Spinach and mushroom stuffed bread

 

As I mentioned earlier this week, I grew up with the Italian meat stuffed bread, and it is one of my favorites.  Its partner in crime was always spinach and mushroom bread with sharp provolone cheese and mozzerella...it is amazing.  I personally like it alone, but I have been known to serve it with a side of red sauce for dipping...it is a perfect Christmas red and green appetizer for the holidays to share.  These breads make fantastic hostess gifts and neighbor gifts instead of all the sweets!  Enjoy.

(Slice shown on left is Italian meat; slice shown on right is spinach & mushroom)

Yields two loaves.  The way I see it, if you're taking the time to make something fantastic, make two and freeze one for later!

2 T olive oil

1 lb fresh spinach

1 large onion, chopped

2 T minced garlic

12-14 mushrooms, sliced (your choice; I use button or cimini)

 8 oz. mozzerella cheese

12 oz grated sharp provolone cheese

1 cup grated parmigiano-reggiano (parmesan) cheese

1 whole fresh pizza dough (get from local grocery or pizza shop)

1 egg

salt, pepper, basil, oregano, red pepper flakes, and garlic salt

Spinach mixture:  In a five quart pan, heat olive oil.  Add chopped onion and garlic, and a pinch each of salt, pepper, basil, oregano, and red pepper.  Add spinach and cover; let sweat untill slightly reduced and wet.  Add sliced mushrooms and cook all ingredients on medium heat until tender (approximately four minutes).  Drain spinach mixture.

Roll out pizza dough on floured surface until it reaches approximately 12" x 14".  Layer pizza dough accordingly:

• Drizzle lightly with olive oil and rub evenly over dough
• Sprinkle dough with basil, oregno, and grated parmigiano.  Add garlic salt to taste.
• First layer: Spread grated provolone and mozzerella cheese evenly over dough
• Second layer: Spread the spinach mixture evenly over dough
• Third layer: Sprinkle with the grated parmigiano cheese.
• Final step: Roll up like a jelly roll (as you roll, pull the mixture in towards the center to maintain a 2" edge around the border).  When roll is complete, seal the edges.

Wisk egg in a small bowl, and brush on top of the bread.  Bake in oven at 375 for 35 to 40 minutes.  If top starts to brown before the bottom, cover the top with aluminum foil. 

Remove from pan and let rest for 5-10 minutes before slicing into 1" servings.