1 loaf (1 lb.) frozen whole wheat bread dough, thawed
1 lb. ground beef
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
2/3 c. mozzarella cheese, shredded
2 Tbsp. Romano cheese, grated
3/4 tsp. dried minced garlic
3/4 tsp. fennel seed
3/4 tsp. dried oregano
1/2 tsp. salt
1 egg white, beaten
Pizza sauce, optional
- Roll dough into a 12″ x 9″ rectangle. Transfer to a 15″ x 10″ x 1″ 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″-wide strips 3″ int the 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.