Sfinciuni

Yield: 6 Servings

Measure Ingredient
1 \N Recipe pizza dough (see recipe for Calzone)
1 pack (10-oz) frozen spinach
1 cup Bechamel sauce
1 cup Grated Mozzarella cheese
½ cup Grated Parmesan cheese
1 \N Clove garlic; mashed
\N \N Fresh grated nutmeg
\N \N Oil for cooking
4 ounces Thinly sliced proscuitto
1 \N Egg yolk
2 tablespoons Cream

Make bread dough. Thaw spinach and squeeze dry. Add to bechamel sauce and stir in cheeses, garlic, nutmeg, salt and pepper to taste. Divide dough into 2 pieces, one slightly larger than the other. Roll larger piece to form 14-inch circle. Oil pizza pan and place dough on it. Spread half prosciutto to within 1-inch of dough edge. Spoon spinach mixture over and cover with remaining prosciutto. Roll other piece of dough to 13-inch circle. Place over prosciutto, fold up lower dough edge and pinch crusts together to seal. Slash top to allow steam to escape. Brush with egg yolk/cream wash. Allow to rise 45 minutes. Serve immediately.

HEARTY LIKE CALZONE.

SERVE WITH SALAD AND WINE

From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded from Glen's MM Recipe Archive, .

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