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BG Diet
  • 1:00 Prep
  • 0:30 Cook
  • 6 Servings


  • 1 3/4 cups (255g) plain flour
  • 2 teaspoons (1 sachet/7g) dry yeast
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 20g butter, melted
  • 100g semi-dried tomatoes, finely chopped
  • 250g pkt frozen spinach, thawed
  • 250g cream cheese
  • 2/3 cup (160g) sour cream
  • 1/2 x 40g pkt French onion soup mix
  • 1/2 cup (40g) parmesan, finely grated


  • 24cm ovenproof frying pan


  • 1
    Make spinach dip: Place the spinach in a sieve over a bowl. Using the back of a spoon, press spinach to remove excess liquid. Discard the liquid. Place the spinach in a food processor with the cream cheese, sour cream and soup mix. Process until smooth. Season. Place in the fridge to chill until required.
  • 2
    Combine flour, yeast and salt in a large bowl. Make a well in the centre. Combine 3/4 cup (185ml) lukewarm water and oil in a jug. Add to flour mixture. Stir until a soft dough forms. Turn onto a lightly floured surface. Knead for 5 mins or until smooth and elastic. Divide into 12 portions. Roll each portion into a ball.
  • 3
    Grease a 24cm ovenproof frying pan. Grease the outside of a 14cm bowl. Place bowl in centre of pan. Place dough balls around edge of pan. Brush dough with melted butter. Cover with a tea towel. Stand in a warm place for 30 mins or until dough doubles in size.
  • 4
    Preheat oven to 220C. Combine the tomato, spinach dip and half the parmesan in a bowl. Remove bowl from centre of dough balls. Spoon dip mixture into centre of pan. Sprinkle dough with remaining parmesan. Bake for 30 mins or until bread sounds hollow when tapped. Set aside for 10 mins to stand.

Source: taste.com.au


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