Bruschetta Roll

This recipe works for: Appetizer, Side

  • 1 loaf frozen bread dough (I used Brigford) thawed per package instructions
  • 4 oz low fat cream cheese softened
  • 1/2 head garlic roasted and smashed
  • 1 can Bruschetta (I used 3/4 of the can, reserving some for dipping)
  • 3/4 c low fat shredded cheeses, mozzerella, cheddar, jack
  • 1/2 t red pepper flakes (optional)


  1. Preheat oven per bread package instructions.
  2. Combine the cream cheese and garlic until spreadable consistency, add a little olive oil if too stiff.
  3. Spray a cookie sheet with non-stick spray.
  4. Place dough on cookie sheet and flatten it in to a rectangular shape.
  5. Spread the cream cheese and garlic mixture in center but not all the way to the edges.
  6. Spread 3/4 can of Bruschetta on top of cream cheese mixture.
  7. Sprinkle the shredded cheeses on top of that, and red pepper flakes if using.
  8. Starting on the long side of the dough closest to you, roll the dough into a tube pinching ends as you go and when you get to the other side pinch all the sides together to keep filling in. Cut a couple of slits in top of dough for steam.
  9. Bake for 30-35 minutes until golden brown.
  10. Cool for a couple of minutes.
  11. Slice and enjoy!!!
Recipe Source: PCP employee, Michelle Franklin-Berg

Did You Know?

Canned fruits and tomatoes are packed within just a few hours of being harvested at the peak of ripeness.