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.

Recipe by Cooking Light December 1999

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

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Directions

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  • Thaw dough in refrigerator 12 hours.

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  • 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.

Nutrition Facts

193 calories; calories from fat 25%; fat 5.3g; saturated fat 2.2g; mono fat 2.1g; poly fat 0.6g; protein 7g; carbohydrates 30g; fiber 2g; cholesterol 9mg; iron 0.7mg; sodium 421mg; calcium 70mg.
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