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Cheddar, Onion & Bacon Tart
Pepper Jack Stuffed Burgers
Mascarpone Lemon Icebox Parfaits
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Chicken Caprese Stuffed Spaghetti Squash
Tomato & Tortellini Soup
Mini Pecan Lemon Berry Tarts
Sheet Pan Eggs with Pecan ‘Sausage’
Spare Ribs with Coffee Cocoa Dry Rub
Pineapple Pork Kebabs
Lemon Poppy Seed Dressing
Spinach Braid


1 loaf Rhodes™ Bread Dough or 12 Rhodes™ Dinner Rolls, thawed
8 oz. cream cheese, softened
3 c. chopped fresh spinach
1/2 t. basil
1/2 t. rosemary
1 egg
1/2 c. Parmesan cheese
2 c. chopped ham
1 c. sliced fresh mushrooms
1/2 c. chopped onion
1 clove garlic, chopped
2 T. butter
1/2 t. salt
1/8 t. pepper
1 egg white, beaten
Parmesan cheese


Spray board or countertop with non-stick cooking spray. Roll loaf or combined dinner rolls into a 12x16-inch rectangle. With a clean ruler, gently mark a 4-inch strip lengthwise down the center. Then mark dough into 1 1/2-inch strips horizontally.

In a large bowl, mix cream cheese, spinach, basil, rosemary, egg, Parmesan cheese and ham. Spread mixture down center of dough. Sauté mushrooms, onion, garlic, butter, salt and pepper. Spread on top of ham mixture.

Make cuts on marked lines from edge to within 1-inch of filling.

Begin braid by folding top and bottom rows toward filling.

Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under. Lift braid with both hands and place on a large sprayed baking sheet.

Brush with beaten egg white and sprinkle with Parmesan cheese. Bake at 350°F 35-45 minutes.

This farm news was published in the March 22, 2006 issue of Farm World.