Chicken And Spinach Pull Apart Bread Recipe By Tasty Food

CHICKEN AND SPINACH PULL-APART BREAD RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Sift together the flour, sugar, baking powder, and salt in another large mixing bowl. Cut unsalted butter into small chunks and add to bowl or use a cheese grater to grate butter into smaller pieces.
• Use a fork to incorporate the butter into the flour mixture until it forms a crumbly texture. Add milk and stir the dough until it is thick and pulls away from the sides of the bowl.
• Transfer dough to a lightly floured, flat surface. Pat the dough down to about 1-inch (2 cm) in thickness, fold in half, and pat down once more to 1-inch (2 cm) in thickness. Cover with a towel and let rest for 30 minutes.
• While dough rests, combine chicken, cream cheese, spinach, mozzarella cheese, garlic powder, pepper, and salt in a large mixing bowl.
• Lightly flour a rolling pin and roll out dough out to about ½-centimeter (¼ inch) thickness. Use the lip of a cup to cut out 45 circles.
• Remove chicken spinach dip from the refrigerator and fill each dough circle with 1 tablespoon of dip. Fold each circle in half and press down the edges to seal the dip inside the dough. Fold the left side and right side of each half circle towards each other like a fortune cookie.
• Place the stuffed dough in an 11-inch (28 cm) nonstick or greased tart pan. Make an outer circle and work your way in, creating 4 circles total. Brush with egg wash.
• Bake for 25 minutes, or until golden brown.
• Enjoy!

SPINACH ARTICHOKE PULL-APART BREAD-BOWL RECIPE BY TASTY

Steps:

• In a saucepan set over medium heat, add 1 tablespoon of olive oil, garlic and red pepper flakes, stirring until fragrant, about 30 seconds.
• Stir in the spinach and artichokes.
• Mix in the cream cheese, sour cream, ½ of the mozzarella and Parmesan. Stir until combined and cheese has melted.
• Season with salt and pepper. Remove from heat and set aside.
• Preheat oven to 375°F (190°C).
• Remove the top of the sourdough boule. Cut around the inside of the bread, being careful not to cut through the sides, and scoop out the center of the boule.
• Cut the scooped out bread into cubes, and place on a baking sheet lined with parchment paper.
• Vertically slice into the edges of the bread bowl, cutting all the way through the bottom, leaving 1 inch (2 cm) of space between each. Place onto a baking sheet next to the cubed bread.
• Spoon the spinach artichoke mixture into the sliced and hollowed bread bowl. Sprinkle the remaining mozzarella along the edges of the top of the filled bread bowl.
• Drizzle the cubed bread pieces with the remaining tablespoon of of olive oil. Place the sliced top back onto the bowl.
• Bake for 15-20 minutes.
• Enjoy!

SPINACH ARTICHOKE PULL-APART BREAD RECIPE BY TASTY

Steps:

• In a large bowl, combine cream cheese, artichoke hearts, spinach, sour cream, parmesan, mozzarella, garlic powder, salt, pepper, and red pepper flakes.
• Preheat oven to 400ºF (200ºC).
• Place the two sheets of puff pastry on a parchment paper-lined baking tray. Using a dinner plate as a guide, cut out equal size circles from both sheets.
• Remove the top sheet.
• On the bottom sheet, spread spinach artichoke mixture and lay the other sheet of puff pastry on top.
• Take a glass and place it in the center of the circle. Using a knife, cut away from the edge of the glass to create 12 equally spaced strips.
• Take each strip and twist then brush with beaten egg.
• Bake at 400°F (200°C) for 30 minutes, or until golden.
• Enjoy!

PULL-APART BREAD WITH PUMPKIN AND SPINACH

Steps:

• Mix flour, pumpkin, milk, sugar, yeast, nutmeg, 2 Tbsp. butter, and 1 tsp. kosher salt in a large bowl or the bowl of a stand mixer fitted with the dough hook until dough comes together. Knead with your hands or dough hook until dough is soft and smooth, about 10 minutes. Form into a ball.
• Lightly grease a large clean bowl with oil; transfer dough to bowl. Cover tightly with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
• Meanwhile, purée cheese, spinach, pepper, garlic powder, 5 Tbsp. butter, and remaining 1/4 tsp. kosher salt in a food processor until smooth. Add egg and pulse to combine.
• Arrange racks in upper and lower thirds of oven; preheat to 375°F. Divide dough into 2 equal pieces. Roll each piece to a 14x8" oval.
• Transfer 1 oval to a parchment-lined baking sheet. Spread half of spinach mixture in a thin layer over. Starting at long side, tightly roll dough around filling into a long tube (like a cinnamon roll).
• Arrange tube diagonally on sheet. Starting 1" from end closest to you, use sharp kitchen shears to make a deep incision at a 45-degree angle away from you, cutting almost to the bottom without cutting through. Carefully shift small cut piece to the left, keeping the bottom connected. Make another 45-degree incision 1" from first. Carefully shift piece to the right. Continue cutting and shifting to alternate sides for a total of 12-14 pieces. Repeat rolling, filling, and cutting with second piece of dough on another parchment-lined rimmed baking sheet.
• Brush dough with 2 Tbsp. butter; sprinkle edges with sea salt. Bake, rotating sheets halfway through, until golden brown, 25-30 minutes.
• Brush bread with remaining 1 Tbsp. butter and let cool slightly before serving.
• Do Ahead
• Dough and filling can be made 1 day ahead; cover and chill. Bring to room temperature before rolling and filling.