Post by chief_cook2 on Dec 28, 2002 19:54:44 GMT -6
Ingredients:
2 batches of homemade bread dough (or 2 frozen loaves)
fresh chopped spinach (the equivalent of 2 pkg. frozen chopped spinac
h) 1 lb. Italian sausage
1 lb. shredded mozzarella
1/4 cup romano
garlic powder
oregano
salt & pepper to taste.
Method:
Let bread rise according to pkg. directions. Cook spinach, drain, squeeze dry and cool. Crumble sausage, cook and drain. Mix spinach, sausage, cheese and seasonings. Roll each bread dough into rectangle 9x12. Don't stretch too thin. Spread 1/2 mixture lengthwise down center of dough. Dot with butter (l lb. separated) Fold over once and overlap..pinch to seal tightly. Make sure seam is on top. Fold ends under to seal tightly. Place on cookie sheet and shape into crescent. Brush with egg whites. Bake 375 for 25 minutes until golden brown. Should sound hollow when tapped. Let sit for 5 to 10 minutes. Slice with serrated knife.
2 batches of homemade bread dough (or 2 frozen loaves)
fresh chopped spinach (the equivalent of 2 pkg. frozen chopped spinac
h) 1 lb. Italian sausage
1 lb. shredded mozzarella
1/4 cup romano
garlic powder
oregano
salt & pepper to taste.
Method:
Let bread rise according to pkg. directions. Cook spinach, drain, squeeze dry and cool. Crumble sausage, cook and drain. Mix spinach, sausage, cheese and seasonings. Roll each bread dough into rectangle 9x12. Don't stretch too thin. Spread 1/2 mixture lengthwise down center of dough. Dot with butter (l lb. separated) Fold over once and overlap..pinch to seal tightly. Make sure seam is on top. Fold ends under to seal tightly. Place on cookie sheet and shape into crescent. Brush with egg whites. Bake 375 for 25 minutes until golden brown. Should sound hollow when tapped. Let sit for 5 to 10 minutes. Slice with serrated knife.