The original recipe is at The Picky Palate, while the recipe I'm going to share with you today is my modified version.
- Dough to fit a 12 count muffin pan or 1 roll of refrigerated french bread loaf, Pillsbury's Simply Perfect
- 2 tablespoons olive oil
- 2 cups chopped spinach
- 1 clove garlic, minced
- 4 ounces cream cheese, garden vegetable flavor
- 1/2 cup sour cream
- 2 tablespoons parmesan cheese
- 1/8 teaspoon garlic salt
- 1/8 table salt
- 1/8 black pepper
- 1/3 to 1/2 cup mozzarella cheese
- Flour for the refrigerated bread loaf
- Preheat oven to 350 degrees.
- Butter/grease/spray muffin pan.
- Remove bread from packaging and slice into 12 equal parts (flour the cutting board and knife). Press each slice flat, then press into each muffin space.
- Heat olive oil in skillet over medium high heat. Add spinach and cook until wilted, 3-5 minutes, stirring frequently. Stir in the garlic; cook about one more minute.
- In a medium bowl, mix together cream cheese, sour cream, cooked spinach, salts and pepper until well blended.
- Scoop mixture into the center of each bread bowl.
- Top with the mozzarella cheese.
- Bake 15-17 minutes until the cheese is melted and browning occurs at the edges.
- Remove from the oven and let cool about 3-5 minutes before removing from the muffin pan.
- Serve warm.
- Prepare the spinach in advance. Wash and dry the spinach the day before. I used fresh spinach for this recipe and it took me about an hour to chop up 2 cups. In my defense, I was watching TV while chopping! The second time I made this, I finely chopped the spinach, as my niece complained it was a little too stringy the first time.
- On using the Pillsbury bread loaf: The Picky Palate says to cut into 10 slices, but I had no problem cutting the loaf into 12 slices. First, I cut the loaf in half, then each half was halved again. I was then left with 4 parts, which I easily sliced into 3 equal parts to arrive at 12 slices.
- If you're not a fan of the garden vegetable cream cheese, then switch to regular cream cheese.
Thanks so much for stopping by.