Veggie Sandwich Loaf
3/4 cup chopped
red bell pepper (1 medium)
In a large nonstick skillet, cook and stir bell pepper and carrot in hot margarine for 2 minutes. Add mushrooms; cook and stir about 2 minutes more or until vegetables are tender. Remove from heat. Stir in cream cheese, spinach, meat, bread crumbs, and Italian seasoning.
On a lightly floured surface, roll dough into a 12x9-inch rectangle. Gently transfer to a greased baking sheet. Spread the filling lengthwise in a 3 inch strip down the center of the rectangle to within 1 inch of the ends.
On both long sides (12 inch sides), make 3-inch cuts from the edges toward the center at 1-inch intervals creating little flaps. Moisten the end of each dough strip. Starting at one end, alternately fold opposite strips of dough at an angle across filling making a crisscoss pattern. Slightly press moistened ends together in center to seal. Cover and let rise in a warm place until nearly double (about 30 minutes).
Lightly brush loaf with milk. If desired, sprinkle with sesame or poppy seeds. Bake in a 350 degree F oven for 25 to 30 minutes or until golden brown. Cool slightly on a wire rack. Using a serrated knife or a bread knife, cut into 12 slices.
Per Serving: 156 Calories; 4g Fat (24.3% calories from fat); 1g Saturated Fat; 7g Protein; 22g Carbohydrate; 2g Dietary Fiber; 6mg Cholesterol; 360mg Sodium. Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
Low Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2010