Creamy Spinach Mini Cob Rolls

Using a serrated knife, cut tops off rolls. Pull away the soft bread from inside rolls, leaving a 1cm-thick shell. 

Place rolls, touching side-by-side, on an oven tray lined with baking paper.

Squeeze excess liquid out of spinach. Roughly chop. Combine spinach, soup mix and sour cream in a bowl. Mix well. Spoon evenly into rolls. Replace lids. Cover with foil.

Cook in a moderate oven (180C) for 20 minutes. Remove foil. Cook for a further 5 minutes, or until filling is hot and rolls are crisp. Serve.