Recipe(tried): Spinach-Artichoke Bread New Orleans Style

Here's a recipe for a great bread that is wonderful served warm or room temp.

Spinach-Artichoke Bread

2 loaves of frozen bread dough, thawed

2 pounds of baby spinach, steamed and well drained and chopped
2 pkg (8 oz. each) philly cream cheese
1/2 cup grated romano or parmesan cheese
2 cloves finely minced garlic
1/4 cup olive oil
1 to 2 cans quartered artichoke hearts, drained and chopped

Roll out dough into as large a rectangle as you can(do each one separately). Lightly drizzle with a tablespoon of olive oil each. Combine all remaining ingredients. Divide evenly over both rectangles. Roll up starting at the widest side of the rectangle and place seam side down on a Parchment paper lined sheetpan. Brush with a little more olive oil and sprinkle with sesame seeds if desired.

Cover loosely with a cloth and allow to rise for at least an hour. Bake according to package directions. Yields two loaves.

Allow to cool a bit before slicing into 2-inch slices.