Mediterranean Stuffed Bread

1. 1

   Thaw dough in refrigerator 12 hours.

2. 2

   Combine the cream cheese and olive paste in a medium bowl, stirring until smooth. Set aside.

3. 3

   Working with 1 dough portion at a time (cover remaining dough to keep from drying), roll each portion into a 12 x 5-inch rectangle on a floured surface. Spread half of cream cheese mixture over center of each rectangle, leaving a 1/2-inch margin around edges. Arrange the pepper pieces over cheese mixture, and top with spinach. Roll up each rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets, and pinch seam and ends to seal. Place loaves, seam sides down, on a large baking sheet coated with cooking spray. Cover and let rise 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Brush loaves with egg white.

4. 4

   Preheat oven to 375u00b0.

5. 5

   Bake the bread at 375u00b0 for 35 minutes or until the loaves are browned on the bottom and sound hollow when tapped. Remove the loaves from the pan, and cool bread for 5 minutes on a wire rack.

* Per serving · 4 servings · Values may vary.

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