Serves: 12
Total Calories: 187
Add 1 teaspoon thyme to hot roll mix prepare dough according to package directions. Cover kneaded dough with bowl and let rest 5 minutes. Cover sun-dried tomatoes with warm water let stand 10 to 15 minutes and drain. Dice into 1/2-inch pieces.* Sauté onion and garlic in oil until onion softens. Add diced tomatoes, walnuts, 2 tablespoons agave, vinegar, flour, remaining thyme, salt and pepper mix well. Roll dough to 14 x 12-inch rectangle on floured board transfer to greased baking sheet. Make 2 1/2-inch cuts at 1 1/2-inch intervals along both sides of dough. Spread filling down center of dough. Crisscross strips from each side, carefully enclosing filling. Bake at 350°F for 25 to 30 minutes or until browned. Combine remaining agave and water mix well. Brush top of braid with agave mixture before cooling.
NOTE: *If sun-dried tomatoes are pliable, do not soak in warm water. For ease of cutting, use kitchen shears or serrated knife sprayed with nonstick cooking spray.
This Savory Agave Braid recipe is from the Agave Recipes Cookbook. Download this Cookbook today.
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