Hot roll mix makes this cream-cheese-and-tomato-stuffed bread recipe easy to make. Source: Diabetic Living Magazine

Diabetic Living Magazine
Advertisement

Ingredients

Directions

  • Prepare the hot roll mix according to package directions. After kneading, divide the dough into two portions; cover and let rest for 5 minutes. Grease a large baking sheet; set aside.

    Advertisement
  • For filling, drain sun-dried tomatoes, reserving oil. Chop the tomatoes. Combine tomatoes, cream cheese, olives, green onion, egg yolk, pepper and, if desired, oregano (or thyme) in a medium bowl. Stir in about 1 tablespoon reserved tomato oil, if necessary, to make a filling that is easy to spread.

  • Turn dough portions out onto a lightly floured surface. Roll each portion into a 14x11-inch rectangle. Spread half of the filling on each rectangle to within 1/2 inch of edges (filling amount will seem generous). Roll up dough tightly from long sides. Seal seams. Place loaves, seam-side down, on the prepared baking sheet. Cover and let dough rise until nearly double (about 30 to 40 minutes). Preheat oven to 375 degrees F.

  • Make three or four diagonal cuts about 1/4 inch deep in loaf tops, using a sharp knife. Combine the egg and water; brush onto loaves. Bake for about 25 minutes or until golden. Carefully remove loaves from pan and cool on wire racks. Serve warm or at room temperature.

Nutrition Facts

58 calories; 2.3 g total fat; 17 mg cholesterol; 84 mg sodium. 7.6 g carbohydrates; 1.9 g protein; Full Nutrition