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Goat Cheese, Marinara and Pine Nut Braid

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Member since 2006

Serves 10 | Prep Time 20 | Cook Time 17 - 22


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.

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