Lunch: Mediterranean Brunch Braid

Pillsbury® refrigerated pizza crust gives a quick start to this beautiful braided bread, stuffed full of cheeses and fresh ingredients for an elegant yet easy breakfast bake.

This recipe includes fertility superfoods such as:

Spinach, Nuts, Basil

Health and fertility benefits of Mediterranean Brunch Braid

Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1/4 cup Crisco® Light Olive Oil
1 1/2 cups chopped green onions (about 24 small)
2 cloves garlic, finely chopped
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped fresh basil leaves
1 cup part-skim ricotta cheese
1/4 cup crumbled feta cheese (1 oz)
2 tablespoons pine nuts, toasted*
1 can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
1 1/2 cups shredded Italian five-cheese blend (6 oz)
4 plum (Roma) tomatoes, thinly sliced
Fresh basil sprigs, if desired

Instructions

Heat oven to 425 °F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray.
In 10-inch skillet, heat 1 tablespoon of the oil over medium heat. Add onions and garlic; cook about 5 minutes, stirring occasionally, until onions are tender. Stir in spinach, salt, pepper and chopped basil. Cook 5 minutes, stirring occasionally. Remove skillet from heat; set aside.
In small bowl, mix ricotta cheese, feta cheese and pine nuts; set aside.
Unroll pizza crust dough on cookie sheet. Starting at center, press out dough into 15x10-inch rectangle. Brush 1 tablespoon oil over dough. Sprinkle 1/2 cup of the Italian cheese in 5-inch-wide strip lengthwise down center of dough. Spoon spinach mixture over cheese. Spread ricotta mixture over spinach. Layer tomato slices, overlapping, on ricotta mixture. Drizzle 1 tablespoon oil over tomatoes. Sprinkle with 1/2 cup Italian cheese.
Using kitchen scissors or sharp knife, make cuts 1 inch apart on each long side of rectangle to within 1/2 inch of filling. Fold strips of dough diagonally over filling, alternating from side to side. Turn ends under; press to seal. Brush remaining 1 tablespoon oil over top of braid.
Bake 18 to 23 minutes or until crust is deep golden brown. Remove from oven. Sprinkle remaining 1/2 cup Italian cheese over top of braid. Bake about 1 minute longer or until cheese is melted. Let stand 10 minutes. Remove from cookie sheet to cutting board; cut crosswise into slices. Garnish with basil sprigs.

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