Sausage Spinach Cheese Crescent Braid Low Fat
Indulge in a lighter take on comfort food with this Sausage Spinach Cheese Crescent Braid—perfect for a crowd-pleasing meal or an easy brunch centerpiece! Made with reduced-fat crescent roll dough, lean turkey sausage, fresh spinach, and a creamy blend of low-fat cheeses, this recipe delivers bold, savory flavors without the extra calories. The eye-catching braided design adds a touch of elegance, while the quick prep and 25-minute bake time make it weeknight-friendly. Finished with a golden egg-washed crust, every slice is packed with melty, cheesy goodness and protein-rich fillings. Ideal for health-conscious eaters, this low-fat savory braid is a satisfying and guilt-free way to upgrade your table!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 1 package (8 ounces) Reduced-fat crescent roll dough
- 8 ounces Turkey sausage
- 2 cups Fresh spinach
- 4 ounces Reduced-fat cream cheese
- 1 cup Low-fat shredded mozzarella cheese
- 2 tablespoons Grated Parmesan cheese
- 1 large Egg white
- 2 cloves Garlic
- 1 generous spritz Olive oil spray
- 0.25 teaspoons Black pepper
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
Cook the turkey sausage in a non-stick skillet over medium heat. Break it into small crumbles with a spatula. Cook for 6-8 minutes until no longer pink. Remove from heat and set aside.
Spray the same skillet with olive oil spray, if needed, and add the minced garlic. Sauté for 30 seconds until fragrant. Add the spinach and cook for 2-3 minutes until wilted. Remove excess moisture by gently pressing down on the spinach with a paper towel.
In a medium mixing bowl, combine the cooked turkey sausage, wilted spinach, reduced-fat cream cheese, shredded mozzarella, grated Parmesan, and black pepper. Mix well until evenly combined.
Unroll the crescent roll dough onto the prepared baking sheet and separate it into 4 rectangles by pinching together the perforated seams.
Spoon the sausage and spinach mixture down the middle of the dough, forming a neat line. Leave about 2 inches of dough on either side for braiding.
Using a sharp knife or pizza cutter, cut 1-inch wide strips along both long edges of the dough, stopping just before the filling in the center.
Fold the dough strips over the filling, alternating sides to create a braided appearance. Tuck the ends under to seal.
Brush the top of the braid with the egg white for a golden finish.
Bake for 20-25 minutes, or until the dough is golden brown and fully cooked.
Remove from the oven and let the braid cool for 5 minutes. Slice and serve warm!
Nutrition Facts
Calories |
295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 753 mg | 33% | |
| Total Carbohydrate | 20.9 g | 8% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 5.3 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 163 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
