Wonderful warm bread filled with Canadian bacon and veggies.
Servings: 12
• 3/4 cup chopped red bell pepper (1 medium) • 1/2 cup chopped carrot • 1 tablespoon low saturated fat margarine • 1 cup sliced fresh mushrooms • 1 - 3 ounce package low-fat cream cheese • 1 teaspoon chopped fresh chives • 1/2 of a 10-ounce package frozen chopped spinach, thawed, squeezed dry • 2 ounces (1/2 cup) thinly sliced Canadian-style bacon • 1/4 cup fine dry bread crumbs • 1 teaspoon dried Italian seasoning, crushed • 1 - 16 ounce loaf frozen white bread dough, thawed • 2% milk • Sesame or poppy seeds (optional)
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.
