Spinach & Cheese Torpedos

Yields10 Servings

10 x long/torpedo rolls, preferably wholemeal or multigrain

5 eggs

2 large minced garlic cloves

2 tsp pepper

1 tsp paprika

1 cup reduced-fat ricotta

2 cups reduced-fat cheddar cheese, grated

250 g chopped spinach, fresh or frozen and defrosted

Preheat oven to 200°C.

Cut a channel in the top of each roll; scoop a small amount of bread centre out.

In medium mixing bowl, mix eggs with garlic and spices.

Stir in cheeses and spinach.

Spoon mixture evenly into rolls.

Bake for 20 minutes or until golden on top.

Serve warm.

Nutrition Facts

Serving Size 100g

Servings 0

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.