Spinach Cheese Bread

My, my.  What a busy weekend this has been.  We've added a new puppy to our family.  She will be my daughter's dog.  She is a German Shepherd/Husky mix.  Do you know they call these "designer dogs" now?  Sounds so much better than "mutt."  She is 10 weeks old and is very sweet.  Our 3-year-old Eskie wants to eat her.  I've been working hard this weekend to make sure she didn't appear on my "Appetizers/Snacks" list.  This morning we had success.  I carried the puppy into the kitchen and our Eskie was relaxed and didn't go after her.  It takes the patience of Job sometimes.  I predict "total acceptance" will have occurred within one week. 

Yesterday, I made Spinach Cheese Bread.  This is an appetizer that I saw in a Bon Appetit magazine many many years ago.  This is a great snack; a great appetizer, and a great go-with for a main-course soup or salad.

1 10-ounce package frozen chopped spinach, thawed, squeezed dry
1 large egg, beaten to blend
2 tablespoons milk
1 tablespoon Dijon mustard
1 teaspoon garlic salt
1 cup grated mozzarella cheese
1 cup grated cheddar cheese
1/3 cup grated Parmesan cheese
1/4 cup fresh white breadcrumbs
1 11-ounce tube refrigerated Crusty French Bread dough

Preheat oven to 375 degrees. Butter a heavy large baking sheet.

Mix spinach, beaten egg, milk, mustard and garlic salt in medium bowl. Mix in mozzarella cheese, cheddar cheese, Parmesan cheese, and fresh white breadcrumbs.

Unroll dough on lightly-floured work surface. Roll out dough to a 13-inch square. Cut dough in half, forming two 13 x 6 1/2-inch rectangles.

Spoon half of filling in narrow strip lengthwise down center of each rectangle, leaving about 1/2-inch border on short sides. Fold 1 long side of each rectangle over filling; fold over second long side of each rectangle, enclosing filling completely and overlapping first side slightly. Seal seam of each loaf. Seal short ends. Arrange loaves, seam side down, on prepared sheet. Using a small sharp knife, cut crosswise slits at one-inch intervals through the top of the dough.

Bake loaves until golden brown, about 25 minutes. Run a metal spatula under loaves to loosen. Transfer loaves to rack. Cool 15 minutes. Serve warm or at room temperature.