet italian turkey sausage with about 1/4 t red pepper flakes thrown into the mix. I also doubled the garlic, as we are big fans. This was very pretty to look at, and DH has already asked me to make it again. Unlike other reviewers, we had no problem polishing off the whole thing!! Thanks for posting. Made for PAC Spring 2008.
Delicious! My hunny and I have a new recipe to add to our favorites. We'll be making this *a lot*. I used turkey keilbasa for the sausage because it has such a good flavor. One warning: this makes a good amount of food, but I doubt it would be good as left overs. (the crescent rolls probably wouldn't warm up well) Of course, I can't say for sure because there weren't any leftovers! Everyone went back for seconds. ^_^
I was a little unsure about this recipe but wanted to try something using a different kind of meat. I had a little trouble fitting all of the filling, just had to stretch the dough strips a bit to cover. We were very surprised at the taste especially since its not too bad for you. Everyone loved it, and it looks pretty too. I am adding it to our regular rotation. Thanks for the great recipe!