Spinach Cheese Stromboli

* Exported from MasterCook *

Spinach Cheese Stromboli

Recipe By : judy Ryder <homebod@bangornews.infi.net>
Serving Size : 8 Preparation Time :0:00
Categories : Italian Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Package Yeast
2 Pounds Ricotta
2 Teaspoons Sugar
1 Package Spinach, Frozen Chopped & Cooked -- (10 Oz.)
1/3 Cup -Warm water
4 Cups Flour
1 Cup Parmesan
3 Tablespoons Butter -- in pieces
1/2 Pound Mozzarella, sliced
1 Teaspoon Salt
2 Tablespoons Butter -- melted
1 Cup -Ice water (without cubes)
Sesame seeds

Preheat oven to 200 degrees for 15 minutes and turn off. Combine yeast, sug
ar and warm water in a small mixing bowl. Set aside for 5 minute until foamy.
In the workbowl of a food processor, add flour, butter pieces and salt. Proc
ess 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 d
ough leaves the side of the bowl. Process for an additional 60 seconds. Trans
fer dough from the workbowl to a large greased mixing bowl. Cover with a kitch
en towel and place in warm off oven. Allow to rise until doubled, approximatel
y 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, h
ard strokes, roll dough into a large rectangle, approx- imately 1/2 inch thick
. Layer one-half of the mozzarella cheese evenly down the center leaving appr
oximately three inches of exposed dough on either side. Top with ricotta-spin
ach mixture and the remaining mozza- rella. 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 m
inutes. Brush loaf with melted butter and sprinkle with sesame seeds. Bake at
350 degrees for 35 to 40 minutes or until loaf is well browned and hollow soun
ding when thumped. --- Diane Simms



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