   |
|
STROMBOLI 1 TUBE (11 OZ) REFRIGERATED FRENCH BREAD LOAF 1 TSP ITALIAN SEASONING 6 OZ THINLY SLICED HAM 1/2 (10 OZ PKG) FROZEN SPINACH, THAWED AND SQUEEZED DRY 1/2 CUP SHREDDED PARMESAN CHEESE 1/2 CUP SHREDDED MOZZARELLA OR PROVOLONE CHEESE 1 EGG BEATEN WITH 1 TSP WATER MARINARA SAUCE, OPTIONAL PREHEAT OVEN TO 325. UNROLL THE BREAD DOUGH. CUT IN HALF TO CREATE TWO RECTANGLES. LAY DOUGH WITH NARROW EDGES AT TOP AND BOTTOM. SPRINKLE DOUGH EVENLY WITH ITALIAN SEASON. PLACE HAM SLICES OVER DOUGH, LEAVING 1 INCH OF DOUGH UNCOVERED DOWN THE RIGHT EDGE. SPRINKLE HALF OF SPINACH OVER HAM; SPRINKLE HALF OF BOTH CHEESES OVER SPINACH. ROLL DOUGH LIKE A JELLYROLL, STARTING WITH THE LONG SIDE ON THE LEFT. PINCH SHUT AND PLACE SEAM SIDE DOWN ON COOKIE SHEET SPRAYED WITH NON-STICK COATING. REPEAT WITH OTHER PIECE OF DOUGH. BRUSH WITH EGG WASH. CUT 4-5 DIAGONAL SLASHES ACROSS THE TOP OF EACH ROLL. BAKE AT 325 FOR 25-30 MINUTES OR UNTIL BROWNED. SERVE WITH MARINARA SAUCE IF DESIRED. Silica Appliance and Electronics • info@silicaappliance.com Appliances • Electronics • Gas Grills • Home |
