| 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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