Tuscan Splendor Spinach Braid

• 1 (8 ounce) can crescent roll dough, Pillsbury Crescent Recipe Creations
• 13 cup refrigerated black olive tapenade
• 1 (9 ounce) box frozen chopped spinach, thawed, squeezed to drain
• 12 cup crumbled goat cheese
• 34 cup julienne cut sun-dried tomato packed in oil, well drained
• 1 egg
• 1 teaspoon water

1. Heat oven to 350F Unroll dough.
2. Place on ungreased cookie sheet.
3. Press into 12x9-inch rectangle.
4. Spread tapenade in 3-inch wide strip lengthwise down the center of dough leaving 1-inch edge on both ends.
5. Layer spinach evenly over the tapenade.
6. Top with cheese then layer with tomatoes.
7. With scissors or sharp knife, make diagonal cuts 1 inch apart on long sides of dough rectangle to within 1/2 inch of filling.
8. Alternately cross strips diagonally over filling.
9. Turn ends of braid up and press to seal.
10. In small bowl, beat egg with water.
11. Brush over top of braid.
12. Bake 25 to 30 minutes or until golden brown.
13. Let stand 10 minutes before serving.
14. To serve, cut into slices.

crescent roll, goat cheese, julienne, egg, water

Taken from www.food.com/recipe/tuscan-splendor-spinach-braid-404907 (may not work)