Try this Spinach/cheese Stromboli recipe, or contribute your own.

Still searching for what to cook ?

Name: Spinach/cheese Stromboli
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1 pk Spinach frozen chopped; 2 tb Butter melted; 3 tb Butter in pieces; 1 c Ice water (without cubes); Sesame seeds; 2 ts Sugar; 1/3 c water Warm; 2 lb Ricotta; 4 c Flour; 1/2 lb Mozzarella sliced; 1 c Parmesan; 1 ts Salt; 1 pk Yeast

Find the most delicious recipes here

INGREDIENTS

1 pk Spinach ; frozen chopped
2 tb Butter ; melted
3 tb Butter ; in pieces
1 c Ice water ; (without cubes)
Sesame seeds
2 ts Sugar
1/3 c water ; Warm
2 lb Ricotta
4 c Flour
1/2 lb Mozzarella ; sliced
1 c Parmesan
1 ts Salt
1 pk Yeast

Servings

INSTRUCTIONS

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

NOTES

Alert editor

Spinach/cheese Stromboli

1 pk Spinach frozen chopped
2 tb Butter melted
3 tb Butter in pieces
1 c Ice water (without cubes)
 Sesame seeds
2 ts Sugar
1/3 c water Warm
2 lb Ricotta
4 c Flour
1/2 lb Mozzarella sliced
1 c Parmesan
1 ts Salt
1 pk Yeast

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

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (310g)
Recipe Makes: 8

Calories: 641
Calories from Fat: 225 (35%)

Amt Per Serving		% DV

	Total Fat 25g	33 %
	Saturated Fat 15.2g	76 %
	Monounsaturated Fat 6.9g
	Polyunsanturated Fat 1.2g
Cholesterol 82.7mg		25 %
Sodium 587.1mg		20 %
Potassium 486.7mg		13 %
Total Carbohydrate 69.5g		20 %
	Dietary Fiber 3.2g	13 %
	Sugars, other 66.3g
Protein 33.6g		48 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 641

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe