Saturday, February 27, 2010

Spinach Ricotta Stuffed Bread

From: Culinary in the Desert

I don't know to call this, but I didn't think the original name, "hot spinach ricotta loaf" was quite right. It's pizza dough stuffed with ricotta and spinach, rolled up and baked. It's kind of like a stromboli with non-traditional ingredients. Call it whatever you want. It was tasty. I used whole wheat pizza dough from Trder Joe's.

10 ounces frozen chopped spinach, thawed and squeezed dry
1 cup ricotta cheese
3 ounces (about 3/4 cup) fresh grated Asiago cheese
1/4 teaspoon fresh grated nutmeg
1/4 teaspoon salt
2 garlic cloves, minced
12 ounces prepared whole-wheat pizza dough (Joe has a recipe on his site)
2 teaspoons olive oil
warmed marinara sauce for serving, if desired

Preheat oven to 425 degrees.

In a medium bowl, stir together spinach, ricotta, Asiago, nutmeg, salt and garlic.

On a lightly floured surface, roll dough out into a 12" x 9" rectangle. Spread spinach mixture over the dough, leaving a 1/2" border along the top long end clean. Starting with one long side (opposite of the clean edge), tightly roll dough up, jelly-roll style, pinching ends and seam to seal. Transfer log onto a baking sheet lined with parchment - brush the dough with olive oil.

Place sheet into the oven and bake until well browned, about 14 to 18 minutes. Remove from the oven and let cool for a few minuets before slicing. Serve warmed marinara on the side for dipping, if desired.

Makes about 4 to 6 servings.

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