Spinach Souffle in French Bread Cups

I've been on a Pillsbury Dough kick lately. . . this was the first time I used their refrigerated french bread dough and I was pleasantly surprised! 

  

I found this recipe on Picky Palate and adapted it just a bit.  Recipe below

These little bites puffed up and were just as delicious the 2nd and 3rd day re-heated in the toaster oven.  They are great all by themselves and super delish with spicy marinara!

Ingredients:

*I doubled the recipe for a large batch during the Superbowl*

• 13.3 oz roll of refrigerated french bread loaf
• 2 Tablespoons extra virgin olive oil
• 2 Cups baby spinach, coarsely chopped (I used 1 package frozen spinach thawed and drained)
• 1 clove fresh garlic, minced
• 3 oz softened cream cheese (light version works just as well)
• 1/2 Cup light sour cream
• 2 Tablespoons fresh shredded parmesan cheese
• 1/8 teaspoon Ancho Chile Pepper
• 1/8 teaspoon Garlic Salt
• 1/8 teaspoon Sea Salt
• 1/8 teaspoon freshly ground black pepper
• 1/3 Cup shredded mozzarella cheese



 Directions:

1.  Preheat oven to 350 degrees F.  Spray 10 (for 1 batch) muffin cups with non stick cooking spray.  Unroll package of french bread loaf and slice into 10 equal size slices, about 1 inch thick.  Press each slice into about a 3 inch round, I did this by pressing in between my hands.  Press into the bottom and up sides of the muffin cup.  Set aside.

2.  Heat oil in medium skillet over medium heat.  Cook and stir spinach until wilted, about 3 minutes then add garlic, cook and stir for another minute then turn heat off.

3.  Place cream cheese, sour cream, cooked spinach and garlic, Parmesan Cheese, Ancho Chili Powder, garlic salt, salt and pepper into a medium bowl.  Mix until well combined.  With a medium cookie scoop, scoop dip into each of the centers of bread bowls.  Top evenly with shredded cheese and bake for 15-17 minutes until just turning brown on edges.  Remove and let cool for 3-5 minutes before removing from oven.

Happy Cooking and Happy Styling!