Toast Pillsbury® French loaf to create the perfect partner for a winning bubbly, triple-cheese clam dip.
Bake-Off® Contest 45, 2012
Christine Field
Shillington, Pennsylvania
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2
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cans Pillsbury™ refrigerated crusty French loaf
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1
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can (18.5 oz) Progresso™ Light New England clam chowder soup
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1
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package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
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1
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can (10.5 oz) Progresso™ white clam sauce
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1
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cup shredded mozzarella cheese (4 oz)
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1/2
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cup grated Parmesan cheese
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1 1/2
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cups Progresso™ panko bread crumbs
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1
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cup butter, melted
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1/4
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teaspoon parsley flakes
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1
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tablespoon garlic powder
Steps
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1
Heat oven to 350°F. Spray 1 1/2-quart shallow oven-proof serving dish or 9 1/2-inch glass deep-dish pie plate with Crisco® Original No-Stick Cooking Spray.
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2
Spray 2 large cookie sheets with Crisco® Original No-Stick Cooking Spray. With serrated knife, cut both loaves of dough in half lengthwise. Place 2 pieces of dough, cut sides down, on each cookie sheet; cut 4 or 5 (1/2-inch-deep) slashes diagonally on top of each loaf.
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3
Bake 17 to 20 minutes or until golden brown. Cool on cooling rack.
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4
Meanwhile, in food processor bowl, place soup. Cover; process until almost smooth. Add cream cheese; cover and process until well blended. Pour into large bowl; stir in clam sauce, mozzarella cheese, Parmesan cheese and 1 cup of the bread crumbs until well mixed. Pour mixture into serving dish.
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5
In small bowl, stir 2 tablespoons of the butter, remaining 1/2 cup bread crumbs and parsley flakes until well mixed. Sprinkle crumb mixture evenly over clam soup mixture.
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6
Bake 35 to 40 minutes or until bubbly and light golden brown around edges. Cool 30 minutes on cooling rack.
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7
Meanwhile, in small bowl, stir remaining butter and garlic powder until well mixed. With serrated knife, cut each loaf into 1/4-inch slices; place on cookie sheets. Brush each slice with garlic-butter mixture (reserve remaining garlic-butter mixture).
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8
Bake slices 5 to 8 minutes or until golden brown. Remove from oven; turn slices. Brush with remaining garlic-butter mixture. Bake 5 to 8 minutes or until golden brown and crisp. Cool 5 minutes. Serve bread with warm clam dip. Store any remaining clam dip in refrigerator.
-
1
Heat oven to 350°F. Spray 1 1/2-quart shallow oven-proof serving dish or 9 1/2-inch glass deep-dish pie plate with Crisco® Original No-Stick Cooking Spray.
-
2
Spray 2 large cookie sheets with Crisco® Original No-Stick Cooking Spray. With serrated knife, cut both loaves of dough in half lengthwise. Place 2 pieces of dough, cut sides down, on each cookie sheet; cut 4 or 5 (1/2-inch-deep) slashes diagonally on top of each loaf.
-
3
Bake 17 to 20 minutes or until golden brown. Cool on cooling rack.
-
4
Meanwhile, in food processor bowl, place soup. Cover; process until almost smooth. Add cream cheese; cover and process until well blended. Pour into large bowl; stir in clam sauce, mozzarella cheese, Parmesan cheese and 1 cup of the bread crumbs until well mixed. Pour mixture into serving dish.
-
5
In small bowl, stir 2 tablespoons of the butter, remaining 1/2 cup bread crumbs and parsley flakes until well mixed. Sprinkle crumb mixture evenly over clam soup mixture.
-
6
Bake 35 to 40 minutes or until bubbly and light golden brown around edges. Cool 30 minutes on cooling rack.
-
7
Meanwhile, in small bowl, stir remaining butter and garlic powder until well mixed. With serrated knife, cut each loaf into 1/4-inch slices; place on cookie sheets. Brush each slice with garlic-butter mixture (reserve remaining garlic-butter mixture).
-
8
Bake slices 5 to 8 minutes or until golden brown. Remove from oven; turn slices. Brush with remaining garlic-butter mixture. Bake 5 to 8 minutes or until golden brown and crisp. Cool 5 minutes. Serve bread with warm clam dip. Store any remaining clam dip in refrigerator.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 180
- Calories from Fat
- 100
% Daily Value
- Total Fat
- 11g
- 17%
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- Saturated Fat
- 6g
- 30%
- Trans Fat
- 0g
- Cholesterol
- 25mg
- 9%
- Sodium
- 400mg
- 16%
- Total Carbohydrate
- 16g
- 5%
-
- Dietary Fiber
- 0g
- 0%
- Sugars
- 2g
- Protein
- 5g
- Vitamin A
- 6%
- 6%
- Vitamin C
- 0%
- 0%
- Calcium
- 8%
- 8%
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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