| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Vegetables | Breads | 5 | Servings | |
INGREDIENTS
| 7 | oz | Refrigerated breadstick dough, (1 can) |
| 5 | ts | Reduced-fat cream cheese, softened |
| 2 | tb | Seedless raspberry jam |
| 1 | ts | 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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