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Spinach/Cheese Stromboli
* Exported from MasterCook *
SPINACH/CHEESE STROMBOLI
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Italian Vegetables
Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pk Yeast
2 lb Ricotta
2 ts Sugar
1 pk Spinach, frozen chopped
-(cooked)
1/3 c -Warm water
4 c Flour
1 c Parmesan
3 tb Butter -- in pieces
1/2 lb Mozzarella, sliced
1 t Salt
2 tb Butter -- melted
1 c -Ice water (without cubes)
Sesame seeds
Preheat oven to 200 degrees 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, approx- imately 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 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, ap- proximately 45
minutes. 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
sounding when thumped.
--- Diane
Simms
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