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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|Serving Size: 1 Serving (517g)|
|Recipe Makes: 4|
|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 %|
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Calories per serving: 957
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