Spinach Sausage Braid

https://www.pillsbury.com/recipes/sausage-crescent-braid/7119179b-c67e-4bc6-a2c6-dbfc878e824b


We modified the original recipe (used puff pastry, ricotta instead of cottage cheese) due to necessity, but really like the crispy, puffy crust
Click the link above for original recipe.  Below recipe makes 2 loaves.
Ingredients:
1 lb bulk Italian turkey sausage
1 (10 oz) bag fresh spinach (or chard or kale)
1 can chopped olives, drained
2 cups ricotta cheese
1 cup grated parmesan cheese
3 cloves minced garlic
2 Tbs Italian seasoning
2 cups shredded mozzarella cheese
1 box (2 sheets) puff pastry (defrosted)

• 1

  Heat oven to 375°F. In a large skillet, cook sausage over medium heat, stirring frequently, until no longer pink; drain.  Add spinach and garlic and saute until spinach is wilted and extra moisture is evaporated.
• 2

  In large bowl, mix sausage/spinach, cottage cheese, Parmesan cheese, seasonings, and mozzarella cheese
• 3

  Roll puff pastry sheets out between 2 sheets of wax paper.  With rolling pin, roll dough into a 13"x8" rectangle
• 4

  Spoon 1/2 of sausage mixture in 4-inch-wide strip lengthwise down center of each rectangle. 
• 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

  Bake 18 to 24 minutes or until golden brown. Remove from cookie sheet; cut into crosswise slices. Serve warm.