Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Spinach & Artichoke Stuffed Rolled Bread Recipe
    Lost? Site Map

    Spinach & Artichoke Stuffed Rolled Bread

    Spinach & Artichoke Stuffed Rolled Bread. Photo by najwa

    1/1 Photo of Spinach & Artichoke Stuffed Rolled Bread

    Total Time:

    Prep Time:

    Cook Time:

    33 mins

    15 mins

    18 mins

    Ethan's Mom's Note:

    I just watch Rachael make this and it looks easy and yummy! I can't wait to make it! Note: I have noted that the artichoke, spinach and pizza dough are 8 ounce sizes. Use whatever size you have available.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large bowl, combine the artichoke hearts, spinach, provolone, Asiago, lemon zest, thyme, garlic, salt and ground pepper.
    2. 2
      Unroll the pizza dough onto on a baking sheet with the long edge facing you. Be careful not to stretch it too much.
    3. 3
      Pour the filling into the middle of the dough, shaping it into a thick log running lengthwise down the center of the dough.
    4. 4
      Fold one edge of the pizza dough over the filling, then fold the other half over to seal the filling inside the dough. Turn the stuffed bread over on the sheet pan so the seam is on the bottom. Brush with EVOO and sprinkle sesame seeds over the top.
    5. 5
      Bake the stuffed bread until evenly golden brown, 15-18 minutes. Cool slightly before slicing.

    Ratings & Reviews:

    • on February 27, 2008

      55

      An excellent recipe! I made my own dough and actually used 1.5lb of dough. Half a pound would not have been enough. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 23, 2007

      55

      Yum! I made this last night. My husband & I couldn't get over how good this was and how hard it looked to make! I made a few changes...instead of using provolone I used mozzarella, instead of lemon zest I used about 1/4 tsp. of lemon juice, instead of fresh thyme I used 1/4 tsp. of dried thyme leaves & 4 cloves of garlic. This was absolutely heavenly! Thanks Ethan's Mom for posting this RR recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Spinach & Artichoke Stuffed Rolled Bread

    Serving Size: 1 (127 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 168.4
     
    Calories from Fat 104
    62%
    Total Fat 11.6 g
    17%
    Saturated Fat 6.1 g
    30%
    Cholesterol 22.7 mg
    7%
    Sodium 348.9 mg
    14%
    Total Carbohydrate 6.1 g
    2%
    Dietary Fiber 3.1 g
    12%
    Sugars 0.7 g
    2%
    Protein 11.9 g
    23%

    The following items or measurements are not included:

    asiago cheese

    lemons, zest of

    fresh thyme

    pizza dough

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites