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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Our Test Kitchen home economists created this recipe for a flavorful sandwich that blends fresh herbs and three kinds of cheese. Ingredients:
1 cup chopped sweet onion |
1/2 cup chopped sweet red pepper |
1/4 cup chopped fresh mushrooms |
2 tablespoons olive oil |
1/2 cup chopped fresh spinach |
2 teaspoons each shredded swiss, mozzarella and parmesan cheese |
1 teaspoon minced chives |
1 teaspoon minced fresh basil or 1/4 teaspoon dried basil |
1/2 teaspoon minced fresh dill or 1/8 teaspoon dill weed |
salt and pepper to taste |
1 egg, separated |
4 frozen bread dough rolls, thawed |
fresh dill sprigs, optional |
Directions:
1. In a skillet, saute the onion, red pepper and mushrooms in oil until tender. Remove from the heat and stir in the spinach, cheeses, seasonings and egg white; set aside. On a lightly floured surface, roll each ball of dough into a 5-in. circle. Spoon a fourth of vegetable mixture onto the center of each circle to within 1 in. of edge. Fold dough over filling; pinch edged to seal.
2. Place on a greased baking sheet. Place a fresh dill sprig on each if desired. Beat egg yolk and brush over tops. Bake at 375° for 18-20 minutes or until golden brown. Yield: 2 servings.
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