This creamed spinach topped bread has more versatility, serve as a bread, appetizer, or perfect with soup to complete the meal.
2 (10-ounce) packages frozen chopped spinach 1 teaspoon minced garlic 2 tablespoons all-purpose flour 1 (12-ounce) can evaporated skimmed milk 1/4 teaspoon hot sauce Salt and pepper to taste 1 loaf French bread, sliced in half lengthwise 1 1/2 cups shredded skim mozzarella cheese
Prepare the spinach according to package directions; drain well.
In a small non-stick saucepan coated with non-stick cooking spray, saute the garlic and stir in the spinach and flour.
Gradually stir in the milk, hot sauce, and salt and pepper.
Cook over medium heat until thickened and bubbly. Spread the spinach mixture on each cut half of the French bread.
Makes 16 slices
To Prepare and Eat Now: Preheat the oven to 350 degrees F. Sprinkle breads with mozzarella cheese. Place bread halves on a non-stick baking sheet and bake for 10 minutes or until the cheese is melted and the bread is crispy.
To Freeze: After spreading spinach on bread, let cool to room temperature, wrap each half separately, label and freeze.. Recommended freezing time: up to 2 months. To Prepare After Freezing: Defrost. Preheat oven to 350 degrees F. and place each bread half on a baking sheet. Bake for 7 minutes, sprinkle with cheese and return to oven and continue baking until the cheese is melted. If baking directly from the freezer, add extra cooking time.