| 1 (16-ounce) package hot roll mix |
| 1 pound ground beef |
| ½ medium onion, chopped |
| 1 clove garlic, minced |
| 1 teaspoon oregano |
| ½ teaspoon basil |
| ½ cup water |
| 1 (6-ounce) can tomato paste |
| 1 (10-ounce) package frozen chopped spinach, thawed |
| 1 cup ricotta cheese |
| salt |
| freshly ground black pepper |
| 1 cup shredded mozzarella cheese |
| 1 egg, beaten |
Prepare hot roll mix according to package directions.
While dough is rising, brown ground beef and onion drain fat. Add seasonings, water, and tomato paste.
Squeeze excess moisture from spinach and combine with ricotta cheese. Salt and pepper to taste.
After fillings are prepared divide dough into 3 portions and roll each into 9 inch circle. Fit 1 portion into a buttered 9 inch springform pan. Spread meat almost to edges of dough. Sprinkle mozzarella cheese on top of meat. Add next layer of dough and allow to rise 10 minutes.
Spread with spinach mixture. Place remaining dough on top and cover with a damp cloth. Set pan in warm place and allow to rise about 40 minutes.
When doubled in size, score top with sharp knife into 8 pie shaped wedges. Brush tops with egg. Bake on lower oven rack at 350°F for 40-50 minutes or till crust is golden brown. Let set 15 minutes before slicing.
Makes 8 servings.
