Sausage Crescent Braid

Photo: psfreeman

Dress up Italian sausage with spinach and cheese in a pretty crescent package. To thaw frozen spinach, cut small slit in center of pouch; microwave on High 2 to 3 minutes or until thawed. Remove spinach from pouch; squeeze dry with paper towels. Recipe from Joni Etherington: Leawood, Kansas via Pillsbury.

Yield: 5 servings
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  • 1/2 pound(s) bulk Italian turkey sausage
  • 1 9-ounce box(es) Green Giant frozen chopped spinach, thawed, squeezed to drain
  • 1 cup(s) fat-free cottage cheese, drained
  • 1/2 cup(s) grated Parmesan cheese
  • 1 teaspoon(s) minced garlic in water (from 4.5-oz jar)
  • 1 8-ounce can(s) Pillsbury refrigerated crescent dinner rolls or Recipe Creations refrigerated seamless dough sheet
  • 3 slice(s) (1 oz each) provolone cheese
  • 3 slice(s) (1 oz each) mozzarella cheese


  1. 1. Heat oven to 375°F. In 8-inch skillet, cook sausage over medium heat, stirring frequently, until no longer pink; drain.
  2. 2. In large bowl, mix spinach, cottage cheese, Parmesan cheese, garlic and cooked sausage.
  3. 3. If using crescent rolls: Unroll dough into 1 large rectangle on ungreased cookie sheet. Press into 13x8-inch rectangle, firmly pressing perforations and seams to seal. If using dough sheet: Unroll dough on ungreased cookie sheet. Press into 13x8-inch rectangle.
  4. 4. Spoon sausage mixture in 4-inch-wide strip lengthwise down center of rectangle. Top with slices of both cheeses.
  5. 5. 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.
  6. 6. Bake 18 to 24 minutes or until golden brown. Remove from cookie sheet; cut into crosswise slices. Serve warm.
July 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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