Food

MOZZARELLA & SPINACH STROMBOLI

Date: 13 Oct 2015 Author: Jacqui Categories: Food, Main Dishes, Savory Snacks & Nibbles Comments

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This is the speediest of yeasted doughs! Perfect if you are rushed for time.  You can fill with whatever takes your fancy.  Here I have used Prosciutto Crudo, Mozzarella, Spinach, Black Olives and Capers.  I did not put any quantities since you can add or leave out as you so desire.

Lovely as a light lunch with salad to accompany it.

Ingredients for the Dough

  • 1 cup warm milk
  • 15g fresh yeast
  • 180g Nutrifree Miscela per Pane
  • 170g Farmo Miscela per Pane
  • 1 tsp sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1tsp salt
  • 57g cold butter, cubed
  • 1/2 tsp Garlic Pepper
  • 1 tsp Mixed Italian Herbs
  • Prosciutto Slices
  • Fresh or frozen spinach, cooked
  • Mozzarella Cheese, sliced
  • Black Olives
  • Capers
  • Parmesan Cheese
  • Filling, as you wish

Method


To make the dough, stir yeast into warm milk with a pinch of sugar and set aside.  In a large bowl, stir flour, sugar, baking powder, baking soda, salt, garlic pepper and herbs together until combined. Rub the butter into dry ingredients until it starts to look like coarse breadcrumbs. Pour in the warm milk mixture and stir until dough comes together. Divide into two. Place one half of the dough onto floured work surface and roll out into a rectangle.

Preheat oven to 160C.

Using a sharp knife, cut vertical slits along the longest side of the rectangle, doing the same on the opposite side, leaving a gap for the filling in the middle of about 4 inches.

In the middle, layer the prosciutto, mozzarella, spinach and dot with olives and capers. Sprinkle with salt and pepper and some Parmesan cheese.

Turn the ends at the shortest side of the rectangle over to enclose the filling, then lift and place the strips over the filling to look like plaiting.

Brush the top with egg white and sprinkle with sesame seeds.

Place in the oven and bake until golden brown.

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