Despite my lack of baking skills I have tried several times to make bread. As you know I have yet to be successful at this. Frankly it is REALLY ticking me off!!! I am like a rebellious teenager (and believe you me I have experience with that) who is told she can't do something. I am determined that I am going to find a way to do it. That has been a life long struggle for me. The best way to get me to do something has always been to tell me I am not capable of it. But bread, it has been the one thing that consistently can KICK MY BUTT!
So, I cheated! Seriously you can't really call this "making" bread. But I put dough in my oven and it came out looking like a loaf of bread so we are going to call this making bread. Maybe it will silence my obsession ... at least for a little while.
This recipe is supposed to be "light" you would never believe that I saw it on an episode of Paula's Home Cooking. Really, Paula Deen made something low-fat!!! I am sure this would work just as well with full fat ingredients so feel free to substitute. This is simple, cheesy and good!
Poppy Seed Pinwheel Bread
1 (8-ounce) package light or fat-free cream cheese, softened
1 teaspoon dried parsley flakes
1 teaspoon dried chives
1/2 teaspoon garlic powder
1 can refrigerated crescent rolls
Cooking spray
1 egg, slightly beaten (or egg substitute equivalent)
2 teaspoons poppy seeds
Preheat oven to 375 degrees F.
In a small mixing bowl, combine cream cheese, parsley, chives, and garlic powder. Set aside. On a floured surface, unroll the crescent rolls into rectangles and combine to make 1 long rectangle. Spread cream cheese mixture on and roll up like a pinwheel, starting at the long side. Seal edges. Spray a cookie sheet with cooking spray. Place roll on the cookie sheet, brush with egg, and sprinkle with poppy seeds. Score at 1/2-inch intervals along the roll (not all the way through). Pull apart slightly so that your scoring will not completely seal back up during baking. Bake until golden brown.
