Yield: 24 Servings
24 (2 ounces each) Frozen yeast roll dough
4 ounces (3/4 cup) Shallots, thinly sliced
1 tablespoon + 1-1/2 teaspoons Soybean oil
1 lb. Firm tofu, diced 1/4-inch
3-1/2 ounces (3/4 cup) Water chestnuts, drained and diced
2-1/2 ounces (1-1/2 cups) Fresh spinach, chopped
2 tablespoons Soy sauce
1/2 to 3/4 teaspoon Crushed red chili peppers
Place frozen yeast rolls in well-oiled muffin tins. Thaw and let rise at room temperature about 4 hours.
Stir-fry shallots in oil.
Stir in tofu and water chestnuts; stir-fry until thoroughly heated.
Add spinach, soy sauce and chiles; mix well.
Press centers of bread dough with thumb, leaving a large indentation in the center. Spoon 2 tablespoons stir-fry mixture in center of dough.
Bake at 350°F 15 to 20 minutes or until dough is baked.
Nutritional Analysis Per Serving:
Calories 138
Cholesterol 12.3 mg
Protein 4.9 g
Fiber 1.6 g
Fat 3.8 g
Sodium 226 mg
Carbohydrate 20.8 g
Calories from Fat 25%