Garlic infused spinach bread

This has be to be my quickest post ever! I made this today and here I am writing about it. Garlic infused spinach.....sounds so classy na? It tastes classy too ;-) I totally love the idea of stuffing the bread dough with something and making it a meal in itself or as a companion to soup. Today it was accompanying green pasta salad made with fresh pesto ( I have to say this because I used very first harvest from my kitchen garden - basil leaves). Will post that in few days.

So how do you know you have found a keeper? Well in my case, when my husband comes in and coolly eats 3-4  slices while chatting away! I was thrilled!!!! This is so easy to make too and thats another reason that I loved this recipe even more. Ok its middle of the night and I am rambling unnecessarily so I will stop here now. (Yeah I heard those silent thank gods LOL!)

Ingredients

11 oz  bread dough ( I used Pilsbury french bread dough )
1 1/2  cups chopped spinach
1 large garlic clove finely chopped
1 tsp butter
2/3 cup grated cheese  ( I used Mexican blend )
2 tbsp grated Parmesan cheese
1 egg beaten slightly with a tsp of water
Salt and pepper to taste

Get Cooking

In a pan, melt butter. Add minced garlic and fry until fragrant. Take care not to burn garlic....it will taste bitter. Add spinach and cook until all liquid has dried. Season according to taste. Let it cool completely.

Preheat oven to 350F. Unroll dough if using store bought or stretch it out in rectangular shape taking care that its  not too thin - you'll know why when you see the picture! I totally forgot to take the measurement of spread out dough.....sorry!

Spread spinach on the dough, leaving an inch on all sides. If you feel its still wet, the spread it out in a plate and zap it in microwave for a couple of seconds. It is important for spinach mix to be completely dry otherwise it will become soggy from inside. Cover with grated cheese. Now start rolling from one of the longer end tightly. Make sure to pull back to tuck nicely in each turn. When almost rolled, dab egg wash on the edge to seal the roll. Make sure its completely sealed. Seal the edges as well. This is important otherwise the stuffing will burst out while baking.

Transfer rolled dough, seem side down, onto a greased baking sheet. Lightly spread egg wash on the dough and sprinkle Parmesan cheese on top. Place it in oven for about 30 minutes. Keep an eye and don't let it get too brown.

Take it out and let it cool for few minutes before slicing it. Now you can look at the picture :) Can you see what happen when you spread the dough too thin. But worry not, it still tasted delicious!

Ogling is allowed and so is drooling ....LOL!

Sending this to Vardhinis Dish It Out event