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Stuffed Spinach Loaf Recipe

Stuffed Spinach Loaf Recipe photo by Taste of Home

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My mom made this recipe once years ago and I always remembered how good it tasted! So I made it myself from memory, and it was a big hit! Folks who think they don't like spinach are in for a surprise when they try it.

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Stuffed Spinach Loaf Recipe

Prep: 15 min. Bake: 25 min.

Yield: 10 Servings

15 25 40

Ingredients

1 pound bulk Johnsonville® Ground Sausage
1/2 teaspoon salt
1/2 teaspoon dried basil
1 loaf (1 pound) frozen bread dough, thawed
1 package (10 ounces) frozen spinach, thawed and well-drained
2 cups (8 ounces) shredded mozzarella cheese

Directions

In a large skillet, cook sausage over medium heat until no longer pink; drain. Sprinkle with salt and basil. Roll out bread dough to a 13-in. x 10-in. rectangle. Sprinkle with meat mixture. Top with spinach; sprinkle with cheese. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under.
Place seam side down on a greased baking sheet. Bake at 350° for 25-30 minutes or until crust is golden brown. Serve warm. Refrigerate leftovers. Yield: 10 servings.

Nutritional Facts 1 serving (1 slice) equals 270 calories, 13 g fat (5 g saturated fat), 36 mg cholesterol, 688 mg sodium, 25 g carbohydrate, 2 g fiber, 15 g protein.

Originally published as Stuffed Spinach Loaf in Country Extra January 1993, p51

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Stuffed Spinach Loaf

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Reviewed on Mar. 17, 2011 by jamiefish

When my husband and I met, he raved about his mother's "spinach loaf", I had no clue what he was talking about, so I had to ask her for the recipe. This is almost the same recipe, the entire family LOVES when it's o the menu for dinner!

Reviewed on Jan. 10, 2011 by 5617thst

This is the best ever! I always brush the dough with beaten egg and sprinkle with sesame seeds before baking. Or poppy seeds, caraway seeds and more......