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Category: Breakfast and Brunch
Prep Time: Cook Time: Total Time:
1/4 cup olive oil
1 1/2 cups chopped green onions (about 24 small)
2 cloves garlic, finely chopped
1 (9 oz) box frozen chopped spinach, thawed, squeezed to drain
1/2 tsp salt
1/4 tsp pepper
1/4 cup chopped fresh basil leaves
1 cup part-skim ricotta cheese
1/4 cup crumbled feta cheese
2 tbsp pine nuts, toasted
1 can refrigerated classic pizza crust
1 1/2 cups shredded Italian five-cheese blend
4 plum (Roma) tomatoes, thinly sliced
Fresh basil sprigs, if desired
Heat oven to 425. Spray large cookie sheet with cooking spray.
In 10-inch skillet, heat 1 tablespoon of the oil over medium heat. Add onions and garlic; cook about 5 minutes, stirring occasionally, until onions are tender. Stir in spinach, salt, pepper and chopped basil. Cook 5 minutes, stirring occasionally. Remove skillet from heat; set aside.
3. In small bowl, mix ricotta cheese, feta cheese and pine nuts; set aside.
Unroll pizza crust dough on cookie sheet. Starting at center, press out dough into 15x10-inch rectangle. Brush 1 tablespoon oil over dough. Sprinkle 1/2 cup of the Italian cheese in 5-inch-wide strip lengthwise down center of dough. Spoon spinach mixture over cheese. Spread ricotta mixture over spinach. Layer tomato slices, overlapping, on ricotta mixture. Drizzle 1 tablespoon oil over tomatoes. Sprinkle with 1/2 cup Italian cheese.
Using kitchen scissors or sharp knife, make cuts 1 inch apart on each long side of rectangle to within 1/2 inch of filling. Fold strips of dough diagonally over filling, alternating from side to side. Turn ends under; press to seal. Brush remaining 1 tablespoon oil over top of braid.
Bake 18 to 23 minutes or until crust is deep golden brown. Remove from oven. Sprinkle remaining 1/2 cup Italian cheese over top of braid. Bake about 1 minute longer or until cheese is melted. Let stand 10 minutes. Remove from cookie sheet to cutting board; cut crosswise into slices. Garnish with basil sprigs.
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MEDITERREAN BRUNCH BRAID
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Category: Breakfast and Brunch
Prep Time: Cook Time: Total Time:
1/4 cup olive oil
1 1/2 cups chopped green onions (about 24 small)
2 cloves garlic, finely chopped
1 (9 oz) box frozen chopped spinach, thawed, squeezed to drain
1/2 tsp salt
1/4 tsp pepper
1/4 cup chopped fresh basil leaves
1 cup part-skim ricotta cheese
1/4 cup crumbled feta cheese
2 tbsp pine nuts, toasted
1 can refrigerated classic pizza crust
1 1/2 cups shredded Italian five-cheese blend
4 plum (Roma) tomatoes, thinly sliced
Fresh basil sprigs, if desired
Heat oven to 425. Spray large cookie sheet with cooking spray.
In 10-inch skillet, heat 1 tablespoon of the oil over medium heat. Add onions and garlic; cook about 5 minutes, stirring occasionally, until onions are tender. Stir in spinach, salt, pepper and chopped basil. Cook 5 minutes, stirring occasionally. Remove skillet from heat; set aside.
3. In small bowl, mix ricotta cheese, feta cheese and pine nuts; set aside.
Unroll pizza crust dough on cookie sheet. Starting at center, press out dough into 15x10-inch rectangle. Brush 1 tablespoon oil over dough. Sprinkle 1/2 cup of the Italian cheese in 5-inch-wide strip lengthwise down center of dough. Spoon spinach mixture over cheese. Spread ricotta mixture over spinach. Layer tomato slices, overlapping, on ricotta mixture. Drizzle 1 tablespoon oil over tomatoes. Sprinkle with 1/2 cup Italian cheese.
Using kitchen scissors or sharp knife, make cuts 1 inch apart on each long side of rectangle to within 1/2 inch of filling. Fold strips of dough diagonally over filling, alternating from side to side. Turn ends under; press to seal. Brush remaining 1 tablespoon oil over top of braid.
Bake 18 to 23 minutes or until crust is deep golden brown. Remove from oven. Sprinkle remaining 1/2 cup Italian cheese over top of braid. Bake about 1 minute longer or until cheese is melted. Let stand 10 minutes. Remove from cookie sheet to cutting board; cut crosswise into slices. Garnish with basil sprigs.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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