Saturday, December 27, 2008

stuffed garlic spinach bread

I made these for my holiday party last sunday, and they were a hit!! It's actually a really easy recipe to make for an appetizer! I found the recipe on my new favorite website, Hostess with the Mostess!
The picture above was after I took it out of the oven.

~2 tbsp. extra virgin olive oil
~1 large onion finely chopped
~3 cloves of garlic, minced
~1 can (14.5 oz) no salt added chopped spinach, drained & squeezed dry
~1/2 c. diced, canned red bell peppers (i used jar kind)
~12 large black olives, chopped (optional & omitted)
~pinch crushed red pepper
~1/4 c. grated parmesan cheese, divided
~kosher salt & ground black pepper to taste
~1 pound frozen pizza dough, thawed

Pre-heat oven to 425 degrees.
Heat 1 tbsp. of evoo in a large skillet over med-high heat. Add onion & saute until tender, about 3 minutes. Add garlic and stir 30 seconds. Remove from heat & stir in spinach, peppers & olives (if desired), crushed red pepper, 3 tbsp of parmesan cheese, salt & pepper to taste.

Roll out pizza dough into 12-inch round using enough flour on the work surface & dough to keep it from sticking. Transfer dough to baking sheet. Sprinkle remaining parmesan on center & mound the spinach mixture on one side of the dough, leaving a 1/2 inch border of exposed dough at the edge. Brush the exposed 1/2 inch of dough with water, and fold over the other side of the dough over top of spinach mixture (stretching it so it completely encases the the filling). Firmly pinch the edges together sealing the filling inside. Cut 4 slits at the top and brush over slits & top with remaining evoo.

Bake until crisp & brown, about 20 minutes; cool 10 minutes before serving.
Cut into 6 wedges.

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