Recipe: Broccoli Bisquick Bread

BROCCOLI & CHEESE"HEAD" BREAD
2 10-oz. pkg. frozen chopped broccoli, thawed

1 Tbsp. olive oil or grapeseed oil

2 large cloves garlic, minced

6 sun-dried tomatoes, chopped

2 Tbsp. chopped black olives

1/4 tsp. crushed red pepper flakes

freshly ground black pepper

1/2 lb. frozen bread dough thawed and cut in half

1 cup low fat cheddar cheese

Preheat oven to 350 F.

Chop broccoli. In a skillet, heat oil and add garlic. Cook over moderate heat for 30 seconds. Add tomatoes, olives and red pepper; cook for 1 minute. Add the broccoli and season with salt and pepper.

On a lightly floured work surface, roll each piece of dough into a 12 x 9-inch rectangle. Spoon half of the broccoli mixture down one longer side of the rectangle, about 2 inches from the edge. Top each with half of the cheese. Roll the dough up around the filling, folding in the sides. Bake for 40 minutes, or until brown. Let cool slightly, then slice and serve.

YIELD: 12 servings; 1 serving = 194 calories, 3.2g fat (155), 3MG Cholesterol, 124mg sodium

c1997Laurie
BROCCOLI & CHEESE"HEAD" BREAD
2 10-oz. pkg. frozen chopped broccoli, thawed

1 Tbsp. olive oil or grapeseed oil

2 large cloves garlic, minced

6 sun-dried tomatoes, chopped

2 Tbsp. chopped black olives

1/4 tsp. crushed red pepper flakes

freshly ground black pepper

1/2 lb. frozen bread dough thawed and cut in half

1 cup low fat cheddar cheese

Preheat oven to 350 F.

Chop broccoli. In a skillet, heat oil and add garlic. Cook over moderate heat for 30 seconds. Add tomatoes, olives and red pepper; cook for 1 minute. Add the broccoli and season with salt and pepper.

On a lightly floured work surface, roll each piece of dough into a 12 x 9-inch rectangle. Spoon half of the broccoli mixture down one longer side of the rectangle, about 2 inches from the edge. Top each with half of the cheese. Roll the dough up around the filling, folding in the sides. Bake for 40 minutes, or until brown. Let cool slightly, then slice and serve.

YIELD: 12 servings; 1 serving = 194 calories, 3.2g fat (155), 3MG Cholesterol, 124mg sodium

c1997Laurie
BROCCOLI & CHEESE"HEAD" BREAD
2 10-oz. pkg. frozen chopped broccoli, thawed

1 Tbsp. olive oil or grapeseed oil

2 large cloves garlic, minced

6 sun-dried tomatoes, chopped

2 Tbsp. chopped black olives

1/4 tsp. crushed red pepper flakes

freshly ground black pepper

1/2 lb. frozen bread dough thawed and cut in half

1 cup low fat cheddar cheese

Preheat oven to 350 F.

Chop broccoli. In a skillet, heat oil and add garlic. Cook over moderate heat for 30 seconds. Add tomatoes, olives and red pepper; cook for 1 minute. Add the broccoli and season with salt and pepper.

On a lightly floured work surface, roll each piece of dough into a 12 x 9-inch rectangle. Spoon half of the broccoli mixture down one longer side of the rectangle, about 2 inches from the edge. Top each with half of the cheese. Roll the dough up around the filling, folding in the sides. Bake for 40 minutes, or until brown. Let cool slightly, then slice and serve.

YIELD: 12 servings; 1 serving = 194 calories, 3.2g fat (155), 3MG Cholesterol, 124mg sodium

c1997Laurie
BROCCOLI & CHEESE"HEAD" BREAD
2 10-oz. pkg. frozen chopped broccoli, thawed

1 Tbsp. olive oil or grapeseed oil

2 large cloves garlic, minced

6 sun-dried tomatoes, chopped

2 Tbsp. chopped black olives

1/4 tsp. crushed red pepper flakes

freshly ground black pepper

1/2 lb. frozen bread dough thawed and cut in half

1 cup low fat cheddar cheese

Preheat oven to 350 F.

Chop broccoli. In a skillet, heat oil and add garlic. Cook over moderate heat for 30 seconds. Add tomatoes, olives and red pepper; cook for 1 minute. Add the broccoli and season with salt and pepper.

On a lightly floured work surface, roll each piece of dough into a 12 x 9-inch rectangle. Spoon half of the broccoli mixture down one longer side of the rectangle, about 2 inches from the edge. Top each with half of the cheese. Roll the dough up around the filling, folding in the sides. Bake for 40 minutes, or until brown. Let cool slightly, then slice and serve.

YIELD: 12 servings; 1 serving = 194 calories, 3.2g fat (155), 3MG Cholesterol, 124mg sodium

c1997Laurie