Spinach, Pepperoni and Mozzarella Bread

Anytime is a great time for stuffed breads.  This recipe can be made with a variety of ingredients, i.e., broccoli, sausage and mozzarella, buffalo chicken, etc.  Why not greet your loved ones with a fresh loaf today.

• 3 T olive oil
• 1 medium chopped onion
• 10 oz. fresh spinach
• 1 T fresh thyme leaves
• 1 T fresh rosemary, chopped
• 2 c self-rising flour
• ½ flour
• 1 t baking powder
• 5 T butter, chopped (cold)
• 1 c parmesan
• 1 c buttermilk
• 1 egg
• 1 c mozzarella cheese, shredded
• 1 c thinly sliced pepperoni

Line a baking sheet with parchment paper and set aside.

In a medium skillet, over medium heat, place the olive oil and onion.  Cook for three minutes.  Add spinach and sauté until wilted.   Remove from heat and set aside to cool.  When cool, squeeze out liquid reserving spinach and onion.  Add the thyme and rosemary and mix together.

In a large bowl, sift both flours, baking powder.  Incorporate cold butter and mix in ½ c parmesan  cheese.  Add the buttermilk and egg and mix.  Dough will be sticky.  Knead dough on a floured board.  Let rest for twenty minutes.

On a floured board, roll out the dough into a 8” X 12” rectangle.  Place the mozzarella cheese, then the pepperoni , then spinach mixture and finally the remaining ½ c of parmesan cheese on top of dough in that order.  Leaving a ¾ inch border on the top of the 12” side.  From the bottom long side, roll up the dough over the filling tightly.  Place on the prepared baking sheet. 

Preheat the oven to 400 degrees.

With a sharp knife, cut the top of the bread in a couple of places.  Brush with extra buttermilk and bake for 45 minutes.   Allow to cool slightly before serving.