Spinach Bread

You’ve never had stuffed spinach bread quite like this one. I’m talking insanely delicious meat, cheese and bread. I promise no one will be complaining about eating their veggies with this one!

Spinach Bread Recipe

This is a recipe long part of my family repertoire via a friend. We call it spinach bread, but it’s actually more like a stromboli filled with Italian sausage, lots of mozzarella cheese and spinach. The flavors are hearty and oh-so-mouthwatering!

This spinach bread recipe is one of my dad’s specialties, but he makes homemade pizza dough for the crust. Homemade dough is not hard, but I usually resort to what the original recipe called for: frozen bread dough.

All you need to do is thaw! With premade dough, there’s no waiting for the dough to rise, so this recipe is fairly quick to throw together.

Some grocery stores even carry bags of fresh pizza dough in the refrigerated section. I like this option since there’s no waiting for the dough to thaw. A last option is to use canned pizza dough.

This is recipe is versatile because it’s filling enough to be served a dinner, yet it can also be sliced and served as an appetizer. Sometimes I like to eat just appetizers for dinner! Chili cheese bean dip is an appetizer I invented when we had nothing else to eat for dinner one night.

If you’re a football fan, this spinach and cheese bread will definitely be a new game day favorite. I like to stick to a “theme” when grubbing, so in keeping with the stuffed trend, I would also suggest papas rellenas—potatoes stuffed with beef.

There are two tricks to ensuring this stromboli turns out perfect. Firstly, remove as much moisture from the spinach as possible. Spinach contains a lot of water and no one wants soggy, mushy bread! Instead, you want a nice crisp crust that’s soft on the inside.

Secondly, add the cheese in two batches. This is my favorite part. Actually, you could just give me bread and cheese and I would be happy, but the sausage and spinach make it even better.

A layer of cheese on the top and bottom creates a barrier between the crust and the spinach filling. Plus, it helps bind everything together in gooey deliciousness. Use the whole bricks of good mozzarella and shred it yourself for pizza parlor strings of melted cheese.

I like to serve this stuffed bread with pizza sauce for dipping, although my father never does that. With so much flavor it doesn’t need it, but I like to dip away!

P.S. Dad read this and says he always dips his spinach bread in RANCH!

Pin this to your appetizers board!