Hormel Foods Recipes

Ingredients

• 1 (32-ounce) package frozen bread dough (2 loaves), thawed
• 1 (10-ounce) package frozen chopped spinach, thawed
• 1 (12-ounce) jar quartered artichoke hearts
• 1 (12-ounce) jar marinated red pepper strips
• 1 (6-ounce) can pitted sliced ripe olives
• 1 pound fresh baby bella mushrooms, sliced
• 1 (12-ounce) can SPAM® Hickory Smoked, thinly sliced
• 4 ounces thinly sliced Asiago cheese
• 5 ounces thinly sliced Provolone cheese
• 1/3 cup Greek vinaigrette salad dressing

Directions

1. Heat oven to 350ºF.
2. On lightly floured surface, roll half of 1 loaf bread into 10-inch circle; cover.
3. Press remaining 1 1/2 loaves bread together. On lightly floured surface, roll dough into 12-inch circle. Fit dough into 9-inch springform pan, allowing edge to overhang.
4. Drain spinach, artichokes, pepper strips and olives. Press spinach and pepper strips between layers of paper towels to dry.
5. Microwave mushrooms on HIGH (100%) 1 minute. Stir; microwave on HIGH 1 minute longer. Drain; pat dry on paper towels.
6. Layer 1/3 each of SPAM® Hickory Smoked (about 5 slices), mushrooms, olives and Asiago cheese in pan; lightly brush each layer with dressing. Layer with remaining SPAM® and spinach; brush each layer with dressing. Layer with remaaining artichokes, pepper strips and Provolone cheese; brush layers with dressing.
7. Trim dough overhanging on springform pan to about 1 inch. Brush edge of dough with dressing. Top with remaining pastry round. Trim dough to edge of pan. Fold dough over inside springform pan, crimping as necessary; press to seal.
8. Bake sandwich on bottom oven rack 30 to 35 minutes. Remove from oven; cover with aluminum foil to prevent excessive browning, if necessary. Bake 15 to 20 minutes longer. Cool in pan on wire rack. Remove side of pan; cut into wedges.