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Spinach and Cheese Stromboli
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Rating: 4.5/5 (17 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Hard
Cuisine: Californian
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 598
% Daily Value**
Total Fat 25g
38%
Saturated Fat 15g
23%
Unsaturated Fat 1g
Cholesterol 76mg
25%
Sodium 536mg
22%
Total Carbohydrate 60g
20%
Dietary Fiber 3g
10%
Sugars 2g
Protein 33g
Vitamin A  83%Vitamin C  17%
Calcium  68%Iron  13%
Potassium  13%Vitamin E  5%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Spinach and Cheese Stromboli

Date Added: May 13, 2017

Ingredients:

2 Teaspoons Sugar
1 Package Yeast
4 Cups Flour
1 Teaspoon Salt coarse
1 Cup Parmesan Cheese
2 Pounds Ricotta Cheese
1/2 Pound Mozzarella Cheese sliced
1 Package Spinach frozen chopped (cooked) Warm water
3 Tablespoons Butter in pieces
2 Tablespoons Butter melted Ice water (without cubes)
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Directions:

1. Preheat oven to 200 degrees for 15 minutes and turn off.

2. Combine yeast, sugar and warm water in a small mixing bowl.

3. Set aside for 5 minutes until foamy.

4. In the workbowl of a food processor, add flour, butter pieces and salt. Process for 20 seconds.

5. Add ice water to yeast.

6. 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.

7. Process for an additional 60 seconds.

8. Transfer dough from the workbowl to a large greased mixing bowl.

9. Cover with a kitchen towel and place in warm off oven.

10. Allow to rise until doubled, approximately 1-1/2 hours.

11. In a medium mixing bowl, combine ricotta, spinach and Parmesan cheese. Punch down the risen dough and transfer to a floured rolling surface.

12. With quick, hard strokes, roll dough into a large rectangle, approximately 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.

13. Top with ricotta-spinach mixture and the remaining mozzarella.

14. 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.

15. Allow to rise until doubled, ap- proximately 45 minutes.

16. Brush loaf with melted butter and sprinkle with sesame seeds.

17. Bake at 350 degrees for 35 to 40 minutes or until loaf is well browned and hollow sounding when thumped.

Comments on Spinach and Cheese Stromboli Recipe:

Posted by a Visitor - March 26, 2012
How much water for the dough?
Comment Here:
Dietary Notes:
This recipe is high in Vitamin A with 83% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 17% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Yeast, Butter, Gluten, MSG, Cheese, Natural Sweeteners allergies.
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