Ingredients
1 (10 ounce) package frozen chopped spinach, thawed, squeezed dry
1 large egg, beaten
2 Tablespoons milk
1 Tablespoon Dijon mustard
1 Tablespoon GOLDEN BLOSSOM HONEY
1/2 teaspoon garlic, minced
1 cup mozzarella cheese, grated
1 cup feta cheese, crumbled
1/3 cup Parmesan cheese, grated
1/4 cup fresh white breadcrumbs
1 (11 ounce) refrigerated crusty French bread dough
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 375°. Butter a large baking sheet.
In a medium bowl mix together spinach, beaten egg, milk, mustard, honey and garlic. Blend in the cheeses and breadcrumbs until mixture is well combined. Set aside.
Unroll dough on lightly floured surface. Roll out to 13-inch square. Cut square in half lengthwise.
Spoon half the filling down the center of each rectangle, leaving about 1/2-inch border on ends. Fold sides over filling. Seal seams and ends of each loaf.
Arrange loaves, seam-side-down, on prepared baking sheet. Cut three 1-inch slits crosswise through top of dough to allow for release of steam.
Bake about 25 minutes or until loaves are golden brown. Loosen loaves with spatula and carefully transfer to rack to cool, about 15 minutes. Cut diagonally into 1/2-inch slices. Serve warm or at room temperature.
Serves: 10
In a medium bowl mix together spinach, beaten egg, milk, mustard, honey and garlic. Blend in the cheeses and breadcrumbs until mixture is well combined. Set aside.
Unroll dough on lightly floured surface. Roll out to 13-inch square. Cut square in half lengthwise.
Spoon half the filling down the center of each rectangle, leaving about 1/2-inch border on ends. Fold sides over filling. Seal seams and ends of each loaf.
Arrange loaves, seam-side-down, on prepared baking sheet. Cut three 1-inch slits crosswise through top of dough to allow for release of steam.
Bake about 25 minutes or until loaves are golden brown. Loosen loaves with spatula and carefully transfer to rack to cool, about 15 minutes. Cut diagonally into 1/2-inch slices. Serve warm or at room temperature.
Serves: 10
