Thursday, July 8, 2010

Italian Spinach Braid

from Taste of Home's "Healthy Cooking"
Italian Spinach Braid: serves 6 ( 9 points +)

  • 1 loaf frozen bread dough, thawed
  • 1 lb. extra lean ground beef
  • 1 package ( 10 oz) frozen chopped spinach, thawed and squeezed dry
  • 2/3 c. shredded part skim mozzarella cheese
  • 2 T. grated Romano or Parmesan cheese
  • garlic powder, salt, and oregano to taste
  • 1 egg white, beaten
  • pizza sauce (optional)

Roll dough into a large rectangle about 12" x 9". Transfer to a jelly roll pan ( 15 x 10 x 1") coated with cooking spray. Cover and let rise for 1 hour.
Meanwhile, in a large nonstick skillet, cook beef until no longer pink. Drain. Transfer meat to a large bowl. Add all remaining ingredients except egg white. Stir to mix. Spread along center of bread dough, On each long side, cut 1 inch wide strips, 3 inches in to the center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Brush with egg white. Bake at 375 for 20-25 minutes or until golden brown. Serve with pizza sauce if desired.

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