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" Sometimes we need dinner to be a project around here. We tend to fill our mornings with music classes and storytime, but often afternoons are free. Yesterday I thawed the last 1-lb ball of dough and let it rise on the counter so my son and I could make some stuffed bread. I contemplated lots of different fillings: spinach and feta, Italian meats and cheeses with roasted peppers, caramelized onions and bacon. But ultimately laziness took over and I used what we had: spinach, onions and two kinds of cheeses. This was my first stuffed-bread attempt, and I think I might do it a little differently next time. I&amp;#039;d like more bread, with a thick swirl of filling. What I ended up with was more like a calzone.  First we saut\u00A9ed some diced onions, then added salt, pepper and spinach (I&amp;#039;m kind of afraid to admit that I used canned spinach; I much prefer frozen, but I&amp;#039;m not the only one doing the shopping around here). Even though I drained it, there was a lot of water in the spinach, so I tried to cook it out, then squeezed it dry. My son and I rolled out the dough into a rectangle, then we shredded provelone and Parmesan over the top. The spinach mixture comes next, then it&amp;#039;s time to roll it up. I rolled it from a long side, but now I&amp;#039;m wondering what would&amp;#039;ve happened if I&amp;#039;d rolled it from a short side, to make a shorter, fatter roll. Brushed it with oil, then cooked it in a 425 degree oven for 25 minutes (the instructions I had said 350 degrees for 25 to 30 minutes, so that may be a better plan; I have a bad habit of reading directions once and then diving in).  I think a second rise would&amp;#039;ve made for a more bready result. Maybe next time. We had chicken-noodle soup with our bread, but here are some other ideas:  10-Minute Tuscan Tomato Soup Grandma&amp;#039;s Old-Fashioned Chicken-Noodle Soup Easy-Cleanup Chicken Parmesan What kinds of projects do you do in the kitchen? \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a43845/spinach-stuffed-bread-5969/>