A delightful and easy-to-make braided pastry filled with a savory sausage and spinach mixture, perfect for brunch or a light dinner.
Preheat your oven to 375°F (190°C).
Ensure the oven is fully preheated to achieve an even bake.
In a skillet over medium heat, cook the sausage, breaking it into small pieces, until fully browned. Drain any excess grease.
Use a wooden spoon to break the sausage into even pieces for consistent cooking.
In a mixing bowl, combine the cooked sausage, thawed and drained spinach, minced garlic, grated parmesan cheese, and diced onion. Mix well.
Ensure the spinach is well-drained to avoid a soggy filling.
Unroll the crescent roll dough onto a greased baking sheet, forming a large rectangle.
Pinch the seams of the dough together to create a seamless rectangle.
Spoon the filling mixture down the center of the dough, leaving about 4 inches on each side.
Spread the filling evenly for a consistent braid.
Cut 1-inch strips along the sides of the dough, then fold them over the filling, alternating sides to create a braid pattern.
Press the ends of the dough strips gently to seal the braid.
Bake in the preheated oven for 18-24 minutes, or until the dough is golden brown.
Check the braid halfway through baking to ensure even browning.
Allow the braid to cool slightly before slicing and serving.
Serve warm for the best flavor and texture.
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