Ingredients for Artichoke Spinach Feta Bread
- 4 ounces crumbled feta cheese
- 4 ounces softened cream cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 14 ounces canned artichoke hearts, drained and chopped
- 5 ounces fresh spinach, chopped
- 2 cloves garlic, minced
- 1 large egg
- 1 (1 pound) loaf frozen white bread dough
- 1/4 cup grated Parmesan cheese
- cooking spray
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How to Make Artichoke Spinach Feta Bread
- Preheat oven to 350°F (175°C).
- In a large bowl, combine 4 ounces crumbled feta cheese, 4 ounces softened cream cheese, 1 teaspoon dried oregano, 1/2 teaspoon salt, 14 ounces canned artichoke hearts (drained and chopped), 5 ounces fresh spinach (chopped), 2 cloves garlic (minced), and 1 large egg. Mix until well combined.
- On a lightly floured surface, roll out the frozen bread dough into a 16x10 inch rectangle. Allow to thaw slightly if needed.
- Spread the spinach mixture evenly over the dough, leaving a 1/2 inch border around the edges.
- Starting with the long side, tightly roll the dough up like a jelly roll.
- Pinch the seam and ends to seal securely.
- Place the roll seam-side down on a baking sheet sprayed with cooking spray.
- Using a sharp knife, cut diagonal slits across the top of the roll.
- Cover the roll loosely with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
- Sprinkle 1/4 cup grated Parmesan cheese over the top of the roll.
- Bake for 45-50 minutes, or until the bread is golden brown and the internal temperature reaches 190°F (88°C).
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
4g
Fat
18g
Carbs
1g
