Herbed Spinach And Artichoke Pull Apart Pretzel Bread Food

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SPINACH ARTICHOKE PULL-APART BREAD RECIPE BY TASTY



Spinach Artichoke Pull-Apart Bread Recipe by Tasty image

Here's what you need: puff pastry, cream cheese, artichoke heart, fresh spinach, sour cream, grated parmesan cheese, shredded mozzarella cheese, garlic powder, salt, pepper, red pepper flakes, egg

Provided by Merle O'Neal

Categories     Appetizers

Yield 6 servings

Number Of Ingredients 12

2 sheets puff pastry, thawed
8 oz cream cheese, softened
14 oz artichoke heart, 1 can, drained and chopped
¾ cup fresh spinach, cooked and drained of excess water, or frozen and thawed
¼ cup sour cream
½ cup grated parmesan cheese
½ cup shredded mozzarella cheese
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon pepper
½ teaspoon red pepper flakes
1 egg, beaten

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!

Nutrition Facts : Calories 769 calories, Carbohydrate 49 grams, Fat 57 grams, Fiber 4 grams, Protein 17 grams, Sugar 3 grams

CHEESY HERBED PULL-APARTS WITH SPINACH-ARTICHOKE DIP



Cheesy Herbed Pull-Aparts with Spinach-Artichoke Dip image

If ever there was a dish to make for a party, it's this all-in-one cheesy biscuit and dip skillet! Toasty herbed biscuits stuffed with gooey mozzarella made to be pulled apart and dunked in an indulgent spinach artichoke dip. Don't be surprised if a line forms as soon as you set this on the table!

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 1h

Yield 16

Number Of Ingredients 13

1 package (8 oz) cream cheese, softened
1/3 cup mayonnaise
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1 jar (6 oz) Progresso™ marinated artichoke hearts, drained and chopped
2 cloves garlic, finely chopped
1/2 teaspoon Italian seasoning
1 cup shredded mozzarella cheese (4 oz)
1/4 cup shredded Parmesan cheese
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Buttermilk Biscuits (8 Count)
4 oz block mozzarella cheese, cut into 16 cubes
2 tablespoons butter, melted
1 teaspoon Italian seasoning
2 tablespoons shredded Parmesan cheese

Steps:

  • Heat oven to 350°F. Spray 12-inch ovenproof skillet with cooking spray.
  • In large bowl, mix Dip ingredients until blended. Set aside.
  • Separate dough into 8 biscuits. Separate each biscuit into 2 rounds. Place 1 cube of cheese on center of each biscuit round. Fold edges up and over cheese, pinch firmly to seal; roll into a ball. Place around edge of skillet with pinched end facing down.
  • In small bowl, mix melted butter and 1 teaspoon Italian seasoning. Brush biscuits with butter mixture. Spoon dip mixture in center of skillet, spreading it to edge of biscuits.
  • Bake 25 minutes. Remove from oven; sprinkle 2 tablespoons Parmesan cheese over biscuits. Bake 3 to 5 minutes longer or until biscuits are golden brown and dip is heated through. Let stand 10 minutes before serving.

Nutrition Facts : Calories 250, Carbohydrate 16 g, Cholesterol 30 mg, Fat 3, Fiber 1 g, Protein 7 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 3 g, TransFat 0 g

HERBED BAKED SPINACH



Herbed Baked Spinach image

Parmesan cheese and garlic liven up this spinach dish, which goes well with met entrees and main-dish casseroles. Sometimes, I use broccoli as a spinach substitute. It's equally delicious.

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 6 servings.

Number Of Ingredients 11

1/2 cup chopped onion
2 tablespoons butter
1 garlic clove, minced
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1/2 cup heavy whipping cream
1/3 cup whole milk
5 tablespoons shredded Parmesan cheese, divided
1/4 cup dry bread crumbs
1/2 teaspoon salt
1/4 teaspoon dried marjoram
1/8 teaspoon pepper

Steps:

  • In a large skillet, saute onion in butter until onion is tender. Add garlic; cook 1 minute longer. Stir in the spinach, cream and milk. Remove from the heat; stir in 4 tablespoons cheese, bread crumbs, salt, marjoram and pepper. , Spoon into a greased 1-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 40-45 minutes or until cheese is lightly browned.

Nutrition Facts : Calories 163 calories, Fat 13g fat (8g saturated fat), Cholesterol 42mg cholesterol, Sodium 394mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.

HERBED SPINACH BAKE



Herbed Spinach Bake image

This is a special side dish my mother liked to serve at church dinners. She was recognized by family and friends as an outstanding cook. It's a pleasure to share her recipe with you. -Nancy Frank, Ariel, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 16 servings.

Number Of Ingredients 10

2 packages (10 ounces each) frozen chopped spinach
2 cups cooked rice
2 cups shredded cheddar cheese
4 large eggs, beaten
2/3 cup whole milk
1/4 cup butter, softened
1/4 cup chopped onion
2 teaspoons salt
1 teaspoon Worcestershire sauce
1 teaspoon ground thyme

Steps:

  • Cook spinach according to package directions; drain well, squeezing out excess liquid. Combine spinach with remaining ingredients in a large bowl. , Pour into a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 20 minutes. Uncover and bake 5 minutes more or until set. Cut into squares to serve.

Nutrition Facts : Calories 131 calories, Fat 9g fat (5g saturated fat), Cholesterol 77mg cholesterol, Sodium 447mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.

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