Shelly's Recipe

SPINACH-STUFFED BREAD

Category: Hot

1 (1 lb) loaf frozen bread dough
1 medium onion, chopped
1 to 2 garlic cloves, minced
2 tsp olive oil
1 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry
2 cups shredded reduced-fat cheddar or mozzarella

Thaw bread dough according to pkg 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 x 10 inch 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.