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Prepare hot roll mix following package directions. Prepare pan with Cake Release.
Press dough into pan for final rising time.
Bake, remove and cool following roll mix directions.
Cut shamrocks from white bread using cutter; toast on cookie sheet in 400ºF oven for 7 to 8 minutes or until edges are golden brown.
Hollow out shamrock bread loaf leaving a 1/2 in. rim of crust. Cut away void areas between petals and stem. Fill with spinach dip.
Position shamrock on serving tray with toasts.