Roasted Vegetable And Spinach Turnovers
- 1 teaspoon olive oil
- 2 teaspoons minced garlic
- 1/4 teaspoon crushed red pepper
- 5 cups baby spinach
- 1 (11-ounce) package refrigerated French bread dough
- 1 ounce 1/3-less-fat cream cheese, diced
- Parchment paper
- Cooking spray
- 1 ounce shredded part-skim mozzarella cheese
- 1/4 teaspoon black pepper
- Preheat oven to 400u0b0. Heat olive oil in a large skillet over medium heat; swirl. Add garlic and crushed red pepper; saute 30 seconds. Stir in spinach until wilted. Stir in vegetable mixture from Mustard-Glazed Chicken with Roasted Vegetables. Divide French bread dough into 4 portions; roll each portion into a 6 x 3-inch rectangle. Place 1/2 cup vegetable mixture on each rectangle; top each with 1/4 ounce diced cream cheese. Fold dough over filling; crimp to seal. Arrange turnovers on a parchment-lined baking sheet; coat with cooking spray. Sprinkle with mozzarella cheese and pepper. Bake at 400u0b0 for 20 minutes.
olive oil, garlic, red pepper, baby spinach, bread, cream cheese, paper, cooking spray, mozzarella cheese, black pepper
Taken from www.myrecipes.com/recipe/roasted-vegetable-spinach-turnovers (may not work)