The Filling:
1/4 Package Spinach Thawed and drained well
1 Can Green Chili’s drained
1 12 oz can artichoke hearts drained and large chopped
1/2 Package Cream Cheese at room temp.
1/4 Cup Sour Cream
1 1/2 Cups Italian cheese blend
Place the spinach, green chili’s, and artichoke hearts in a food chopper or chop it by hand so it is all a uniform size. Mix it in with the cream cheese, cheese and sour cream. Set aside.

The Dough:
2 T Dry Yeast
1/2 Cup Warm Water
5 Cups Flour plus more as needed
1 1/2 Cup Water plus more as needed
1 egg
1/4 Cup Sugar
1 T Goya Adobo Seasoning with Cumin
1/2 T Lawrys Perfect Blend Seasoning
1/4 Cup Parmesan Cheese blend

Place the 2 T of yeast in the 1/2 cup water and let it start to activate. Place your flour, sugar, and Adobo seasoning in a bowl. Add in the yeast water mix, egg and slowly add the other water while mixing. Mix till dough is formed and it pulls away from the bowl. Let rise for 20 minutes in a warm spot.

After the dough has risen, place it on a floured work surface and roll it out. After it is rolled out to about 14 inches wide, smear the filling from above all over from edge to edge. Roll it up and then cut it down the center to expose all the filling and layers. Twist the two pieces up and place it in a Dutch Oven, sprinkle seasoning on top and Parmesan Cheese bake at 350 Degrees till the bread reaches 180 degrees inside.