Prep Time:20 minutes
Rise Time:45 minutes
Bake Time:30 minutes
Makes:12 servings

Spinach Feta Sandwich Roll

INGREDIENTS

1 cup (4 ounces) crumbled Feta cheese
1 package (3 ounces) cream cheese
1 package (10 ounces) frozen chopped spinach, thawed and drained
1 cup sliced fresh mushrooms
3/4 cup red bell pepper, chopped (about 1 medium)
1-1/2  teaspoons Tone's® Garlic Powder
1 teaspoon Tone's® Italian Seasoning
1/2  teaspoon salt
1 egg
1 loaf (1-pound) frozen bread dough, thawed
2 teaspoons Mazola® Extra Virgin Olive Oil

DIRECTIONS

Mix cheeses, spinach, mushrooms, pepper, garlic powder,  Italian herb seasoning, salt and egg in a medium mixing bowl.

Roll bread dough into a 16 x 10-inch rectangle on a lightly floured surface. Spread spinach mixture over dough leaving a 1/2-inch border. Roll up lengthwise, jelly roll style; pinch seam and edges to seal.

Place roll diagonally on a greased baking sheet. Cut 6 slits into top of roll using a sharp knife. Brush with olive oil. Cover and let rise in a warm place, about 45 minutes or until double in size.

Bake at 350º F for 30 minutes or until golden.
Zip Code: 
1-877-453-1638
©2011 ACH Food Companies, Inc.
 
Prep Time:20 minutes
Rise Time:45 minutes
Bake Time:30 minutes
Serves:12 servings

Start with a loaf of frozen bread dough, then roll up with a filling of spinach, mushrooms, feta and cream cheese.

Spinach Feta Sandwich Roll

INGREDIENTS

1 cup (4 ounces) crumbled Feta cheese
1 package (3 ounces) cream cheese
1 package (10 ounces) frozen chopped spinach, thawed and drained
1 cup sliced fresh mushrooms
3/4 cup red bell pepper, chopped (about 1 medium)
1-1/2  teaspoons Tone's® Garlic Powder
1 teaspoon Tone's® Italian Seasoning
1/2  teaspoon salt
1 egg
1 loaf (1-pound) frozen bread dough, thawed
2 teaspoons Mazola® Extra Virgin Olive Oil

DIRECTIONS

Mix cheeses, spinach, mushrooms, pepper, garlic powder,  Italian herb seasoning, salt and egg in a medium mixing bowl.

Roll bread dough into a 16 x 10-inch rectangle on a lightly floured surface. Spread spinach mixture over dough leaving a 1/2-inch border. Roll up lengthwise, jelly roll style; pinch seam and edges to seal.

Place roll diagonally on a greased baking sheet. Cut 6 slits into top of roll using a sharp knife. Brush with olive oil. Cover and let rise in a warm place, about 45 minutes or until double in size.

Bake at 350º F for 30 minutes or until golden.