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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 10 |
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I modified this from a Pillsbury site. Play with the type of sausage and cheeses. had trouble reading 1 8 oz can Pillsbury® refrigerated crescent dinner rolls or 1 8 oz can Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet so I just put in dough. Ingredients:
1/2 lb sausage (italian, spicy or other sausage bulk or out of skin) |
9 ounces spinach, chopped and thawed then squeezed to drain (fresh would be nice) |
1 cup cottage cheese, drained if moist |
1/2 cup parmesan cheese, grated |
1 teaspoon garlic, minced |
bread dough (try buttery soft crescent rolls or crescent roll dough (bread machine)) |
provolone cheese |
mozzarella cheese |
Directions:
1. Preheat oven to 375°F
2. Cook sausage in a skillet over medium heat, stirring frequently. Then drain.
3. In large bowl, mix spinach, cottage cheese, Parmesan cheese, garlic and cooked sausage.
4. Press dough into 13x8-inch rectangle, seal seams, if any. I like to do this on top of silpat so it is easy to put on the baking pan.
5. Spoon sausage mixture in 4-inch-wide strip lengthwise down center of rectangle.
6. Top with slices of both cheeses.
7. 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.
8. Bake 18 to 24 minutes or until golden brown. Remove from cookie sheet; cut into crosswise slices.
9. Serve warm.
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