1/2 : c Green pepper; chopped
1/2 : c Onion; chopped
1 : tb Butter or margarine
1 : pk Frozen mixed vegetables; (0
-oz) : -oz)
1 : Jar spaghetti sauce with
0: Combine olive oil and minced garlic in a small bowl
1: Microwave at HIGH 1 minute; set aside, and let cool
2: Dissolve yeast and sugar in warm water, and let stand 5 minutes
3: Combine 3 cups flour and salt in a large bowl
4: Add the garlic mixture and yeast mixture; stir until well-blended
5: Add 2 cups flour, stirring until a soft dough forms
6: Turn the dough out onto a lightly floured surface
7: Knead until smooth and elastic (about 8 minutes); add enough remaining flour, 1 tablespoon at a time, to prevent the dough from sticking to hands
8: Place the dough in a large bowl coated with cooking spray, turning to coat top
9: Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in bulk
10: Punch the dough down; turn out onto a lightly floured surface, and let rest for 5 minutes
11: Divide the dough in half, and roll each portion into a 15 x 10-inch rectangle
12: Combine chopped spinach, Parmesan cheese, and Italian seasoning, and stir well
13: Arrange the spinach mixture evenly over each rectangle, leaving a 1/2-inch margin around edges
14: Roll up each rectangle, starting with a long edge, pressing to eliminate air pockets; pinch ends to seal
15: Place rolls, seam side up, on opposite ends of a large baking sheet coated with cooking spray
16: Working with one roll at a time, fold roll in half, placing 1 half directly on top of other half; pinch ends to seal
17: Using kitchen shears, cut through folded end of roll, cutting through roll to within 1 inch of opposite end
18: Twist the cut halves of dough outward so filling faces up
19: Repeat the procedure with remaining roll
20: Cover and let rise 1 hour or until doubled in bulk
21: Combine the egg white and 1 tablespoon water, and stir well
22: Uncover the dough, and brush egg white mixture over loaves
23: Bake at 350 degrees for 20 minutes or until loaves sound hollow when tapped
24: Remove from pan, and let cool on wire racks
25: Yield: 2 loaves, 20 servings per loaf
26: Per serving: 84 Calories; 2g Fat (18% calories from fat); 3g Protein; 14g Carbohydrate; 1mg Cholesterol; 106mg Sodium Recipe by: Cooking Light, Nov/Dec 1994, page 141 Posted to MC-Recipe Digest V1 #420 by igor@digex
27: net on Jan 28, 1997
28: