SPINACH-FETA BREAD
(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.




Return to
BOB Home Page
Return to
BOB Recipes Page




1