PAMPERED CHEF MONTEREY SPINACH MELTS
This is from Pampered Chef using the Cheese Knife (which I love to use). It's not needed to make this recipe.
Provided by Smilyn
Categories Spinach
Time 27m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Combine all ingredients except bread and cheese in bowl.
- Spread spinach mixture onto bread rounds.
- Place on a large round baking stone.
- Slice 20 slices of cheese.
- Plcae on top of spinach mixture.
- Bake 10 - 12 minutes or until cheese is melted.
- Serve immediately.
Nutrition Facts : Calories 46.1, Fat 3.5, SaturatedFat 1.7, Cholesterol 7.4, Sodium 65.9, Carbohydrate 1.9, Fiber 0.5, Sugar 0.5, Protein 2.1
MONTEREY SPINACH MELTS
This sounds like the best spinach dip on toast! I am ready for it right now! This recipe was in the Recipes from the Heart Cookbook from The Pampered Chef. Totally, a great appetizer, any time of the year!
Provided by Sharon Colyer
Categories Cheese Appetizers
Time 40m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 375°F. Cut cheese into 20 thin slices; cover, and set aside.
- 2. In a large bowl, combine next 4 ingredients; mix, until well blended. Stir in, next 3 items.
- 3. Spread rounded tablespoonful of spinach mixture, onto each bread slice. Place on baking sheet; top with cheese.
- 4. Bake 10-12 minutes, or until cheese is melted and bread is crisp. Serve warm. Makes 20
MONTEREY SPINACH MELTS
Steps:
- Oven to 375. Combine all except bread and Jack cheese in a bowl. Spread onto bread rounds. Take 20 slices of Jack cheese and place on top of rounds. Bake 10-12 minutes till melted.
GREEK SPINACH MELTS
These are great little appetizers, taste alot like spanakopita but less work. I use my Pampered Chef Scalloped Bread tube but this could be served on slice baguette as well.
Provided by shemarie00
Categories Spreads
Time 1h25m
Yield 15 bread rounds, 5 serving(s)
Number Of Ingredients 10
Steps:
- BREAD.
- Preheat oven to 375°F
- Spray Pampered Chef Scalloped Bread tube lightly with oil. Cap bottom of bread tube, fill with dough and place cap on top.
- Bake upright for 50 - 60 minutes. Cool 10 minutes. Remove bread from tube and cool completely.
- Slice 1/4 " thick using serrated bread knife.
- TOPPING.
- Chop onion, spinach and tomato and combine in mixing bowl.
- Add remaining ingredients and mix well.
- Place bread on baking stone and drop spinach mixture onto bread and bake for 10 - 12 minutes until heated through.
- Serve immediately.
Nutrition Facts : Calories 158.8, Fat 11.9, SaturatedFat 5.8, Cholesterol 29.5, Sodium 513.2, Carbohydrate 8.6, Fiber 1.9, Sugar 3.1, Protein 6.2
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