Cheese Stuffed Bread with Spinach and Sun Dried Tomato makes a great vegetarian lunch - Easy to make and ready in 20 mins!

Cheese Stuffed Bread with Spinach and Sun Dried Tomato

Cheese Stuffed Bread with Spinach and Sun Dried Tomato makes a great vegetarian lunch - Easy to make and ready in 20 mins!
Course Lunch
Cuisine British
Keyword Any Time Of the year, dinner party, Quick and Easy
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 breads
Author Nicky Corbishley

Ingredients

  • 6 par-baked bread rolls
  • 100 g mature cheddar, grated
  • 100 g mozzarella, grated
  • 2 tbsp double/heavy cream
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 8 sundried tomatoes chopped into small pieces
  • 40 g baby spinach, roughly torn
  • 3 sprigs fresh parsley finely chopped

Instructions

  • Preheat the oven to 200C/400F
  • Take the part baked rolls out of the packaging and place on a chopping board. Using a sharp knife, carefully cut out an oblong hole from the top of the rolls. Scoop out the bread, ensuring you don’t pierce the bottom of the rolls. Place the rolls on a baking tray.
  • Use a grater to grate approx 2 tbsp of breadcrumbs from the pieces you chopped out. Discard the rest of the scooped out bread (or grate all of it, and freeze the leftover breadcrumbs).
  • In a bowl, mix together the cheddar, mozzarella, cream, salt, pepper, sun dried tomatoes and spinach.
  • Spoon this mixture into the bread. Sprinkle on the reserved breadcrumbs.
  • Place in the oven and bake for 10 minutes, until the top is golden brown.
  • Take out of the oven and serve sprinkled with parsley.

Notes

Nutritional Information is per roll.

Nutritional Information

Calories: 262kcal | Carbohydrates: 24g | Protein: 12g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 565mg | Potassium: 206mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1000IU | Vitamin C: 2.9mg | Calcium: 256mg | Iron: 1.8mg
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