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Tomato & Spinach Bread Roulade
Recipe

20 INGREDIENTS • 15 STEPS • 3HRS 40MINS

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.
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Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
It’s like tomato soup married its grilled cheese crouton and made this crusty tomato & ricotta roulade.
3HRS 40MINS
Total Time
$0.88
Cost Per Serving
Ingredients
Servings
10
US / Metric
Dough
Plum Tomato
1 can
(14 oz)
Active Dry Yeast
2 pckg
Active Dry Yeast
Onion
1/4 cup
Onion, diced
Garlic
2 cloves
Garlic, minced
Celery Seeds
1/2 tsp
Celery Seeds
or Celery Salt
Salt
1/2 Tbsp
Mozzarella Cheese
1 cup
Mozzarella Cheese, grated
or Swiss or Fontina
Filling
Olive Oil
as needed
Onion
1
Small Onion, diced
Fresh Spinach
2 cups
Fresh Spinach, chopped
Ricotta Cheese
1/2 cup
Ricotta Cheese
Marsala Wine
1 Tbsp
Marsala Wine
Lemon
1/4
Lemon, juiced
2 tsp juice per 10 servings
Salt
to taste
Egg
1
Nutrition Per Serving
VIEW ALL
Calories
318
Fat
4.9 g
Protein
11.9 g
Carbs
54.8 g
Add to plan
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Tomato & Spinach Bread Roulade
Save
author_avatar
Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
Cooking InstructionsHide images
step 1
Puree the Plum Tomato (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 Onion (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 4 Add the Onion (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 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 (as needed) 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 juice from Lemon (1/4). Season with Salt (to taste) and Ground Black 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 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 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!
step 15 Slice and serve with butter, grated parmesan, marinara, or a broth soup for dipping. Enjoy!
Tags
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American
Comfort Food
Bread
Shellfish-Free
Vegetarian
Spring
Summer
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