Recipe for Rhodes Spinach Braid


12 Rhodes™ Dinner Rolls or 1 loaf Rhodes™ Bread Dough, thawed & risen
8 oz cream cheese
3 cups chopped fresh spinach
1/2 teaspoon basil
1/2 teaspoon rosemary
1 egg
1/2 cup Parmesan cheese
2 cups chopped ham
1 cup sliced fresh mushrooms
1/2 cup chopped onion
1 clove garlic, chopped
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon pepper
1 egg, beaten
additional Parmesan cheese, if desired


Spray board or counter with non-stick cooking spray. Roll dough into a 12x18-inch rectangle. With a clean ruler, gently mark a 4-inch space down the center. Then mark dough into 2-inch strips horizontally. Cover with plastic wrap and let rest. Mix cream cheese, spinach, basil, rosemary, egg, Parmesan cheese and ham in bowl. Remove wrap and spread mixture down center of the dough. Saute mushrooms, onion, garlic, butter, salt and pepper. Spread it on top. Make cuts on sides of dough from filling to dough edges. Begin braid by folding top row toward filling. Then fold strips left over right, right over left. Fold bottom end towards filling and finish by pulling last strip and tucking under. Lift braid with both hands and place on large sprayed baking sheet. Brush with beaten egg and sprinkle with Parmesan cheese, if desired. Bake at 350° F 35-45 minutes or until golden brown.

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