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Spinach-Stuffed Bread
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1 loaf (1 pound) frozen bread dough
1 medium onion, chopped
1 to 2 garlic cloves, minced
2 teaspoons olive oil
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups (8 ounces) shredded reduced-fat cheddar or part-skim mozzarella
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.
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Printed from tasteofhome.com Oct 12, 2008Copyright Reiman Media Group, Inc © 2008 |