1 (1-pound) loaf frozen white bread dough

1 cup (4 ounces) crumbled feta cheese

1/3 cup (3 ounces) 1/3-less fat cream cheese

1/2 teaspoon dried oregano

1/4 teaspoon salt

1 (14-ounce) can artichoke hearts, drained and chopped

1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

3 garlic cloves, minced

1 large egg white

Cooking spray

2 tablespoons (1/2 ounce) grated parmesan cheese

 

Thaw dough in refrigerator 12 hours.

 

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 degrees), 1 hour or until double in size.

 

Preheat oven to 350 degrees. Sprinkle parmesan cheese over the top of the roll. Bake at 350 degrees for 45 minutes or until golden.

 

Serves 16: Calories 143, fat 3.7 (sat 2.2g mono 1g poly .3g), protein 6.4g, carb 21.7g, fiber 1.2g, chol 14mg, iron 1.7mg, sodium 461mg, calc 99mg.