Stromboli-Spinach Bread
"This recipe came from my Italian aunt. It makes a geat appetizer. Easy and fun to make it only requires a little counter space to roll out the dough, a precious commodity in my crowded kitchen."
- Ready In:
- 1hr 10mins
- Ingredients:
- 6
- Yields:
-
2 loaves
- Serves:
- 24
ingredients
- 2 loaves bread dough, from freezer case
- 1⁄2 lb salami
- 1⁄2 lb American cheese
- 2 (10 ounce) packages spinach, chopped
- olive oil
- garlic, chopped
directions
- Cook and drain spinach (dry). Add oil and garlic to taste. (I am heavy-handed with garlic).
- Defrost bread and roll out into a rectangular shape.
- Layer cheese, salami and flavored spinach.
- Roll in jelly roll fashion.
- Bake on greased cookie sheet at 350 for 30-40 minutes.
- For a bready stromboli let sit 1 hour before baking.
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RECIPE SUBMITTED BY
Patti McD
Oreland, 78
I am a 51 yo full time employed registered nurse and mother of 2. I have always loved to fuss in the kitchen. As a teenager, I sat myself down with pen and pad and wrote down all the recipes for the ethnic comfort food my grandmother had committed to memory over the years. I'm pround to say I can replicate many of those seasoned favorites and included them in a small cookbook I put together for my 2 brothers wives as a shower present. I grew up on Betty Crocker as my mother's manual (she had a copy of the original red and white volume) and have always found Joy of Cooking too fussy. My all time favorite cookbook is the original New York Times Cookbook. I discovered it in my teens and zealously guard it. I have my own extensive cookbook collection and am always on the lookout for new and creative ideas. I recently had a gastric bypass and have reached my goal weight so my cooking choices now reflect a new, healthier consciousness.
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<br>Please, anyone trying my recipes, leave me a review. Thanks.
