Spinach & Artichoke Stuffed Rolled Bread: A Culinary Hug

I remember the first time I encountered this combination of flavors. It was at a small, bustling Italian deli in my neighborhood. The aroma of baking bread mingled with the savory scent of garlic and herbs, drawing me in like a culinary siren song. I spotted a golden-brown, rolled loaf, glistening with olive oil and flecked with sesame seeds. One bite of that warm, cheesy, spinach and artichoke stuffed bread, and I was hooked! It felt like a warm hug on a chilly day, and I knew I had to recreate that comforting experience in my own kitchen.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 15-18 minutes
• Total Time: 35-38 minutes
• Servings: 8
• Yield: 1 loaf
• Dietary Type: Vegetarian

Ingredients

• 1 (8 ounce) package frozen artichoke hearts, defrosted with extra water squeezed out (or use a can of artichoke hearts packed in water)
• 2 (8 ounce) packages frozen spinach, defrosted with extra water squeezed out
• 2 cups provolone cheese, shredded
• 1 cup asiago cheese, grated
• 1 lemon, zest of
• 8 sprigs fresh thyme, leaves removed
• 2 garlic cloves, grated
• Salt & freshly ground black pepper to taste
• 1 (8 ounce) package pizza dough, such as Pillsbury
• 1 tablespoon extra virgin olive oil (EVOO)
• 1 tablespoon sesame seeds

Equipment Needed

• Large bowl
• Baking sheet
• Grater or microplane for lemon zest and garlic
• Knife or pizza cutter
• Measuring cups and spoons

Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.

2. In a large bowl, create the savory filling. Combine the defrosted and squeezed-dry artichoke hearts, spinach, shredded provolone, grated Asiago, lemon zest, fresh thyme leaves, and grated garlic. Season generously with salt and freshly ground black pepper. Ensure all ingredients are well combined. Taste and adjust seasonings as needed.

3. Unroll the package of pizza dough onto the prepared baking sheet. Position the dough with the long edge facing you. Gently stretch it out a bit if necessary, but be careful not to overstretch or tear it. The goal is to create a rectangle of relatively even thickness.

4. Carefully pour the spinach and artichoke filling into the middle of the unrolled pizza dough. Shape the filling into a thick log that runs lengthwise down the center of the dough. Leave about an inch or two of clear dough along the edges to make sealing easier.

5. Fold one edge of the pizza dough over the filling. Then, fold the other half over to completely seal the filling inside the dough. Gently pinch the edges together to create a secure seam.

6. Carefully turn the stuffed bread over on the baking sheet so the seam is now on the bottom. This will help ensure a clean, visually appealing finish.

7. Brush the top of the stuffed bread evenly with extra virgin olive oil (EVOO). This will help the crust become golden brown and crispy in the oven.

8. Sprinkle the top generously with sesame seeds. These add a delightful nutty flavor and textural contrast to the finished bread.

9. Bake the stuffed bread in the preheated oven until it is evenly golden brown, approximately 15-18 minutes. Keep a close eye on it during the last few minutes to prevent burning. The internal temperature should reach at least 165°F (74°C).

10. Remove the stuffed bread from the oven and let it cool slightly on the baking sheet before slicing. This allows the filling to set slightly, making it easier to cut clean slices.

Expert Tips & Tricks

• Squeeze, squeeze, squeeze! Getting as much excess water out of the artichokes and spinach is crucial to prevent a soggy filling. Use paper towels or a clean kitchen towel to thoroughly squeeze out the moisture.
• Cheese it up! Feel free to experiment with different cheese combinations. Fontina, mozzarella, or even a little goat cheese would be delicious additions.
• Make-ahead magic: You can prepare the filling up to a day in advance. Store it in an airtight container in the refrigerator. When you’re ready to bake, simply assemble the bread and bake as directed.
• Crispy crust insurance: For an extra crispy crust, try placing a baking stone in the oven while it preheats. Then, transfer the baking sheet with the stuffed bread directly onto the hot stone.
• Egg wash alternative: If you don’t have or don’t want to use olive oil, an egg wash (1 egg beaten with 1 tablespoon of water) can also be used to promote browning and add shine.

Serving & Storage Suggestions

Serve the Spinach & Artichoke Stuffed Rolled Bread warm or at room temperature. It’s fantastic as an appetizer, a side dish, or even a light meal. Slice it into 1-2 inch pieces and arrange them artfully on a platter. Garnish with a few sprigs of fresh thyme or a sprinkle of grated Parmesan cheese for a pop of color.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, wrap the slices in foil and bake in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also microwave them in 30-second intervals, but be careful not to overheat them. For longer storage, you can freeze the baked and cooled loaf. Wrap it tightly in plastic wrap and then in foil. It will last in the freezer for up to 2 months. Thaw completely before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	168 kcal	N/A
Calories from Fat	104 kcal	62%
Total Fat	11.6 g	17%
Saturated Fat	6.2 g	30%
Cholesterol	22.8 mg	7%
Sodium	348.9 mg	14%
Total Carbohydrate	6.1 g	2%
Dietary Fiber	3.2 g	12%
Sugars	0.7 g	2%
Protein	11.9 g	23%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free: Use a gluten-free pizza dough alternative. Many brands offer pre-made options in the refrigerated or frozen section.
• Dairy-Free: Substitute dairy-free cheeses for the provolone and asiago. Look for cashew-based or almond-based cheeses for a similar texture and flavor. Nutritional yeast can also add a cheesy flavor.
• Spicy Kick: Add a pinch of red pepper flakes to the filling for a touch of heat.
• Mediterranean Twist: Incorporate sun-dried tomatoes, Kalamata olives, and crumbled feta cheese into the filling.
• Seasonal Variation: Use fresh seasonal vegetables like roasted red peppers, zucchini, or mushrooms in addition to the spinach and artichokes.

FAQs (Frequently Asked Questions)

Q: Can I use fresh spinach instead of frozen?
A: Yes, you can use fresh spinach. You’ll need about 1 pound of fresh spinach. Sauté it until wilted, then squeeze out the excess moisture before adding it to the filling.

Q: What can I use if I don’t have Asiago cheese?
A: Parmesan or Romano cheese makes a good substitute for Asiago. They have similar sharp, salty flavors.

Q: Can I make this without lemon zest?
A: While the lemon zest adds a bright, citrusy note, you can omit it if you don’t have a lemon on hand.

Q: My pizza dough is sticking to the baking sheet. What can I do?
A: Make sure your baking sheet is well-greased or lined with parchment paper. If the dough is still sticking, lightly flour your work surface before unrolling the dough.

Q: How do I know when the stuffed bread is done?
A: The bread is done when the crust is golden brown and the filling is heated through. You can also insert a toothpick into the center; if it comes out clean, the bread is ready.

Final Thoughts

This Spinach & Artichoke Stuffed Rolled Bread is more than just a recipe; it’s an invitation to create a comforting and delicious experience in your own kitchen. Don’t be afraid to experiment with different cheeses, herbs, and vegetables to create your own signature version. Whether you’re serving it as an appetizer for a party or enjoying it as a simple weeknight meal, this stuffed bread is sure to be a hit. So, roll up your sleeves, gather your ingredients, and let the aroma of baking bread fill your home. And when you do, please share your experience and your creative twists! Bon appétit!