1 (1-lb.) loaf frozen white bread dough
1/2 C. chopped pitted kalamata olives
1 1/2 tsp. dried rosemary
Cooking spray
1 large egg white, lightly beaten

Thaw dough in refrigerator for 12 hours. Sprinkle olives and rosemary over dough; gently knead on a lightly floured surface 4 or 5 times or just until olives are incorporated into dough. Cover dough; let rest 10 minutes. Roll dough into a 10 x 8-inch rectangle. Beginning with long side, roll up jelly-roll fashion; pinch seam to seal. Place roll, seam side down, on a baking sheet coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. Preheat oven to 375°. Uncover dough; cut several 2-inch diagonal slits into top of dough using a sharp knife. Brush dough with egg white. Bake at 375° for 40 minutes or until loaf sounds hollow when tapped. Remove loaf from baking sheet; cool on a wire rack.

Yield: 1 loaf, 12 servings
Calories: 96
Fat: 1.9g
Fiber: 0.2g