
My Italian hubby loved this bread his grandfather used to make. While he never did write the recipe down, this is what I came up with from his description of the dish.
1 can Refrigerated French Bread Dough
1 Pkg. Fresh Baby Spinach, washed & patted dry
2 T Garlic, minced or put through a garlic press
1 stick Butter
¼ c. Olive Oil
Salt & Pepper to taste
1/2 tsp. Ground Nutmeg
Preheat oven to 375 degrees.
Unroll dough a flatten somewhat.
Combine spinach & garlic in a mixing bowl.
Add salt & pepper to taste.
Drizzle with olive oil & sprinkle with nutmeg.
Stir to blend.
Place spinach mixture on one half of dough.
Be careful NOT to get oil on the edges of the dough.
Separate butter into tablespoons & place on top of spinach.
Fold over the extra dough and press with fork to seal closed.
Slice two 1/2” slits it top of dough to vent.
Bake 28 minutes or until golden brown.
Let stand 5 minutes.
Cut into 1 1/2” wide strips and serve
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