Spinach-Stuffed Bread
Spinach-Stuffed Bread requires about 40 minutes from start to finish. This recipe serves 6 and costs $1.18 per serving. One portion of this dish contains around 15g of protein, 10g of fat, and a total of 319 calories. Only a few people made this recipe, and 9 would say it hit the spot. Head to the store and pick up bread dough, spinach, part-skim mozzarella, and a few other things to make it today. It is brought to you by Taste of Home. Taking all factors into account, this recipe earns a spoonacular score of 86%, which is awesome. If you like this recipe, take a look at these similar recipes: Stuffed Spinach Bread, Spinach Artichoke Stuffed Bread, and Fetan and Spinach Stuffed Bread.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
1 loaf (1 pound) frozen bread dough
1 to 2 garlic cloves, minced
2 teaspoons olive oil
1 medium onion, chopped
2 cups (8 ounces) shredded reduced-fat cheddar or part-skim mozzarella
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
Equipment:
frying pan
baking sheet
wire rack
Cooking instruction summary:
Directions Thaw bread dough according to package directions; let rise until doubled. Meanwhile, in a skillet, saute onion and garlic in oil until tender. Stir in spinach. On a lightly floured surface, roll dough into a 14-in. x 10-in. rectangle. Spread the spinach mixture to within 1/2 in. of edges; sprinkle with cheese. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a baking sheet coated with cooking spray; tuck ends under. Bake at 350° for 25-30 minutes or until golden brown. Remove from pan to a wire rack; let stand for 10 minutes before slicing. Serve warm. Yield: 6 servings. Originally published as Spinach-Stuffed Bread in Light & TastyJune/July 2001, p27 Nutritional Facts One serving (2 slices) equals 340 calories, 11 g fat (4 g saturated fat), 20 mg cholesterol, 687 mg sodium, 45 g carbohydrate, 4 g fiber, 21 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1-1/2 fat. Print Add to Recipe Box Email a Friend
Step by step:
1. Thaw bread dough according to package directions; let rise until doubled. Meanwhile, in a skillet, saute onion and garlic in oil until tender. Stir in spinach.
2. On a lightly floured surface, roll dough into a 14-in. x 10-in. rectangle.
3. Spread the spinach mixture to within 1/2 in. of edges; sprinkle with cheese.
4. Roll up jelly-roll style, starting with a long side; pinch seam to seal.
5. Place seam side down on a baking sheet coated with cooking spray; tuck ends under.
6. Bake at 350° for 25-30 minutes or until golden brown.
7. Remove from pan to a wire rack; let stand for 10 minutes before slicing.
8. Serve warm.
Nutrition Information:
covered percent of daily need
