Mediterranean Stuffed Bread

Cooking Light
Olive pâté is sold in small jars next to olives in the supermarket. It's fairly high in sodium, but a little goes a long way.
16 servings, 8 servings per loaf (serving size: 1 slice)


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1 (2-pound) package frozen white bread dough (2 [1-pound] portions)
3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
1 tablespoon olive pâté (such as Alessi)
1 (12-ounce) bottle roasted red bell peppers, drained
1 (10-ounce) package frozen chopped spinach, thawed and drained
Cooking spray
1 large egg white, lightly beaten


Thaw dough in refrigerator 12 hours.

Combine the cream cheese and olive paste in a medium bowl, stirring until smooth. Set aside.

Working with 1 dough portion at a time (cover remaining dough to keep from drying), roll each portion into a 12 x 5-inch rectangle on a floured surface. Spread half of cream cheese mixture over center of each rectangle, leaving a 1/2-inch margin around edges. Arrange the pepper pieces over cheese mixture, and top with spinach. Roll up each rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets, and pinch seam and ends to seal. Place loaves, seam sides down, on a large baking sheet coated with cooking spray. Cover and let rise 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Brush loaves with egg white.

Preheat oven to 375°.

Bake the bread at 375° for 35 minutes or until the loaves are browned on the bottom and sound hollow when tapped. Remove the loaves from the pan, and cool bread for 5 minutes on a wire rack.

Created date

December 1999

Nutritional Information

Calories 193
Caloriesfromfat 25 %
Fat 5.3 g
Satfat 2.2 g
Monofat 2.1 g
Polyfat 0.6 g
Protein 7 g
Carbohydrate 30 g
Fiber 2 g
Cholesterol 9 mg
Iron 0.7 mg
Sodium 421 mg
Calcium 70 mg