Ingredients
- 3 cup lightly packed baby spinach leaves
- 4 ounce part-skim mozzarella cheese (1 cup shredded)
- 6 ounce sun-dried tomato halves
- 8 ounce fresh basil leaves
- 1 ounce large ripe tomato
- 1 tablespoon cornmeal
- 1 tablespoon large egg white
Preparation
Baking Directions:
Preheat the oven to 450°F.
Finely chop the spinach and shred the mozzarella.
Finely chop sun-dried tomatoes and cut the basil into ribbons.
Slice the ripe tomato into thin half moons.
Sprinkle a work surface with the cornmeal.
Using your hands and/or a rolling pin, stretch the dough into a 10 x 16- inch rectangle.
Spray a baking sheet with cooking spray and transfer the dough to the baking sheet.
Spread the ricotta along the middle of the dough, leaving a 3-inch border on each long side and a 1/2-inch border on the top and the bottom.
Sprinkle the spinach and sun-dried tomatoes over the cheese.
Arrange the tomato slices on top, then top with the mozzarella and basil.
Whisk the egg white and brush it along each side of the dough.
Fold the two short sides of the dough over the filling then roll the whole thing up lengthwise like a jelly roll.
Press with your fingers to seal the top and bottom firmly.
Position the roll so it is seam side down (diagonally if needed to fit).
Bake until the crust has browned and the cheese has melted and bubbles slightly from the slits, 14 to 15 minutes.
Using a serrated knife, slice into 8 pieces and serve.
