Spinach Log
(Submitted by Jo-ann Jones, Barrington, RI)


1 pound of fresh pizza dough from a bakery
(I recommend Vienna Bakery in Barrington or
D. Palmieri’s Bakery in Johnston)

2 - 10 oz. pkgs. of spinach
1 - 16 oz. can of chopped black olives (drained)
1/2 lb. of sliced pepperoni
1 - 8 oz. pkg. of shredded mozzarella cheese
4 hard boiled eggs (sliced)
2 tablespoons chopped garlic
1 teaspoon crushed red pepper (optional)
1/4 cup of all purpose flour
olive oil
salt

Cover dough with flour and let rise (about 1 hour)
In the mean time steam/boil spinach (covered) for about 10 minutes with approximately 1 cup of water.
Drain well.
Saute with 3 tablespoons of olive oil: garlic, olives, crushed red pepper, well drained spinach,
and salt to taste.
Knead and roll out the dough with the excess flour so as not to stick to the surface.
When finished rolling out dough it should be approximately 18” in diameter.
Spread Pepperoni on rolled out dough, Scoop spinach mixture with slotted spoon on top
of pepperoni.  Spread hard boiled eggs on top of spinach mixture and sprinkle the whole pkg.
of mozzarella cheese on top of eggs.
Starting with side closest to you, carefully take the edge of the dough and roll over the mixture
(about 2 times as to make a pinwheel log) press the ends of the log tightly so the cheese does
not leak out of the sides.
Spread 2 tablespoons of olive oil on bottom of baking sheet.
Carefully place log on baking sheet and pat the top of the log with olive oil.
Slice about three 1” slits on top of log with a knife (make sure you don’t go all the way
through the log)
Bake in a preheated 375º oven for 1 hour or until dough is brown and crispy.
Remove from oven and let cool for half hour.  Slice and ENJOY.


CLICK HERE FOR PRINTABLE VERSION