Focaccia-Vegetarian
low-cal
1 each frozen bread or
1 each recipe for focaccia dough
1/2 lb spinach, cooked, drained
1/2 lb mushrooms, sliced
2 cup low-fat ricotta cheese,
4 oz low-fat mozzerella cheese
1/4 cup parsley, fresh, chopped
1 each egg white or egg substitute
Drain ricotta cheese. Roll dough to 12x9 rectangle. Spread with spinach, then ricotta, then mushrooms, then mozzerella cheese. Roll up. Seal edges with egg white or egg substitute. Form into circle and seal circle ends with egg white or egg substitute. Brush top with egg. Bake at 350 degrees for about 40 minutes.
Yield: 8 servings
