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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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THE BEST I ever had. The filling for this bread is SO GOOD, you will be incorporating it in another recipe for sure. Use it in rolls, a filling for mini biscuit cups, a stuffed chop or chicken pocket, pizza topping. How about a filling for those large pasta shells? A layer in a veggie lasagne? If you create something....send it my way....I just love spinach, mushrooms and provolone. NOTE: It looks like a lot of ingredients, but its mostly seasonings we all have on hand. Read the instructions and breathe a sigh of relief. Ingredients:
olive oil |
1 tablespoon butter |
1/2 green peppers or 1/2 italian pepper |
1 medium onion |
2 ounces sliced mushrooms or 2 ounces sauteed fresh mushrooms |
1 garlic clove, chopped |
1 (10 ounce) package frozen spinach, thawed in microwave |
1 pinch cayenne pepper |
fresh ground pepper |
1 pinch parsley |
1 pinch basil |
1 pinch oregano |
1 teaspoon garlic powder |
1 pinch of crushed crushed red pepper flakes |
1 pinch salt |
1 lb pizza dough |
4 slices provolone cheese |
1 1/2 cups mozzarella cheese |
2 tablespoons romano cheese |
Directions:
1. Ingredients do not have to be precise.
2. Use much or use little, its too your taste.
3. Saute peppers, then onions in olive oil and butter.
4. Add mushrooms and fresh garlic.
5. Add spinach and spices and cook a minute or two.
6. Add more olive oil if it looks too dry.
7. Let cool to room temperature.
8. Roll out pizza dough to a thin rectangle shape.
9. Spread out cooked mixture all over.
10. Add cheeses on top.
11. Roll jelly roll style; seal ends and seams well.
12. Place seam side down on cookie sheet, prepared with a light coat of oil and sprinkled with cornmeal.
13. Bake in a 350 degree oven for 30 mins or until lightly browned on top.
14. Cool on cookie sheet.
15. ENJOY!
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