Cheesy Italian Braid

Name: Cheesy Italian Braid
Yield: 8 servings
Ingredients: 1 pouch (16 ounces) Pizza Crust & Roll Mix (including yeast packet); 1 1/4 cups very warm water (120°F-130°F); 1/4 cup snipped fresh basil leaves, divided; 2 plum tomatoes, sliced; 2 garlic cloves, pressed; 1/2 cup part-skim ricotta cheese; 1 cup (4 ounces) shredded reduced-fat mozzarella cheese, divided; Salt (optional); 1 egg white, lightly beaten (optional); 2 tablespoons (1/2 ounce) grated fresh Parmesan cheese

This delicious braid resembles a calzone and is delicious served as an appetizer or first course. Pair it with olive oil for dipping.

Ingredients

1 pouch (16 ounces) Pizza Crust & Roll Mix (including yeast packet)
1 1/4 cups very warm water (120°F-130°F)
1/4 cup snipped fresh basil leaves, divided
2 plum tomatoes, sliced
2 garlic cloves, pressed
1/2 cup part-skim ricotta cheese
1 cup (4 ounces) shredded reduced-fat mozzarella cheese, divided
Salt (optional)
1 egg white, lightly beaten (optional)
2 tablespoons (1/2 ounce) grated fresh Parmesan cheese

Directions

Preheat oven to 425°F. In Classic Batter Bowl, combine pizza crust mix and yeast packet. Add warm water and stir until mixture forms a ball. Turn dough out onto well-floured surface. With floured hands, knead dough 5 minutes. Sprinkle additional flour over surface as needed to reduce stickiness. Cover; let dough rest 5 minutes.
Snip basil with Professional Shears. Using Ultimate Mandoline fitted with v-shaped blade, slice tomatoes.
Place dough in center of Rectangle Stone. Using lightly floured Baker's Roller®, roll dough to edges of baking stone. Press garlic over dough with Garlic Press; spread evenly using Small Spreader. Starting on longest sides of baking stone, cut sides of dough into eight strips, about 1 1/2 inches wide and 3 inches long.
Spread ricotta cheese evenly over center of dough. Sprinkle with half of the basil and mozzarella cheese. Arrange tomato slices evenly over filling; season with salt, if desired. Sprinkle with remaining basil and mozzarella cheese.
Starting at one end, lift one strip of dough; twist one turn and lay across top of filling. Repeat, alternating strips of dough to form a braid. Fold bottom edges of dough up at ends of braid. Brush with egg white, if desired. Grate Parmesan cheese over braid using Rotary Grater. Bake 20-23 minutes or until deep golden brown.

Yield:

Yield: 8 servings

Nutrients per serving:

Calories 270 (20% from fat), Total Fat 6 g, Saturated Fat 3 g, Cholesterol 17 mg, Carbohydrate 43 g, Protein 13 g, Sodium 270 mg, Fiber 2 g

U.S. Diabetic exchanges per serving:

3 starch, 1/2 medium-fat meat (3 carb)

Cook's Tips:

If desired, one 16-ounce package hot roll mix can be substituted for the Pizza Crust & Roll Mix.

Use the Digital Pocket Thermometer to accurately check the temperature of the water when making the dough. Water that is too cold will not activate the yeast while water that is too hot will kill the yeast.

Gently wash fresh basil leaves just before using and blot dry with a paper towel. To store, wrap in a damp paper towel, place in a resealable plastic food storage bag and refrigerate up to 1 week.

Brushing the dough with egg white gives it a shiny, golden brown appearance after baking.