(10-12 one-slice servings)

1 (1 lb.) loaf frozen white bread dough
1 cup (4 oz.) crumbled feta cheese
1/3 cup (3 oz.) 1/3-less-fat cream cheese
1/2 tsp. dried oregano
1/4 tsp. salt
1 (14 oz.) can artichoke hearts, drained and chopped
1 (10 oz.) package frozen chopped spinach, thawed, drained, and squeezed dry
3 garlic cloves, minced
1 large egg white
Cooking spray
2 Tbsp. (1/2 oz.) grated fresh Parmesan cheese

Thaw dough in refrigerator 12 hours.

Combine feta and next 7 ingredients (feta through egg white) in a bowl.

Roll dough into a 16" x 10" rectangle on a lightly floured surface. Spread spinach mixture over dough, leaving a 1/2" border. Beginning with a long side, roll up jelly-roll fashion; pinch seam and ends to seal. Place roll, seam side down, on a baking sheet coated with cooking spray. Cut diagonal slits into top of the roll using a sharp knife. Cover and let rise in a warn place (85), 1 hour or until doubled in size.

Preheat oven to 350.

Sprinkle Parmesan cheese over the top of the roll. Bake at 350 for 45 minutes or until golden.

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