# Ingredient List:
→ Bread Dough
01 - 4 cups all-purpose flour
02 - 1 packet (2 1/4 tsp) instant dry yeast
03 - 1 teaspoon granulated sugar
04 - 1 teaspoon salt
05 - 1 cup warm water
06 - 2 tablespoons olive oil
07 - 1 large egg (for egg wash)
→ Spinach Dip
08 - 7 oz frozen chopped spinach, thawed and squeezed dry
09 - 7 oz cream cheese, softened
10 - 3.5 oz sour cream
11 - 2 oz grated Parmesan cheese
12 - 3.5 oz shredded mozzarella cheese
13 - 2 garlic cloves, minced
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
16 - 1/2 teaspoon onion powder
17 - 1/4 teaspoon ground nutmeg (optional)
→ Decoration (optional)
18 - Cherry tomatoes or olives (for eyes and nose)
# Directions:
01 - In a large bowl, combine flour, yeast, sugar, and salt. Add warm water and olive oil, mixing until a dough forms. Knead on a floured surface for 8–10 minutes until smooth. Place dough in a greased bowl, cover, and let rise in a warm place for 45–60 minutes until doubled in size.
02 - In a mixing bowl, combine cream cheese, sour cream, Parmesan, mozzarella, minced garlic, salt, black pepper, onion powder, and nutmeg. Stir in the chopped spinach until well blended. Set aside.
03 - Preheat the oven to 350°F. Line a large baking sheet with parchment paper. Punch down the risen dough and divide into two portions: one for the ring and one for the antlers. Roll the larger portion into a thick rope and form a ring about 9 inches in diameter. Place on the baking sheet. Shape the second portion into branched antlers and attach securely to the ring. Cut a slit along the top of the ring without cutting through and fill gently with the spinach dip.
04 - Brush the dough with beaten egg to achieve a golden finish. Bake for 25–30 minutes until bread is golden and cooked through and the filling bubbles.
05 - Add cherry tomatoes or olives to form eyes and nose, completing the reindeer appearance.
06 - Serve immediately while warm. Guests can pull apart the bread and dip as desired.
