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Mediterranean Stuffed Bread

Yield 16 servings, 8 servings per loaf (serving size: 1 slice)
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.


  • 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

Nutrition 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

How to Make It

  1. Thaw dough in refrigerator 12 hours.

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

  3. 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.

  4. Preheat oven to 375°.

  5. 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.