Try this simple recipe for you next get together. Yields 16 appetizer size portions
If you are short on time, you can use store bought, but this dough recipe is absolutely delicious with the Spinach.
1 package (1/4 ounce) active dry yeast
2 C Bread flour
1/2 C Whole wheat flour
1 cup warm water (110° to 115°)
2 t Honey
1 t Milk of choice
2 Handfuls of Fresh washed, dried and de stemmed Spinach
1/4 C Chopped mushrooms
1 t White Onion, minced
1/2 t Garlic, Minced in oil or fresh (sauteed in oil and cooled)
1 t Oregano
1/2 t Basil
1/2 t Parsley, divided (save half for garnishing top)
1 t Sea salt
1/4 C Parmesan cheese, Shredded and divided
1/4 C Mozzarella cheese, shredded and divided
1/2 C Cheddar, shredded and divided
Pizza Sauce for dipping
In a large bowl, dissolve yeast in warm water. Stir in honey and milk. In a small bowl, combine 1 C Bread flour and Whole wheat flour. Add to yeast mixture; use dough hook or mix by hand till smooth. Stir in enough remaining bread flour to form a soft dough. Knead with base of hand on floured surface till smooth and elastic; about 6-8 minutes. Place in a greased bowl and be sure top is lightly oiled. Cover so it will not dry out. Let rise in a warm place until doubled, about 1 hour.
While rising-Clean Spinach, Mince Onion and Garlic. In medium skillet, add 1 T Olive Oil. Sautee Garlic, add onion, then add spinach to wilt. Stir and remove from heat. Set aside to cool.
Punch dough down. Cover and chill for at least 15 minute (this will make the dough easier to work with). Turn onto a lightly floured surface; roll out dough into a 14-in. x 12-in. rectangle. Evenly spread Spinach mixture over dough. Sprinkle 1/4 cup Cheddar cheese, 2 T Parmesan cheese, 2 T Mozzarella cheese, onion, garlic, and mushrooms to within 1/2 in. of edges.
Roll up jelly-roll style, starting with a long side; pinch seam together to seal and tuck ends under. Place seam side down on a greased baking sheet. Place 4 diagonal slits across the Stromboli. Cover and let rise for 45 minutes in warm dry place.
Sprinkle with remaining Mozzarella and Cheddar cheese. Bake at 350° for 25-30 minutes or until golden brown. Brush with melted butter, sprinkle with remaining Parsley and Parmesan Cheese. Remove from pan to a wire rack to cool briefly. Slice off appetizer size portions or cut into 4 pieces. Serve warm.
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