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RECIPE
19 INGREDIENTS15 STEPS3hr 40min

Tomato & Spinach Bread Roulade

5.0
8 Ratings
It’s like tomato soup married its grilled cheese crouton and made this crusty tomato & ricotta roulade.
Tomato & Spinach Bread Roulade Recipe | SideChef
It’s like tomato soup married its grilled cheese crouton and made this crusty tomato & ricotta roulade.
Vodka & Biscuits
Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
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Fulfilled by
Vodka & Biscuits
Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
3hr 40min
Total Time
$0.91
Cost Per Serving

Ingredients

US / METRIC
Servings:
10
Serves 10

Dough

1 can
(14 oz)
2 pckg
Active Dry Yeast
1/4 cup
Onions , diced
2 cloves
Garlic , minced
1 Tbsp
1/2 tsp
Celery Seeds
or Celery Salt
1/2 Tbsp
1 cup
or Swiss or Fontina

Filling

to taste
1
Small  Onion , diced
2 cups
Fresh Spinach , chopped
1/2 cup
Ricotta Cheese
1 Tbsp
Marsala Wine
1/2 Tbsp
Lemons , juiced, freshly squeezed
to taste
Salt and Pepper
1
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Nutrition Per Serving

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CALORIES
302
FAT
4.9 g
PROTEIN
11.5 g
CARBS
51.6 g

Cooking Instructions

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Step 1
Puree the Plum Tomatoes (1 can) an immersion blender, food processor, or blender. Pour in a small saucepan and heat to 115 degrees F (45 degrees C).
Step 2
Remove from the heat, and stir in the Active Dry Yeast (2 pckg) and Granulated Sugar (1 Tbsp) . Allow to sit until foamy and activated about ten minutes.
Step 3
Transfer the tomato mix to a standing mixer with the paddle attachment.
Step 4
Add the Onions (1/4 cup) , 1 clove of Garlic (2 cloves) , Dried Basil (1 Tbsp) , Dried Oregano (1 Tbsp) , Celery Seeds (1/2 tsp) , Salt (1/2 Tbsp) , and Mozzarella Cheese (1 cup) .
Step 5
Mix on low speed, while gradually adding in the All-Purpose Flour (5 cups) a cup at a time. Continue to mix until firm dough forms.
Step 6
Transfer the dough to a floured surface and knead until smooth and elastic.
Step 7
Transfer to a large buttered bowl and turn to coat with butter. Cover with a damp towel and let rise in a warm place and double in size, 1 to 1 1/2 hours.
Step 8
While the dough is rising, create the filling. heat 2 counts of Olive Oil (to taste) in a small sauce pan over medium high heat.
Step 9
Saute the Onion (1) until translucent, about 4-5 minutes. Add the remaining garlic and sauce until fragrant, about 45 seconds. Remove from heat.
Step 10
Mix together with the Ricotta Cheese (1/2 cup) , onion and garlic mix, Fresh Spinach (2 cups) , Marsala Wine (1 Tbsp) , and Lemons (1/2 Tbsp) . Season with Salt and Pepper (to taste) , tasting and adjusting as needed. Refrigerate until needed.
Step 11
Punch the dough down and divide in half. Roll each half into a rectangle about 3/4 inch thick. Spread each with the spinach filling. Roll up each rectangle into a jelly roll like shape and place on greased baking sheets. Cover loosely with plastic wrap and let it rise for 1 hour.
Step 12
When ready to bake, preheat oven to 375 degrees F (190 degrees C).
Step 13
Beat the Egg (1) with a splash of water and brush over the tops of the loaves. Sprinkle with parmesan if desired. Bake until lightly browned and sounds hollow when lightly thumped, 45-55 minutes.
Step 14
Cool on baking sheets for 10 minutes, then transfer to wire racks to cool completely.
Step 15
Slice and serve with butter, grated parmesan, marinara, or a broth soup for dipping. Enjoy!
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Nutrition Per Serving
Calories
302
% Daily Value*
Fat
4.9 g
6%
Saturated Fat
2.6 g
13%
Trans Fat
0.0 g
--
Cholesterol
33.0 mg
11%
Carbohydrates
51.6 g
19%
Fiber
2.9 g
10%
Sugars
3.3 g
--
Protein
11.5 g
23%
Sodium
648.5 mg
28%
Vitamin D
0.2 µg
1%
Calcium
139.8 mg
11%
Iron
4.0 mg
22%
Potassium
157.3 mg
3%
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