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Spinach-Feta Bread

Yield 16 servings (serving size: 1 slice)

Ingredients

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

Nutrition Information

  • calories 143
  • caloriesfromfat 23 %
  • fat 3.7 g
  • satfat 2.2 g
  • monofat 1 g
  • polyfat 0.3 g
  • protein 6.4 g
  • carbohydrate 21.7 g
  • fiber 1.2 g
  • cholesterol 14 mg
  • iron 1.7 mg
  • sodium 461 mg
  • calcium 99 mg

How to Make It

  1. Thaw dough in refrigerator 12 hours.

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

  3. Roll dough into a 16 x 10-inch rectangle on a lightly floured surface. Spread spinach mixture over dough, leaving a 1/2-inch 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 warm place (85°), 1 hour or until doubled in size.

  4. Preheat oven to 350°.

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