*  Exported from  MasterCook  *
 
                          Spinach Cheese Stromboli
 
 Recipe By     : judy Ryder <homebod@bangornews.infi.net>
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Italian                          Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Package       Yeast
    2      Pounds        Ricotta
    2      Teaspoons     Sugar
    1      Package       Spinach, Frozen Chopped & Cooked -- (10 Oz.)
      1/3  Cup           -Warm water
    4      Cups          Flour
    1      Cup           Parmesan
    3      Tablespoons   Butter -- in pieces
      1/2  Pound         Mozzarella, sliced
    1      Teaspoon      Salt
    2      Tablespoons   Butter -- melted
    1      Cup           -Ice water (without cubes)
                         Sesame seeds
 
   Preheat oven to 200 degrees for 15 minutes and turn off.  Combine yeast,  sug
 ar and warm water in a small mixing bowl.  Set aside for 5  minute until foamy.
   In the workbowl of a food processor, add flour, butter pieces  and salt. Proc
 ess 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 d
 ough leaves the side of the bowl. Process for  an additional 60 seconds.  Trans
 fer dough from the workbowl to a large  greased mixing bowl. Cover with a kitch
 en towel and place in warm off oven.  Allow to rise until doubled, approximatel
 y 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, h
 ard 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 appr
 oximately three inches of exposed  dough on either side. Top  with ricotta-spin
 ach 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, approximately  45 m
 inutes. 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 soun
 ding when thumped.     --- Diane Simms
  
 
 
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