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.
- 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.
Originally published as Spinach-Stuffed Bread in Light & Tasty June/July 2001, p27
Reviews for Spinach-Stuffed Bread
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review