1 loaf (1 pound) frozen whole wheat bread dough, thawed
1 pound ground beef
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2/3 cup shredded mozzarella cheese
2 tablespoons grated Romano cheese
3/4 teaspoon dried minced garlic
3/4 teaspoon fennel seed
3/4 teaspoon dried oregano
1/2 teaspoon salt
1 egg white, beaten
Pizza sauce, optional
Roll dough into a 12-in. x 9 in. rectangle. Transfer to a 15-in x 10-in. x 1 in. baking pan coated with cooking spray. Cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a large bowl; add the spinach, cheeses, garlic, fennel seed, oregano and salt.
Spread beef mixture lengthwise down the center of dough. On each long side, cut 1-in.-wide strips 3 in. into center.
Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Brush with egg white. Bake at 350 for 20-25 minutes or until golden brown. Serve with pizza sauce if desired. Yield: 6 servings.
From the kitchen of St. Croix Farm Bureau member Amy Shafer. We featured this recipe in the April/May 2013 issue of Wisconsin Farm Bureau Federation’s Rural Route.