Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 each | Frozen bread OR |
| 1 each | Recipe for Focaccia Dough |
| ½ pounds | Spinach, cooked, drained |
| ½ pounds | Mushrooms, sliced |
| 2 cups | Low-fat ricotta cheese, |
| 4 ounces | Low-fat mozzerella cheese |
| ¼ 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.