Stuffed Spinach Loaf Recipe

4.5 3 2
Stuffed Spinach Loaf Recipe
Stuffed Spinach Loaf Recipe photo by Taste of Home
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Stuffed Spinach Loaf Recipe

Read Reviews
4.5 3 2
Publisher Photo
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.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

Ingredients

  • 1 pound bulk Italian 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 skillet, brown sausage. Drain; sprinkle with salt and basil. Roll out bread dough to a 13-in. x 10-in. rectangle. Sprinkle meat on top of dough. Place spinach on top of meat; top with cheese. Roll up from one of the long sides; seal seams and ends. Using a spatula, carefully place loaf on a greased baking sheet or jelly roll pan. Bake at 350° for 25-30 minutes or until the crust is golden brown. Serve warm. Refrigerate leftovers. Yield: 10 servings.
Originally published as Stuffed Spinach Loaf in Country Extra January 1993, p51

Nutritional Facts

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

  • 1 pound bulk Italian 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
  1. In a skillet, brown sausage. Drain; sprinkle with salt and basil. Roll out bread dough to a 13-in. x 10-in. rectangle. Sprinkle meat on top of dough. Place spinach on top of meat; top with cheese. Roll up from one of the long sides; seal seams and ends. Using a spatula, carefully place loaf on a greased baking sheet or jelly roll pan. Bake at 350° for 25-30 minutes or until the crust is golden brown. Serve warm. Refrigerate leftovers. Yield: 10 servings.
Originally published as Stuffed Spinach Loaf in Country Extra January 1993, p51

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Mrs.Elayna Collins User ID: 8953786 268887
Reviewed Jul. 3, 2017

"The only reason that I gave this recipe a 4 out of 5 is due to the fact that I had to modify the recipe in order to get it right in my preparation. I made this twice and the first time it ended up coming unsealed due to the wrong measurements of filling. I love the taste and my husband asks for this now when asking what he wants me to cook him for dinner."

MY REVIEW
jamiefish User ID: 2598224 69731
Reviewed Mar. 17, 2011

"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!"

MY REVIEW
5617thst User ID: 4833258 40049
Reviewed Jan. 10, 2011

"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......"

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