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Our
version of a classic spinach and cheese stuffed bread roll. As an
appetizer or a great side for a pasta dish. This will be a hit in any camp.
Ingredients:
1
- 8 ounce package of room temperature cream cheese.
1
– 16 ounce package of chopped spinach
1
½ cup of grated mozzarella cheese
6
cloves of finely diced poached garlic
4
strips of chopped fried bacon
Dough
of your choice
We
used:
3
cups all-purpose flour
5/16
oz. package of fast rise yeast
2 teaspoons
salt
½
teaspoon baking powder
14
fluid ounces of water
Mix
dry ingredients with water. Cover and let rise in a warm draft free area for 3
hours, overnight is better.
Punch
down dough and knead for several minutes.
Place
smooth dough ball in an oiled bowl. Cover and let rise again for 1 hour
Directions:
Drain the spinach thoroughly (use a flour
sack), combine cream cheese, mozzarella, garlic and bacon in a mixing bowl.
Add the spinach to the mixture and mix. Roll the dough into a rectangle shape
about ½ inch thick. Spread the spinach and cheese mixture onto the dough
leaving about an inch around the perimeter. Roll the dough into a loaf and
place in an oiled 9 inch pie pan. Cover the dough and allow to rise in a warm
draft free place. After 30 minutes make 6 slits into the top of the loaf to
allow steam to escape.
Bake
at 400 degrees until internal temperature is 210 degrees. 45 minutes to 1 hour.
Remove
from baking dish and let cool before cutting.
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