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Stuff tenderloin with peas, nuts, and carrots seasoned with onion and ginger.

Tuna Spinach Braid

1 (10-ounce) package frozen chopped spinach, thawed and well drained
1 (9 1/4-ounce) can chuck white tuna (water pack), drained and flaked
1 cup low-fat ricotta cheese or cream-style cottage cheese, drained
1/2 cup freshly grated Parmesan cheese
1 clove garlic, minced
1 package (8) refrigerated crescent rolls
3 thick slices provolone cheese (3 ounces)
Chopped tomato (optional)
Freshly Grated Parmesan cheese (optional)

1. For filling, stir together spinach, tuna, ricotta or cottage cheese, Parmesan cheese, and garlic; set aside.
2. Unroll and separate crescent dough into 4 rectangles. On an ungreased baking sheet or shallow baking pan, place rectangles together overlapping edges slightly, for a 14x10-inch rectangle. Firmly press edges and perforations together to seal.
3. Spread filling in a 3-1/2-inch-wide strip, lengthwise down the center of dough. Top with provolone, cutting cheese as necessary to cover the filling.
4. Make cuts in dough at 1-inch intervals on both long sides of rectangle just to the edge of the filing. Fold dough strips diagonally over filling, overlapping strips and alternating from side to side to give a braided appearance.
5. Bake in a 375 degree F oven 18 to 20 minutes or until golden. Serve warm. If desired, serve with chopped tomatoes and additional grated Parmesan cheese.

Makes 4 to 6 servings.

Nutritional facts per serving: calories: 480, total fat: 27g, saturated fat: 11g, cholesterol: 56mg, sodium: 1139mg, carbohydrate: 29g, fiber: 3g, protein: 34g

Dietary Exchanges: 1 1/2 starch, 1 vegetable, 2-1/2 fat, 4 lean meat.

Recipe provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © Copyright 2003 Meredith Corporation. All Rights Reserved.