Hot Ricotta Spinach Loaf

Hot Ricotta Spinach Loaf

TIME About 30 minutes
MAKES 10 appetizer servings, or 5 sandwich servings

Ingredients
1 tube (10 oz., for 12-in. crust) refrigerated pizza crust dough
1 package (10 oz.) frozen chopped spinach, thawed
1 carton (8 oz.; 1 cup) ricotta cheese
1?2 cup grated parmesan cheese
1?4 tsp. ground nutmeg
1 clove garlic, peeled and minced or pressed
1 tbsp. olive oil
1 can (8 oz.; 1 cup) marinara sauce

Directions
1. On a 12- by 15-in. baking sheet, unroll pizza crust dough.

2. Squeeze excess moisture from spinach. Mix spinach, ricotta cheese, parmesan cheese, nutmeg, and garlic.

3. Spread mixture evenly over dough.

4. Starting at a long edge of dough, roll to enclose filling. Set the loaf, seam down, on baking sheet. Brush loaf top with olive oil.

5. Bake in a 425° oven until well browned, 12 to 15 minutes. Meanwhile, stir marinara sauce in a 1- to 1 1?2-qt. pan over medium heat until hot; or heat in a microwave-safe bowl in a microwave oven at full power (100%) until hot.

6. Slice loaf diagonally, making 10 equal portions. Offer 1 slice as an appetizer serving, or 2 slices as a main-dish sandwich. Spoon marinara sauce over slices to taste.

PER SLICE 158 cal., 41% (64 cal.) from fat;7.9 g protein; 7.1 g fat (2.9 g sat.); 17 g carbo (1.3 g fiber); 533 mg sodium; 15 mg chol.

Serve with ETC Sauvignon Blanc 2007