Spinach-Feta Bread

By Acoppeto

Ingredients

• 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 fresh Parmesan cheese

Preparation

Step 1

haw 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°), 1 hour or until doubled in size.
Preheat oven to 350°.
Sprinkle Parmesan cheese over the top of the roll. Bake at 350° for 45 minutes or until golden.