Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0
Recipe by Cooking Light December 1999

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Recipe Summary

Yield:
16 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Thaw dough in refrigerator 12 hours.

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

  • 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.

  • Preheat oven to 350°.

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

Nutrition Facts

143 calories; calories from fat 23%; fat 3.7g; saturated fat 2.2g; mono fat 1g; poly fat 0.3g; protein 6.4g; carbohydrates 21.7g; fiber 1.2g; cholesterol 14mg; iron 1.7mg; sodium 461mg; calcium 99mg.
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