Ingredients
Units
Scale
For the Dip:
- 10 oz. frozen chopped spinach - thawed and drained
- 29 oz. can cannellini beans - drained
- 4 cloves of garlic
- Juice of 1 small lemon or 1/2 large lemon
- 1/4 cup olive oil
- 3/4 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. red pepper flakes
For the Wrap:
- 3 cups flour
- 3-4 tbs. olive oil
- 1/2 tsp. salt
- 1 tbs. baking powder
- 3/4 cup warm water
For the Filling:
- Shredded mozzarella
- Sliced provolone
- Sliced tomatoes
- Sliced salami
- Spinach and bean dip
Instructions
For the Dip:
- Combine all of the above in a food processor and process until smooth.
- Serve with Stonefire Naan Crisps, veggies, chips; or as a spread.
For the Wrap:
- Combine the dry ingredients in a bowl. Add the olive oil and slowly add the water while stirring.
- Form into a ball and place on a clean floured surface. Knead two or three times and form into a ball; cut into quarters and then eighths. Form into balls on a floured surface and roll out as thin as possible but still manageable.
- Heat a griddle and place on the griddle; when the flatbread bubbles slightly and is firm flip and finish cooking.
For the Filling:
- Place the flatbread on the griddle; on a low heat. Spread with the spinach and bean dip; top with the mozzarella, provolone, tomatoes salami; fold and eat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
