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Spinach-Stuffed Bread

 Spinach-Stuffed Bread
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.
6 ServingsPrep: 15 min. + rising Bake: 25 min.


  • 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.
Nutritional Facts: One serving (2 slices) equals 340 calories, 11 g fat (4 g saturated fat), 20 mg cholesterol, 687 mg sodium,

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Spinach-Stuffed Bread (continued)

Nutritional Facts: 45 g carbohydrate, 4 g fiber, 21 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1-1/2 fat.