Easy to grab, personal-sized bread bowls perfect for appetizers or sides at your next holiday party! With cheesy tangy filling and chewy, soft bread in every bite, you'll want a muffin for each hand!
Lightly spray 24 muffin cups. Place one Frozen Rhodes roll in each muffin cup and allow to thaw for 4 hours until no longer frozen, and has doubled in size.
Preheat your oven to 375 degrees F.
If using fresh spinach, saute it in a pan for 1-2 minutes until it's softened, wilted, and then allow to cool.
In a bowl, combine the cream cheese, mayo, parmesan cheese, garlic, artichoke, and spinach until well mixed.
Press the thawed and risen bread doughs down into each muffin cup, trying to get up the sides as best as you can.
Using a spoon, scoop out some of the spinach dip filling and place it into each muffin cup. About 1 rounded tablespoon each- more is fine, just divide it as best as you can.
Sprinkle some mozzarella cheese over the top.
Bake for 12-15 minutes until the cheese and edges look slightly browned.
Allow to cool at least 5 minutes before eating warm or cool completely and chill a few hours and serve cold.
Notes
I personally LOVE eating these muffins while they're still warm although these muffins also taste great cold or room temperature- yeah, they pretty much ALWAYS taste great.This homemade spinach dip is good for 3-5 days if stored properly in the fridge. That said, they're best enjoyed fresh!After these have cooled completely store them in an airtight container in the freezer for up to 2 months and then thaw before eating. Simply take a little muffin cup and place it in the microwave on a safe plate for about 30 seconds to a minute (depending on your microwave) and then enjoy. You could also warm them in a 350 degree F oven for about 5minutes.