adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Micro French onion cob loaves recipe
0 Likes
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Indulge in mini cob loaves made with pizza dough and filled with creamy spinach and cheese for a delicious and fun snack.
Ingredients:
  • 2 x 250g packet fresh pizza dough, at room temperature (see notes)
  • 9.20 gm olive oil, plus extra, to brush
  • 1/2 x 250g packet frozen spinach, thawed
  • 1 small brown onion, finely chopped
  • 125g cream cheese, at room temperature, chopped
  • 100g Light Sour Cream
  • 60ml (1/4 cup) pouring cream
  • 40g (1/3 cup) pre-grated 3 cheese blend
  • 20.00 ml salt-reduced French onion soup mix
  • 3 green shallots, thinly sliced
Instructions:
  • Preheat your oven to 240C (220C fan forced) and lightly grease two 12-hole 30ml (1.5 tbsp) mini muffin pans.
  • Take the pizza dough and shape it into 24 evenly sized portions, rolling each one into a ball. Put a ball into each section of the muffin pan, then generously brush the tops with extra oil. Bake for 8-10 minutes or until they turn a light golden color. Let them cool in the pans before serving.
  • Squeeze excess liquid from the spinach using your clean hands.
  • In a large frying pan over medium-high heat, sauté the onion and garlic in oil for about 5 minutes until the onion softens. Lower the heat to low and add the spinach, cream cheese, sour cream, pure cream, cheese blend, and soup mix. Stir until the mixture is smooth and well combined. Take off the heat, stir in two-thirds of the shallot, and season with pepper.
  • Prepare the cobs by slicing off the top about 1cm from the end and hollowing them out to create a 5mm-thick shell. Fill each cob with the spinach mixture, top with the removed piece, and bake at 180C/160C fan forced for 7-10 minutes until golden and the filling is warmed through.
  • Garnish with the rest of the shallots before serving.

Similar Recipes