Stuffed Bread

by contributing writer SnoWhite

This bread is a light appetizer that you can feel good about.  The bread is 100% white whole wheat, and the center is filled with cream cheese, herbs, spinach and tomatoes.  It would pair excellently with a salad but can easily stand alone.

The best part?  You can make it from start to finish in less than one hour.

Print Recipe

Stuffed Bread

Author: Toni Anderson

Ingredients

• 1/2 recipe 100% whole wheat bread dough
• 3 ounces Neufchatel cream cheese softened
• 1 teaspoon dried minced garlic
• 1 teaspoon dried basil
• 1 cup fresh or frozen spinach; do not thaw if using frozen
• 1/2 cup halved cherry tomatoes
• 2 tablespoons Parmesan cheese

Instructions

• Make the dough according to directions. If you make the whole recipe, divide the dough in half. Freeze the remaining dough for later.
• Preheat the oven to 425 degrees F.
• Roll out the dough into a rectangle, about the size of a half sheet cake.
• Whip the softened cream cheese with a spatula until light and fluffy.
• Mix in minced garlic and dried basil.
• Spread the cream cheese mixture over the dough.
• Layer over spinach leaves and halved cherry tomatoes.
• Sprinkle Parmesan cheese over the top.
• Starting at the long side of the rectangle, roll up the dough into a loaf.
• Seal the dough with a little bit of water and pinch the dough ends together.
• Place on a cookie sheet.
• Bake at 425 for 20 minutes until the bread is lightly browned.
• Slice with a sharp bread knife and serve warm.

You might also like…

• Lemon Poppy Seed Bread
• Pepper Jack Corn Muffins
• Pumpkin Dinner Rolls
• Rosemary Pull-Apart Bread
• Sweet Cornbread (Whole Wheat)

Find more delicious meal ideas at the The Happy Housewife Recipe Index.