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Spinach-Stuffed Bread Recipe

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Appetizers are the highlight of parties at our home. Slices of this golden loaf swirled with spinach and cheese disappear in a hurry. They're a tasty accompaniment to most any meal, too.

This recipe is:

Healthy

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6 Servings
Prep: 15 min. + rising Bake: 25 min.

Ingredients

1 loaf (1 pound) frozen bread dough
1 medium onion, chopped
1 to 2 garlic cloves, minced
2 teaspoons Crisco® Extra Virgin Olive Oil or Canola Oil
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups (8 ounces) shredded reduced-fat cheddar or part-skim mozzarella

Directions

Thaw bread dough according to package directions; let rise until doubled. Meanwhile, in a skillet, saute onion and garlic in oil until tender. Stir in spinach.
On a lightly floured surface, roll dough into a 14-in. x 10-in. rectangle. Spread the spinach mixture to within 1/2 in. of edges; sprinkle with cheese. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a baking sheet coated with cooking spray; tuck ends under.
Bake at 350° for 25-30 minutes or until golden brown. Remove from pan to a wire rack; let stand for 10 minutes before slicing. Serve warm. Yield: 6 servings.

Nutritional Analysis: One serving (2 slices) equals 340 calories, 11 g fat (4 g saturated fat), 20 mg cholesterol, 687 mg sodium, 45 g carbohydrate, 4 g fiber, 21 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1-1/2 fat.

Spinach-Stuffed Bread published in Light & Tasty June/July 2001, p27

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