Spinach and Feta-Stuffed Focaccia

Serves: 6

Beth

This Calzone-like roll combines mixes reminiscent of the Mediterranean.

ingredients

1 tablespoon olive oil

1/2 cup chopped onion

3 garlic cloves, minced

2 (6-ounce) packages baby spinach

3/4 cup (3 ounces) crumbled feta cheese

2/3 cup golden raisins

3 tablespoons pine nuts, toasted

2 tablespoons fresh lemon juice

1 1/2 teaspoons chopped fresh oregano

1/4 teaspoon ground red pepper & Salt

1 (13.8-ounce) can refrigerated pizza crust dough

Cooking spray

1 tablespoon 2% reduced-fat milk

1 tablespoon water

1/4 cup (1 ounce) grated fresh Parmesan cheese

directions

Preheat oven to 450°. Heat oil in a large nonstick skillet over med-high heat. Add onion & garlic; sauté 1 min. Add half of spinach; cook 1 min. or until spinach wilts. Add remaining spinach; cook 2 min., stirring constantly, until spinach wilts. Remove from heat; stir in feta and next 6 ingredients (through pepper).

Place dough on sheet coated w/ spray; pat dough into a 15 x 12-inch rectangle. Spread spinach mixture lengthwise over half of dough w/ 1 in. border. Fold other half of dough over filling; press edges together with a fork. Cut 5 (1-inch) diagonal slits in top of dough.

Combine milk & water; brush evenly over dough. Sprinkle with Parmesan. Bake at 450° for 15 min or until golden.

Source: Beth