Post by Loupy on Sept 24, 2016 17:38:00 GMT -7
SPINACH PEPPERONI BREAD
From: Lynne @ www.365daysofbakingandmore.com/
A rolled bread filled with chopped spinach, pepperoni slices and provolone cheese. It makes a great dinner or the perfect finger food for Game Day!
Yield: Serves 4
Ingredients
1 3/4 to 2 1/4 cups all-purpose flour
1 package Fleischmann’s Pizza Crust Yeast
1 1/2 teaspoons sugar
3/4 teaspoons salt
1 teaspoon garlic powder
1 teaspoon dried oregano
2/3 cup very warm water
3 tablespoons olive oil
1 9-ounce package chopped spinach, thawed and drained
1 8-ounce package pepperoni slices
1 8-ounce package Provolone cheese slices
2 tablespoons butter, melted
Grated or shaved Parmesan cheese for sprinkling, if desired
Instructions
Preheat oven to 375 degrees F.
In a large bowl, whisk together 1 cup of the flour, the undissolved package of yeast, sugar, salt, garlic powder and oregano.
Add the warm water and the oil.
Mix for about one minute until thoroughly combined.
Gradually add enough remaining flour to until a soft ball of dough is formed.
It will be sticky though.
Turn the dough out onto a lightly floured surface and knead until smooth and elastic, approximately 4 minutes.
Add more flour if necessary.
With a floured rolling pin, roll the dough into a square approximately 17 X 17-inches and so that dough is about 1/8-inch thick
*Don’t worry, it doesn’t have to be exact – it can even be a rectangle.
Also, it doesn’t have to be as thin – you can make the shape smaller and have the dough be 1/4-inch in thickness.
Beginning with the end closest to you, tear the cheese slices in half and place 4-6 halves along the bottom edge (depending on how many will fit).
Place pepperoni slices along the bottom edge on top of the cheese.
Take approximately 2-3 tablespoons of spinach and spread that on top of the pepperoni slices.
Roll the dough up towards the top of the square, stopping just as you roll the dough up and over the cheese, pepperoni and spinach.
Repeat the process of placing more cheese, pepperoni and spinach on the dough, this time along the crease of the roll.
Roll and repeat until the ingredients have all been used or can not longer fit into the dough.
Spread a rimmed baking sheet with some of the melted butter.
Place the rolled pepperoni bread seam side down onto the prepared baking sheet.
Pour the remaining melted butter along the top and brush onto the sides to completely cover.
Sprinkle with grated Parmesan cheese if desired.
Bake for 25 – 30 minutes or until lightly golden.
Allow to rest for 3-5 minutes to cool slightly before cutting.
Notes
Refrigerated pizza crust can also be used in place of making your own. Just be sure to watch the baking time. You may want to bake for only 20 - 25 minutes. Also, feel free to leave the spinach out and just make it a Pepperoni Bread!
From: Lynne @ www.365daysofbakingandmore.com/
A rolled bread filled with chopped spinach, pepperoni slices and provolone cheese. It makes a great dinner or the perfect finger food for Game Day!
Yield: Serves 4
Ingredients
1 3/4 to 2 1/4 cups all-purpose flour
1 package Fleischmann’s Pizza Crust Yeast
1 1/2 teaspoons sugar
3/4 teaspoons salt
1 teaspoon garlic powder
1 teaspoon dried oregano
2/3 cup very warm water
3 tablespoons olive oil
1 9-ounce package chopped spinach, thawed and drained
1 8-ounce package pepperoni slices
1 8-ounce package Provolone cheese slices
2 tablespoons butter, melted
Grated or shaved Parmesan cheese for sprinkling, if desired
Instructions
Preheat oven to 375 degrees F.
In a large bowl, whisk together 1 cup of the flour, the undissolved package of yeast, sugar, salt, garlic powder and oregano.
Add the warm water and the oil.
Mix for about one minute until thoroughly combined.
Gradually add enough remaining flour to until a soft ball of dough is formed.
It will be sticky though.
Turn the dough out onto a lightly floured surface and knead until smooth and elastic, approximately 4 minutes.
Add more flour if necessary.
With a floured rolling pin, roll the dough into a square approximately 17 X 17-inches and so that dough is about 1/8-inch thick
*Don’t worry, it doesn’t have to be exact – it can even be a rectangle.
Also, it doesn’t have to be as thin – you can make the shape smaller and have the dough be 1/4-inch in thickness.
Beginning with the end closest to you, tear the cheese slices in half and place 4-6 halves along the bottom edge (depending on how many will fit).
Place pepperoni slices along the bottom edge on top of the cheese.
Take approximately 2-3 tablespoons of spinach and spread that on top of the pepperoni slices.
Roll the dough up towards the top of the square, stopping just as you roll the dough up and over the cheese, pepperoni and spinach.
Repeat the process of placing more cheese, pepperoni and spinach on the dough, this time along the crease of the roll.
Roll and repeat until the ingredients have all been used or can not longer fit into the dough.
Spread a rimmed baking sheet with some of the melted butter.
Place the rolled pepperoni bread seam side down onto the prepared baking sheet.
Pour the remaining melted butter along the top and brush onto the sides to completely cover.
Sprinkle with grated Parmesan cheese if desired.
Bake for 25 – 30 minutes or until lightly golden.
Allow to rest for 3-5 minutes to cool slightly before cutting.
Notes
Refrigerated pizza crust can also be used in place of making your own. Just be sure to watch the baking time. You may want to bake for only 20 - 25 minutes. Also, feel free to leave the spinach out and just make it a Pepperoni Bread!
