Goat Cheese, Marinara and Pine Nut Braid
  • Cooking Time: 17 - 22
  • Servings: 10
  • Preparation Time: 20
  • 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
  1. Heat oven to 375°F.
  2. Spray cookie sheet with nonstick cooking spray.
  3. Unroll dough; divide into 2 equal sections along center perforation.
  4. Place long sides of dough next to each other on sprayed cookie sheet.
  5. Press to form 12 x 7-inch rectangle.
  6. Spread marinara sauce lengthwise in 3-inch-wide strip down center of dough to within 1/2 inch of edges.
  7. Sprinkle sauce with Chevre cheese, 2 tablespoons of the Parmesan cheese, rosemary and pine nuts.
  8. Cut dough on perforation lines up to filling.
  9. 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.
  10. Bake at 375°F. for 17 to 22 minutes or until golden brown. Sprinkle with basil. Cool 10 minutes.
  11. Cut into crosswise slices. Serve warm.