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Ingredients
- 1 1/2 lb. round sourdough bread loaf
- 1/3 c. margarine, divided
- 2/3 c. chopped red or green pepper
- 1/3 c. chopped celery
- 1/3 c. chopped onion
- 1 lb. Velveeta, cubed
- 1 (10 oz.) pkg. frozen, chopped spinach, cooked, drained and squeezed
- 1/4 tsp. dried rosemary leaves, crushed
Method
- Cut slice from top of bread.
- Remove center, leaving 1-inch shell. Cut removed bread into bite size pieces; save.
- Brush sides of shell with 3 tablespoons melted margarine. Place on cookie sheet, along with saved bread.
- Bake at 350° for 20 minutes.
