Hot roll mix makes this cream-cheese-and-tomato-stuffed bread recipe easy to make.

Source: Diabetic Living Magazine


Recipe Summary test

30 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

1 slice
58 calories; protein 1.9g; carbohydrates 7.6g; dietary fiber 0.1g; sugars 0.1g; fat 2.3g; saturated fat 0.9g; cholesterol 16.9mg; vitamin a iu 80IU; vitamin c 0.9mg; calcium 5.7mg; iron 0.4mg; magnesium 1.2mg; potassium 39mg; sodium 83.8mg.

1/2 fat, 1/2 starch