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Spinach Dip - Stuffed Garlic Rolls

Spinach Dip - Stuffed Garlic Rolls


Ingredients

1/2 cup/125 mL butter, melted

1 tbsp/15 mL Watkins Garlic Powder

2/3 cup/160 mL grated Parmesan cheese

1 box (9 oz/255g) Green Giant™ Steamers™

4 oz/113 g (half of 8 oz/227 g package) cream cheese, softened

1 tbsp/15 mL Worcestershire sauce

1 can Pillsbury™ refrigerated crusty French loaf

Directions

Heat oven to 350° F/180° C. Spray 12 regular-size muffin cups with Crisco® Original No-Stick Cooking Spray. Spoon 1 tsp/5 mL of the melted butter into each muffin cup. Sprinkle 1/8 tsp/0.5 mL of the garlic powder and 1 tsp/5 mL of the Parmesan cheese into each muffin cup.

Microwave frozen spinach as directed on box 3 to 4 minutes to thaw. Drain well; squeeze dry with paper towels. In small bowl, mix spinach, cream cheese, 1 tsp/5 mL of the garlic powder, 1/3 cup/80 mL of the Parmesan cheese and the Worcestershire sauce until blended. Shape mixture into 12 (1-1/2-inch/3.8-cm) balls.

Remove dough from can; cut into 12 equal slices. Press each to form 3-inch/7.5-cm round. Place 1 spinach ball in center of each dough round. Carefully wrap dough around ball; pinch edges to seal completely. Place seam side down in muffin cups. Bake 17 to 25 minutes or until golden brown. Cool in pan 2 minutes. Loosen with tip of knife. Remove from pan; place on serving plater. Brush each roll with remaining melted butter; sprinkle with remaining garlic powder and Parmesan cheese. Serve warm.

Makes 12 appetizers.

 


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