Ingredientes
- 3 Tablespoon olice oil
- 2 − 10 Ounce pkg. frozen chopped spinach, thawed/squeezed dry
- 3 Ounces Canadian bacon, diced
- 1¼ Teaspoon salt
- 3 Cup all−purpose flour
- 1 env quick−rise yeast
- 1 Cup water
- 1−1/2 Cup shredded Fontina Cheese
Preparação
- Heat 2 tablespoons oil in skillet. Add spinach, bacon and ¼ tsp salt;
- saute until softened, 5 minutes. Remove from heat. Combine 1 cup flour,
- yeast and remaining salt in bowl. Heat water and remaining oil in saucepan
- until very warm (125−130 degrees). Gradually beat water mixture into flour
- mixture. Beat in 1½ cups flour with wooden spoon, ½ cup at a time, to
- make soft dough. Knead dough on floured surface until smooth and elastic, 10
- minutes, working in remaining flour as needed to prevent sticking. Shape
- into ball. Cover; let rest 10 minutes.
- Roll dough out on floured surface into 15x11−inch rectangle. Fit in greased
- x11x1− inch jelly−roll pan, gently pushing dough up into corners. With
- fingers, make indentations all over surface of dough, pressing almost to
- bottom of pan. Scatter spinach over top. Sprinkle with cheese. Cover with
- plastic. Let rise in warm place until almost doubled in bulk, 30 minutes.
- Bake in 400 oven for 20 to 25 minutes, until lightly browned. Cut into 12
- pieces. Serve warm.
