Serves: 10
Total Calories: 324
Yield: 10
Spray counter lightly with non-stick cooking spray. Roll loaf or combined dinner rolls into a 12x16-inch rectangle.Cover with plastic wrap and let rest 12-15 minutes. In a bowl mix cream cheese, spinach, basil, rosemary, egg, Parmesan cheese and ham. Saute mushrooms, onion, garlic, butter, salt and pepper. Remove wrap from dough. Spread cream cheese mixture lengthwise in a 4-inch strip down center of dough. Top with mushroom mixture. Make cuts 1 1/2-inches apart on long sides of dough to within 1/2-inch of filling. Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left twisting each strip once. Finish by pulling last strip over and tucking under braid. Lift braid with both hands and place on large sprayed baking sheet. Brush with beaten egg and sprinkle with Parmesan cheese, if desired. Bake at 350°F 35-45 minutes or until golden brown. Cool slightly and slice to serve.
This Spinach Braid recipe is from the Rhodes Bake-N-Serv Cookbook Cookbook. Download this Cookbook today.
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