Ingredients with Measurements:
- 1 package of refrigerated pizza dough
- 1 cup of chopped spinach
- 1 cup of chopped artichoke hearts
- 1 cup of shredded mozzarella cheese
- 1/2 cup of grated parmesan cheese
- 1/4 cup of mayonnaise
- 1/4 cup of sour cream
- 1 tablespoon of minced garlic
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 egg, beaten
Special Equipment Needed:
- Rolling pin
- Baking sheet
- Parchment paper
- Pastry brush
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Roll out the pizza dough on a lightly floured surface into a rectangle shape.
3. In a mixing bowl, combine the chopped spinach, chopped artichoke hearts, shredded mozzarella cheese, grated parmesan cheese, mayonnaise, sour cream, minced garlic, salt, and black pepper. Mix well.
4. Spread the spinach and artichoke mixture evenly over the pizza dough.
5. Roll the pizza dough tightly, starting from the longer side of the rectangle.
6. Cut the rolled dough into 1-inch pieces.
7. Place the pieces on a baking sheet lined with parchment paper, leaving space between each piece.
8. Brush the beaten egg over the top of each piece.
9. Bake for 20-25 minutes or until golden brown.
10. Serve warm.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
Makes 12 pieces
Nutritional information:
Calories per serving: 190
Total fat: 11g
Saturated fat: 4g
Cholesterol: 35mg
Sodium: 480mg
Total carbohydrates: 15g
Dietary fiber: 1g
Total sugars: 1g
Protein: 8g
Substitutions for ingredients:
- You can use frozen spinach instead of fresh spinach.
- You can use canned artichoke hearts instead of fresh artichoke hearts.
- You can use any type of shredded cheese instead of mozzarella cheese.
- You can use any type of grated cheese instead of parmesan cheese.
- You can use Greek yogurt instead of sour cream.
Variations:
- You can add cooked bacon or sausage to the spinach and artichoke mixture.
- You can add chopped sun-dried tomatoes to the spinach and artichoke mixture.
- You can add chopped roasted red peppers to the spinach and artichoke mixture.
Tips and Tricks:
- Make sure to roll the pizza dough tightly to prevent the filling from spilling out.
- Use a sharp knife to cut the rolled dough into pieces.
- Brush the beaten egg over the top of each piece to give it a golden brown color.
Storage Instructions:
Store the leftover klobasnek in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the klobasnek in the oven at 350°F for 10-15 minutes or until heated through.
Presentation Ideas:
Serve the klobasnek on a platter with a side of marinara sauce for dipping.
Garnishes:
Garnish the klobasnek with chopped parsley or green onions.
Pairings:
Pair the klobasnek with a side salad or soup for a complete meal.
Suggested Side Dishes:
- Caesar salad
- Tomato soup
- Roasted vegetables
Troubleshooting Advice:
- If the filling spills out during baking, try rolling the dough tighter next time.
- If the klobasnek is not golden brown, brush more beaten egg over the top before baking.
Food Safety Advice:
- Make sure to wash your hands and all utensils before preparing the recipe.
- Cook the klobasnek to an internal temperature of 165°F to ensure it is safe to eat.
Food History:
Klobasnek is a traditional Czech pastry that is typically filled with sausage or cheese.
Flavor Profiles:
The spinach and artichoke klobasnek has a savory and cheesy flavor with a hint of garlic.
Serving Suggestions:
Serve the klobasnek as an appetizer or snack for a party or gathering.
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