Goat Cheese, Marinara and Pine Nut Braid
1/2 cup purchased marinara sauce
1 oz. (1/4 cup) crumbled Chevre (goat) cheese
1/4 cup grated Parmesan cheese or shredded fresh Parmesan cheese
1/4 to 1/2 teaspoon dried rosemary leaves, crushed
1/4 cup pine nuts, toasted
2 tablespoons chopped fresh basil
Heat oven to 375°F.
Spray cookie sheet with nonstick cooking spray.
Unroll dough; divide into 2 equal sections along center perforation.
Place long sides of dough next to each other on sprayed cookie sheet.
Press to form 12 x 7-inch rectangle.
Spread marinara sauce lengthwise in 3-inch-wide strip down center of dough to within 1/2 inch of edges.
Sprinkle sauce with Chevre cheese, 2 tablespoons of the Parmesan cheese, rosemary and pine nuts.
Cut dough on perforation lines up to filling.
Fold strips of dough over filling, stretching slightly; press edges of dough together. Carefully spread garlic spread from container over dough; sprinkle with remaining 2 tablespoons Parmesan cheese.
Bake at 375°F. for 17 to 22 minutes or until golden brown. Sprinkle with basil. Cool 10 minutes.
Cut into crosswise slices. Serve warm.