Spinach Pepperoni Bread

Spinach Pepperoni Bread - A rolled bread filled with chopped spinach, pepperoni slices and provolone cheese. It makes a great dinner or the perfect finger food for Game Day!

Day 19.

Can you believe it?
I can't.
I've been baking for almost three weeks now.
In a way it doesn't seem like it's been that long, but at the same time it sort of feels like it's been forever.
haha

Tomorrow I have the day off from work, so I'll be able to bake something sometime in the morning.
Woo hoo!

Roll that dough out onto a lightly floured surface. Don't worry about the shape, it's not going to matter all that much if this edge doesn't meet up with that one or even if it's a square or a rectangle. Either shape will do.
Just don't go for a triangle. I think that will just give you a headache.

Start by placing some halves of the Provolone along the edge closest to you. I know, that it is the edge away from me, but I moved for picture taking purposes.
Then line some pepperoni on top of the cheese and cover that with some of Popeye's favorite food.

Carefully roll the dough over the cheese, pepperoni and spinach and repeat the layering and then the rolling, and then some more layering, and then more rolling, more layering, and more rolling until you've either run out of ingredients or out of dough space.

It doesn't have to look like a work of art. You're just going to eat it, not enter it into the Spinach Pepperoni Bread Hall of Fame.
Wait, but if you get that call, let me know and we'll fine-tune our rolling skillz.

You can sprinkle it with some shaved or grated Parmesan, but I think it's better without it. The cheese browned too quickly and tasted just a tad bit overdone. Not burnt, but like it was teetering on the edge. I don't think having it on top added anything to it and that it tastes just fine without it. Your choice. Do what you want, but don't come back at me saying I didn't warn ya.

Not the most perfectly rolled up thing, but your stomach isn't going to care about the aesthetics, is it?


Spinach Pepperoni Bread - serves 4

Ingredients
1 3/4 to 2 1/4 cups all-purpose flour
1 package Fleischmann's Pizza Crust Yeast
1 1/2 teaspoons sugar
3/4 teaspoons salt
1 teaspoon garlic powder
1 teaspoon dried oregano
2/3 cup very warm water
3 tablespoons olive oil
1 9-ounce package chopped spinach, thawed and drained
1 8-ounce package pepperoni slices
1 8-ounce package Provolone cheese slices
3 tablespoons butter, melted
Grated or shaved Parmesan cheese for sprinkling, if desired

Directions
Preheat oven to 375 degrees F.
In a large bowl, whisk together 1 cup of the flour, the undissolved package of yeast, sugar, salt, garlic powder and oregano.
Add the warm water and the oil. Mix for about one minute until thoroughly combined.
Gradually add enough remaining flour to until a soft ball of dough is formed. It will be sticky though.
Turn the dough out onto a lightly floured surface and knead until smooth and elastic, approximately 4 minutes. Add more flour if necessary.
With a floured rolling pin, roll the dough into a square approximately 17 X 17-inches and so that dough is about 1/8-inch thick
    *Don't worry, it doesn't have to be exact - it can even be a rectangle. Also, it doesn't have to be as thin - you can make the shape smaller and have the dough be 1/4-inch in thickness.
Beginning with the end closest to you, tear the cheese slices in half and place 4-6 halves along the bottom edge (depending on how many will fit).
Place pepperoni slices along the bottom edge on top of the cheese.
Take approximately 2-3 tablespoons of spinach and spread that on top of the pepperoni slices.
Roll the dough up towards the top of the square, stopping just as you roll the dough up and over the cheese, pepperoni and spinach.
Repeat the process of placing more cheese, pepperoni and spinach on the dough, this time along the crease of the roll.
Roll and repeat until the ingredients have all been used or can not longer fit into the dough.
Spread a rimmed baking sheet with some of the melted butter.
Place the rolled pepperoni bread seam side down onto the prepared baking sheet.
Pour the remaining melted butter along the top and brush onto the sides to completely cover.
Sprinkle with grated Parmesan cheese if desired.
Bake for 25 - 30 minutes or until lightly golden.
Allow to rest for 3-5 minutes to cool slightly before cutting.

I rate everything I bake on a scale of 1-4 and this Spinach Pepperoni Bread earned 4 rolling pins.
I like it much better than my standard Pepperoni Bread because it has the added benefit of some healthy spinach in it.
And everyone knows that spinach is a good thing, especially Popeye.
You can easily omit the spinach if you'd like to make it without.
Also, when I'm in a rush for time, I'll use pre-made pizza dough that I've purchased at the store or you can also ask if your favorite pizza place will sell you some. I've asked and they are more than happy to sell me some of the dough.

I give you BIG baking hugs and muffins!!