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Name: Stromboli
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 tb olive oil; 1 pk Active dry yeast; 1 Pinches red pepper flaked; 1 ts Salt; 2 c bread flour (up to 2 1/4 cups); 2 lb Spinach washed, stems removed; Salt; 1 c water Warm, (110 degrees f), more if needed; 1/2 c Grated Parmesan fresh; 2 tb olive oil; 3 Shallots thinly sliced

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INGREDIENTS

1 tb olive oil
1 pk Active dry yeast
1 Pinches red pepper flaked
1 ts Salt
2 c bread flour ; (up to 2 1/4 cups)
2 lb Spinach ; washed, stems removed
Salt
1 c water ; Warm, (110 degrees f), more if needed
1/2 c Grated Parmesan ; fresh
2 tb olive oil
3 Shallots ; thinly sliced

Servings

INSTRUCTIONS

1. Place the flour and salt in the bowl of a food processor. Blend the yeast with the water in a small bowl and allow to proof, about 5 minutes. Pour the yeast mixture through the feed tube of the food processor, with the machine running. Add the olive oil. Add more flour or water if necessary, until the dough pulls away from the side of the bowl and forms a ball. Remove dough and place on a floured surface and knead for 3-4 minutes until it is smooth and no longer sticky. Shape the dough into a ball and place into a lightly oiled bowl. Cover with plastic wrap and set in a warm, draft free spot to rise, about 2 hours. 2. Heat the oil in a large skillet over medium high heat, add the shallots and cook until lightly caramelized, add the spinach and cook until just wilted. Season with salt, pepper and red pepper. Remove from heat and fold in the cheese. Let cool. 3. Preheat oven to 450 degrees F. Roll out the dough to a 1/4" thickness on a lightly floured surface into a rectangle. Spread the cooled filling over the surface of the dough leaving a 1 inch border and roll the dough "jelly roll" style, tucking in the ends and place seam-side-down onto a lightly greased baking sheet. Bake for 20-25 minutes or until golden brown. ? 1997 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster by Barb at PK

NOTES

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Stromboli

1 tb olive oil
1 pk Active dry yeast
1 Pinches red pepper flaked
1 ts Salt
2 c bread flour (up to 2 1/4 cups)
2 lb Spinach washed, stems removed
 Salt
1 c water Warm, (110 degrees f), more if needed
1/2 c Grated Parmesan fresh
2 tb olive oil
3 Shallots thinly sliced

1. Place the flour and salt in the bowl of a food processor. Blend the  yeast with the water in a small bowl and allow to proof, about 5 minutes.  Pour the yeast mixture through the feed tube of the food processor, with  the machine running. Add the olive oil. Add more flour or water if  necessary, until the dough pulls away from the side of the bowl and forms a  ball. Remove dough and place on a floured surface and knead for 3-4 minutes  until it is smooth and no longer sticky. Shape the dough into a ball and  place into a lightly oiled bowl. Cover with plastic wrap and set in a warm,  draft free spot to rise, about 2 hours.    2. Heat the oil in a large skillet over medium high heat, add the shallots  and cook until lightly caramelized, add the spinach and cook until just  wilted. Season with salt, pepper and red pepper. Remove from heat and fold  in the cheese. Let cool.    3. Preheat oven to 450 degrees F. Roll out the dough to a 1/4" thickness on  a lightly floured surface into a rectangle. Spread the cooled filling over  the surface of the dough leaving a 1 inch border and roll the dough "jelly  roll" style, tucking in the ends and place seam-side-down onto a lightly  greased baking sheet. Bake for 20-25 minutes or until golden brown. ? 1997  Lifetime Entertainment Services. All rights reserved.    MC formatted using MC Buster by Barb at PK

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Nutrition

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Serving Size: 1 Serving (517g)
Recipe Makes: 4

Calories: 957
Calories from Fat: 98 (10%)

Amt Per Serving		% DV

	Total Fat 10.8g	14 %
	Saturated Fat 3.2g	16 %
	Monounsaturated Fat 3.3g
	Polyunsanturated Fat 2.4g
Cholesterol 11mg		3 %
Sodium 377.8mg		13 %
Potassium 1619.9mg		43 %
Total Carbohydrate 175.6g		52 %
	Dietary Fiber 11.1g	44 %
	Sugars, other 164.5g
Protein 39.3g		56 %
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.

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Calories per serving: 957

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