Baked Spinach, Tomato & Bacon Sliders
Prep: 20 minutes
Bake: 8 minutes • Serves: 12
6 slices thick-cut bacon
1 package (8 ounces) Neufchâtel cheese, softened
1 cup packed coarsely chopped baby spinach
1/3 cup sun-dried tomatoes in oil, drained and coarsely chopped
1/4 cup Dijon mustard
1 tablespoon pure maple syrup
1 package (12 ounces) Hawaiian sweet rolls, split
1 tablespoon olive oil
1 teaspoon poppy seeds
1.Preheat oven to 400°; spray 11 x 7-inch baking dish with cooking spray. Place bacon in single layer on rimmed baking pan; roast 20 minutes or until crisp. Transfer bacon to cutting board and cool slightly; coarsely chop.
2. In medium bowl, stir cheese, spinach and tomatoes. Makes about 1-1/2 cups.
3. In small bowl, whisk mustard and syrup. Makes about 5 tablespoons.
4. Place bottom halves of rolls, cut side up, in prepared dish; top with cheese mixture, bacon, mustard mixture and top halves of rolls, cut side down. Brush tops of rolls with oil; sprinkle with poppy seeds. Bake sliders 8 minutes or until tops are lightly browned. Makes 12 sliders.
Approximate nutritional values per serving (1 slider):
183 Calories, 9g Fat (4g Saturated), 33mg Cholesterol, 337mg Sodium,
19g Carbohydrates, 0g Fiber, 7g Sugars, 5g Added Sugars, 7g Protein
Dietitian’s Dish:
Make these sliders vegetarian-friendly by replacing the bacon with sautéed shiitake mushrooms that offer savory, umami-rich flavors along with essential nutrients.
