Spinach & Artichoke Braid

Name: Spinach & Artichoke Braid
Yield: 8 servings
Ingredients: 1 can (14 oz./410 g) artichoke hearts in water, drained and chopped; 1 pkg (10 oz./ 300 g) frozen chopped spinach, thawed and well drained; 1 cup (4 oz./125 g) shredded mozzarella cheese; 1 pkg (4 oz./125 g) crumbled feta cheese; ½ cup (125 mL) diced red bell pepper; ⅓ cup (75 mL) mayo; 1 garlic clove, pressed; ¼ tsp (1 mL) coarsely ground black pepper; 2 pkgs (8 oz. or 250 g each) refrigerated crescent dough; 1 egg white, lightly beaten; 2 tbsp (30 mL) grated Parmesan cheese

Ingredients

1 can (14 oz./410 g) artichoke hearts in water, drained and chopped
1 pkg (10 oz./ 300 g) frozen chopped spinach, thawed and well drained
1 cup (4 oz./125 g) shredded mozzarella cheese
1 pkg (4 oz./125 g) crumbled feta cheese
½ cup (125 mL) diced red bell pepper
⅓ cup (75 mL) mayo
1 garlic clove, pressed
¼ tsp (1 mL) coarsely ground black pepper
2 pkgs (8 oz. or 250 g each) refrigerated crescent dough
1 egg white, lightly beaten
2 tbsp (30 mL) grated Parmesan cheese

Directions

Preheat oven to 375ºF (190°C). In Classic Batter Bowl, combine artichokes, spinach, mozzarella cheese, feta cheese, bell pepper, mayo, garlic and black pepper; mix well.
Unroll 1 package of crescent rolls; do not separate. Arrange longest sides of dough across the width of the Rectangle Stone. Repeat with remaining package of dough. Using Baker's Roller, roll dough to seal perforations. On longest sides of the stone, cut dough into strips 1½ inches/3.5 cm apart, 3 inches/7.5 cm deep. (There will be 6-inches/15 cm in the center for the filling.)
Spread the filling evenly over the middle of the dough. To braid, lift two opposite strips of dough up, twist once, then lay over filling so that the ends meet at the center. Lightly pinch the ends together. Continue alternating strips to form a braid. Tuck ends up to seal at end of braid.
Brush the egg white over the dough. Sprinkle the braid with Parmesan cheese. Bake until deep golden brown, about 25-28 minutes.