Spinach and Cheese Stromboli

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The stromboli is like a giant Spanakopita. Instead of phyllo dough, make a Italian bread dough stuffed with this yummy cheese and spinach mixture. It's cheesy, oozy, and delicious.

 
  
. Prep
2 hrs
Cook
40 min.
Ready In
3 hrs
8 servings
Trans-fat Free, Good source of fiber
 
Metric measurements

Ingredients

1package yeast, active dry
2teaspoons sugarVideo
1/3cup water warm
4cups flour, all-purpose
3tablespoons butterVideo in pieces
1teaspoon salt
1cup water ice
2pounds ricotta cheese
1package spinach frozen, cooked
1cup parmesan, parmigiano-reggiano cheese, grated
1/2pound mozzarella cheese sliced
2tablespoons butterVideo melted
1x sesame seeds *
* not incl. in nutrient facts

Directions

Preheat oven to 200 degrees F for 15 minutes and turn off.

Combine yeast, sugar and warm water in a small mixing bowl.

Set aside for 5 minutes until foamy.

In the workbowl of a food processor, add flour, butter pieces and salt.

Process for 20 seconds.

Add ice water to yeast.

With the processor running, add yeast-water mixture gradually, until all of the moisture is absorbed and the dough leaves the side of the bowl.

Process for an additional 60 seconds.

Transfer dough from the workbowl to a large greased mixing bowl.

Cover with a kitchen towel and place in warm off oven .

Allow to rise until doubled, approximately 1-1/2 hours.

In a medium mixing bowl, combine ricotta, spinach and parmesan cheese.

Punch down the risen dough and transfer to a floured rolling surface.

With quick, hard strokes, roll dough into a large rectangle, approximately 1/2 inch thick.

Layer one-half of the mozzarella cheese evenly down the center leaving approximately three inches of exposed dough on either side.

Top with ricotta-spinach mixture and the remaining mozzarella.

Overlap the exposed dough over the cheese mixture and pinch well on all sides to seal.

Transfer to a large cookie sheet, seam side up.

Cover with a kitchen towel and return to the warmed oven .

Allow to rise until doubled, approximately 45 minutes.

Brush loaf with melted butter and sprinkle with sesame seeds.

Bake at 350 degrees F for 35 to 40 minutes or until loaf is well browned and hollow sounding when thumped.

Let cool for about 5 minutes.

Cut into slices and serve warm.

First published: last updated: 2014-11-06

 
 
 
 
5 stars - based on 1 ratings, best: 5, worst: 0, reviews: 1

Reviews


Reviewed: almost 3 years ago

Heavenly delicious. It was cheesy, oozy and lots of flavors. The stomboli is very similar to Spanakopita, instead of phyllo, make an Italian bread dough stuffed with cheese and spinach mixture. Loved the aroma from the oven during the baking, it was so good. I halved the recipe, added a clove of minced garlic and a few splashes of hot pepper sauce to the mixture, and it was great. It's too good to stop eating...Hmmm...

+4

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Nutrition Facts

Serving Size 303g (10.7 oz)
Amount per Serving
Calories 62844% of calories from fat
 % Daily Value *
Total Fat 31g 47%
Saturated Fat 19g 95%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 839mg 35%
Total Carbohydrate 18g 18%
Dietary Fiber 3g 11%
Sugars g
Protein 65g
Vitamin A 85% Vitamin C 17%
Calcium 64% Iron 26%
* based on a 2,000 calorie diet How is this calculated?