Italian Spinach-cheese Twists

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Eggs	Italian	Breads	40	Servings

INGREDIENTS

3	T	Olive oil
1		Garlic clove, minced
2		Dry yeast
1	T	Sugar
2	c	Warm water, 105 to 115
		degrees
5 1/4	c	Bread flour, divided
1 1/2	t	Salt
		Vegetable cooking spray
10	oz	Frozen chopped spinach, 1
		package thawed drained
		and squeezed dry
1/2	c	Grated fresh Parmesan cheese
1	t	Dried Italian seasoning
1		Egg white
1	T	Water

INSTRUCTIONS

Combine olive oil and minced garlic in a small bowl. Microwave at  HIGH
1 minute; set aside, and let cool.  Dissolve yeast and sugar in warm
water, and let stand 5 minutes.  Combine 3 cups flour and salt in a
large bowl. Add the garlic mixture  and yeast mixture; stir until
well-blended. Add 2 cups flour,  stirring until a soft dough forms.
Turn the dough out onto a lightly floured surface. Knead until smooth
and elastic (about 8 minutes); add enough remaining flour, 1
tablespoon at a time, to prevent the dough from sticking to hands.
Place the dough in a large bowl coated with cooking spray, turning to
coat top. Cover and let rise in a warm place (85 degrees), free from
drafts, 45 minutes or until doubled in bulk.  Punch the dough down;
turn out onto a lightly floured surface, and  let rest for 5 minutes.
Divide the dough in half, and roll each  portion into a 15 x 10-inch
rectangle. Combine chopped spinach,  Parmesan cheese, and Italian
seasoning, and stir well.  Arrange the spinach mixture evenly over each
rectangle, leaving a  1/2-inch margin around edges. Roll up each
rectangle, starting with a  long edge, pressing to eliminate air
pockets; pinch ends to seal.  Place rolls, seam side up, on opposite
ends of a large baking sheet  coated with cooking spray.  Working with
one roll at a time, fold roll in half, placing 1 half  directly on top
of other half; pinch ends to seal. Using kitchen  shears, cut through
folded end of roll, cutting through roll to  within 1 inch of opposite
end. Twist the cut halves of dough outward  so filling faces up. Repeat
the procedure with remaining roll. Cover  and let rise 1 hour or until
doubled in bulk.  Combine the egg white and 1 tablespoon water, and
stir well. Uncover  the dough, and brush egg white mixture over loaves.
Bake at 350  degrees for 20 minutes or until loaves sound hollow when
tapped.  Remove from pan, and let cool on wire racks. Yield: 2 loaves,
20  servings per loaf.  Per serving: 84 Calories; 2g Fat (18% calories
from fat); 3g Protein;  14g Carbohydrate; 1mg Cholesterol; 106mg Sodium
Recipe by: Cooking Light, Nov/Dec 1994, page 141  Posted to MC-Recipe
Digest V1 #420 by igor@digex.net on Jan 28, 1997.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 84 Calories From Fat: 15 Total Fat: 1.8g Cholesterol: 1.1mg Sodium: 131.3mg Potassium: 42.5mg Carbohydrates: 13.8g Fiber: <1g Sugar: <1g Protein: 3g