*  Exported from  MasterCook  *
 
                          SPINACH/CHEESE STROMBOLI
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Italian                          Vegetables
                 Ethnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       pk           Yeast
    2       lb           Ricotta
    2       ts           Sugar
    1       pk           Spinach, frozen chopped
                         -(cooked)
      1/3   c            -Warm water
    4       c            Flour
    1       c            Parmesan
    3       tb           Butter -- in pieces
      1/2   lb           Mozzarella, sliced
    1       t            Salt
    2       tb           Butter -- melted
    1       c            -Ice water (without cubes)
                         Sesame seeds
 
   Preheat oven to 200 degrees for 15 minutes and turn
   off. Combine yeast, sugar and warm water in a small
   mixing bowl. Set aside for 5 minutes until foamy. In
   the workbowl of a food processor, add flour, butter
   pieces and salt. Process for 20 seconds.  Add ice
   water to yeast. With the processor running, add
   yeast-water mixture gradually, until all of the
   moisture is absorbed and the dough leaves the side of
   the bowl. Process for an additional 60 seconds.
   Transfer dough from the workbowl to a large greased
   mixing bowl. Cover with a kitchen towel and place in
   warm off oven. Allow to rise until doubled,
   approximately 1-1/2 hours.
   
   In a medium mixing bowl, combine ricotta, spinach and
   parmesan cheese.
   
   Punch down the risen dough and transfer to a floured
   rolling surface. With quick, hard strokes, roll dough
   into a large rectangle, approx- imately 1/2 inch
   thick. Layer one-half of the mozzarella cheese evenly
   down the center leaving approximately three inches of
   exposed dough on either side. Top with ricotta-spinach
   mixture and the remaining mozza- rella. Overlap the
   exposed dough over the cheese mixture and pinch well
   on all sides to seal.
   
   Transfer to a large cookie sheet, seam side up.  Cover
   with a kitchen towel and return to the warmed oven.
   Allow to rise until doubled, ap- proximately 45
   minutes. Brush loaf with melted butter and sprinkle
   with sesame seeds. Bake at 350 degrees for 35 to 40
   minutes or until loaf is well browned and hollow
   sounding when thumped.
   
                                               --- Diane
   Simms
  
 
 
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