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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 6 |
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From Cooking Light! Ingredients:
1 (7 ounce) can refrigerated bread dough |
cooking spray |
3/4 cup grated gruyere cheese |
8 ounces lump crabmeat, shell pieces removed and drained |
1/2 cup chopped onion |
4 cups coarsely chopped spinach |
dried tarragon |
1/8 teaspoon old bay seasoning |
1/8 teaspoon ground nutmeg |
1/8 teaspoon pepper |
1 cup evaporated skim milk |
1/2 cup egg substitute |
cherry tomatoes, quartered (optional) |
Directions:
1. Unroll dough, separating into strips.
2. Working on a flat surface, coil one strip of dough around itself in a spiral pattern.
3. Add second strip of dough to the end of the first strip, pinching ends together to seal; continue coiling dough.
4. Repeat procedure with remaining dough strips.
5. Cover dough with a towel; let rest 20 minutes.
6. Roll dough into a 13-inch circle; fit into a 9-inch pie plate coated with cooking spray.
7. Fold edges under; flute.
8. Sprinkle cheese over bottom of crust.
9. Top with crabmeat; set aside.
10. Preheat oven to 375 degrees F.
11. Coat a large nonstick skillet with cooking spray; place over medium-high heat.
12. Add onion; saute 4 minutes.
13. Add spinach and next 4 ingredients (spinach through pepper); cook 2 minutes or until spinach wilts.
14. Arrange spinach mixture over crabmeat.
15. Combine milk and egg substitute; stir well with a whisk.
16. Pour over spinach mixture.
17. Bake at 375 degrees F for 45 minutes or until a knife inserted in center comes out clean; let stand 10 minutes.
18. Garnish with cherry tomatoes, if desired.
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