Name: Spinach Artichoke Pull-Apart Bread
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 8 oz. cream cheese, softened -; 1/2 c. finely chopped artichoke hearts -; 1/2 c. finely chopped spinach -; 1 c. shredded mozzarella, divided -; 1/2 c. freshly grated Parmesan -; 1 garlic clove, minced -; 1/2 tsp. red pepper flakes -; Kosher salt -; Freshly ground black pepper -; 1 tube refrigerated biscuit dough (such as Pillsbury) -; 1 tsp. parsley, for garnish -; Nonstick cooking spray, for pan -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Spinach Artichoke Pull-Apart Bread

1. 8 oz. cream cheese, softened -

2. 1/2 c. finely chopped artichoke hearts -

3. 1/2 c. finely chopped spinach -

4. 1 c. shredded mozzarella, divided -

5. 1/2 c. freshly grated Parmesan -

6. 1 garlic clove, minced -

7. 1/2 tsp. red pepper flakes -

8. Kosher salt -

9. Freshly ground black pepper -

10. 1 tube refrigerated biscuit dough (such as Pillsbury) -

11. 1 tsp. parsley, for garnish -

12. Nonstick cooking spray, for pan -

How to cook deliciously - Spinach Artichoke Pull-Apart Bread

1. Stage

Preheat oven to 350° and grease a 9"-x-5" loaf pan. In a large bowl, combine cream cheese, artichoke hearts, spinach, 1/2 cup mozzarella, parmesan, garlic and red pepper flakes. Season with salt and pepper and stir to combine.

2. Stage

Cut each biscuit in half horizontally. Spread about 2 tbsp dip mixture onto one side of each biscuit half. Stack biscuits so there is a layer of dip between each biscuit, leaving the ends bare.

3. Stage

Place your biscuit stack into prepared loaf pan. Cover with aluminum foil and bake 45 minutes. Remove from oven and remove foil. Brush with butter and sprinkle with remaining mozzarella and bake 15 minutes more, until biscuits are golden and cheese is melty.

4. Stage

Let cool slightly, then remove from pan. Garnish with parsley and serve.