Spinach Cheese Bread

Source:  Bon Appétit Magazine

I have been making this recipe for many years.  As long as Pillsbury keeps making Crusty French Bread Dough, I will continue making it!  This is a great snack; a great appetizer, and a great go-with for a main-course soup or salad.  Even people who don't like spinach, like this bread.  Do you suppose it's because it has three kinds of cheese in it?

1 10-ounce package frozen chopped spinach, thawed, squeezed to remove moisture
1 large egg, beaten
2 tablespoons milk
1 tablespoon Dijon mustard
1 teaspoon garlic salt
1 cup grated mozzarella cheese
1 cup grated cheddar cheese
1/3 cup grated Parmesan cheese
1/4 cup fresh white breadcrumbs
1 11-ounce tube refrigerated Pillsbury Crusty French Bread dough

Preheat oven to 375 degrees F.  Butter a heavy large baking sheet.  

Mix spinach, beaten egg, milk, mustard, and garlic salt in medium bowl.  Mix in mozzarella cheese, cheddar cheese, Parmesan cheese, and fresh white breadcrumbs.

Unroll the dough onto a lightly-floured work surface.  Using a rolling pin, roll out dough to a 13-inch square.  Cut the dough in half, forming two 13 x 6 1/2-inch rectangles.  

Spoon half of the filling in a narrow strip lengthwise down the center of each rectangle, leaving about 1/2-inch border on short sides.  Fold one long side of each rectangle over the filling; fold over the second long side of each rectangle, enclosing filling completely and overlapping first side slightly.  Seal seam of each loaf.  Seal short ends.  Arrange loaves, seam side down, on prepared sheet.  Using a small sharp knife, cut crosswise slits at one-inch intervals through the top of the dough.  

Bake the loaves until they are golden brown, about 25 minutes.  Run a metal spatula under the loaves to loosen. Transfer the loaves to a wire rack to cool.  Cool 15 minutes.  Serve warm or at room temperature.