Raspberry-cheese Buns
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Vegetables | Breads | 5 | Servings | |
INGREDIENTS
| 7 | oz | Refrigerated breadstick |
| dough 1 can | ||
| 5 | t | Reduced-fat cream cheese |
| softened | ||
| 2 | T | Seedless raspberry jam |
| 1 | t | Sugar |
| Vegetable cooking spray |
INSTRUCTIONS
Unroll dough (do not separate into strips). Spread cream cheese evenly over dough; spread jam evenly over cheese, and sprinkle with sugar. Beginning at short side, roll up dough tightly, jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll along perforations in dough into 5 slices. Place the slices, cut sides up, in muffin cups coated with cooking spray. Bake at 400 degrees for 15 minutes. Yield: 5 servings (serving size: 1 roll). Per serving: 160 Calories; 6g Fat (34% calories from fat); 3g Protein; 24g Carbohydrate; 3mg Cholesterol; 456mg Sodium NOTES : To reheat leftover rolls, micro-wave at HIGH for 30 seconds, or wrap the rolls in foil and bake at 400 degrees for 10 minutes. Recipe by: Cooking Light, June 1995, page 102 Posted to MC-Recipe Digest V1 #422 by igor@digex.net on Jan 28, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 269
Calories From Fat: 16
Total Fat: 1.8g
Cholesterol: 0mg
Sodium: 556.2mg
Potassium: 113.7mg
Carbohydrates: 53.6g
Fiber: 2.5g
Sugar: 3.6g
Protein: 10g