Spinach & Artichoke Stuffed Rolled Bread

"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."
 
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photo by najwa photo by najwa
photo by najwa
Ready In:
33mins
Ingredients:
11
Serves:
8

ingredients

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directions

  • In a large bowl, combine the artichoke hearts, spinach, provolone, Asiago, lemon zest, thyme, garlic, salt and ground pepper.
  • Unroll the pizza dough onto on a baking sheet with the long edge facing you. Be careful not to stretch it too much.
  • Pour the filling into the middle of the dough, shaping it into a thick log running lengthwise down the center of the dough.
  • 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.
  • Bake the stuffed bread until evenly golden brown, 15-18 minutes. Cool slightly before slicing.

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Reviews

  1. 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!
     
  2. 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!
     
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Tweaks

  1. 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!
     

RECIPE SUBMITTED BY

I've decided to update my profile as I have recently returned to work from maternity leave (which is one year in Canada! I took 14 months) and am struggling with getting dinner on the table. I want to spend as much time as I can with my son and my husband and want to be able to cook a great dinner too. I have started to look for recipes that I can make ahead and recipes that I can use my crockpot. I have also started to include my son in the cooking process but all he's really interested in is throwing everything off the counter! I am a persistant person, so I'm determined to make him a good cook someday! I live in Niagara Falls, Ontario. It's a great place to call home. Lots of seasonal veggies and of course the best wine in the world!! For those of you who don't know, the Niagara Peninsula is located at the same longitude and latitude as famous wine regions in Italy. Therefore, the wine industry is a major economic factor in my area. I love to use various wines in my recipes and of course I like to drink it too! I love to entertain and to include the "wow" factor in every meal. I think that's why I'm struggling with dinners as I don't want to make an "ordinary" meal. I have been using Zaar for a few years now. Now that I've returned to work, I'm using it a lot more. Thanks to everyone who has taken the time to post recipes, take pictures, and review others' recipes. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
 
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