Please enter the email you’re using for this account.
Dairy
Medium
2 Hours
Diets 
3 cups flour
2 teaspoons Gefen Instant Dry Yeast
1/2 teaspoon sugar
1 and 1/2 teaspoons salt
1 and 1/2 tablespoons Bartenura Olive Oil
1 cup water
1/2 cup Gefen Marinara Sauce
1 and 1/2 cups shredded cheese
2 cups frozen spinach, defrosted and drained of ALL liquid (really squeeze the spinach out)
1 cup ricotta cheese
1 egg
1/4 cup Bartenura Olive Oil
1/4 teaspoon oregano
1/2 teaspoon parsley
1/2 teaspoon Za’atar spice
1/4 teaspoon salt
Preheat oven to 350 degrees Fahrenheit. Grease a baking sheet.
In a large bowl combine the flour, yeast, sugar, and salt. Add olive oil and water and knead well for five minutes, until mixture forms a ball that is slightly sticky to touch. Cover dough and let rise for 45 minutes.
Sprinkle a clean countertop with flour and place the dough on it. Using a rolling pin, roll the dough into a 12- x 8-inch rectangle. Take a fork and make fork pricks throughout the dough to prevent the dough from rising too much during baking.
Spread one of the fillings over dough (recipes follow) and roll up jelly-roll style, starting with one of the longer sides of the rectangle. Make sure seam is placed on the bottom of the pan, to ensure the roll stays closed.
Place rolled up dough in freezer for 30 minutes, so the dough will slightly harden and be easier to slice. Using a sharp knife, slice each roll into approximately 15 slices and place on prepared baking sheet.
Bake pizza or garlic za’atar swirls for 25 minutes. Bake creamy spinach ricotta swirls for 30 minutes.
Yield: 15 swirls
Spread marinara sauce over dough and top with cheese. Continue with step 4 above.
In a medium bowl, combine spinach, ricotta, and egg and spread over dough. Continue with step 4 above.
In a small bowl, combine olive oil, spices, and garlic. Spread half of the mixture over dough. Roll up and brushing remaining mixture on top of swirls. Continue with step 4.
How Would You
Rate this recipe?
Please log in to rate
Not sure from the directions, do you make one or two rolls from this recipe?
It seems like one roll to me. The recipe is giving different cook times, based on the filling you choose.
Does it freeze well? ?
I would totally freeze these!
Hi we use these year round. Parev in winter and milky in summer. They are great for seuda shelishit on shabbos. Enjoy.