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Ro Tel Spinach Salmon Melt
Ro Tel Spinach Salmon Melt
by Heather from WV
Ro Tel gives ordinary spinach and salmon a zesty kick that awakens your tastebuds.
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Category

Appetizer/Snack

Prep Time

approx. 4hrs 30 min

Servings

approx. 24

Recipe Ingredients

2 loaves of frozen bread dough
flour

2 tablespoon butter
2 tablespoon flour
1 cup heavy cream
1/2 cup shredded cheddar cheese
salt

1 small can spinach
1 small can salmon
1 small can Ro Tel Mild Diced Tomatoes and Green Chilies

Directions

Preheat oven 450 degrees

Place frozen bread dough in a baking dish sprayed with Pam cooking spray. Spray Pam on a sheet of plastic wrap and cover the baking dish and allow to raise at room temperature. approx. 4 hrs. When dough has raised to double in size remove plastic wrap. Sprinkle your counter top with some flour to prevent the dough from sticking and roll out into a large circle about 1/4 inch thick. Cut out approx. 8 inch cirles and place in a muffin pan sprayed with Pam cooking spray and bake for about 5 minutes or until just lightly brown. Remove from heat.

Using a small sauce pan combine butter, flour, heavy cream, and cheese. Cook on low heat while stirring constantly. When the cheese has melted thoroughly, remove from heat, salt to taste, add 3-4 tablespoons of Ro Tel and set aside.

Take a small amount of spinach and fill the bottom of the baked bread in the muffin pan. Layer a small portion of the salmon on top of the spinach. Then top it off with approx. 1 tablespoon of the Ro Tel sauce.

Bake 5 minutes or until golden brown at 450 degrees

Let cool about 2 minutes and remove from muffin pan.