Spinach Artichoke Pull Apart Bread Food

SPINACH ARTICHOKE PULL-APART BREAD

Steps:

• Thaw one loaf of Rhodes bread according to package directions until doubled in size.
• Mix cream cheese, mayonnaise, spinach, artichokes, garlic paste, salt, pepper, and 1/2 cup mozzarella cheese together
• As soon as the bread is doubled in size roll it into a rectangle 12" x 18".
• Spread cream cheese mixture over bread dough.
• Cut bread into 12-15 rectangles. Stack rectangles making sure the outside pieces have cream cheese side facing in. Set bread, cut side down, in the bread pan.
• Cover pull-apart bread with greased plastic wrap and cover. Let rise until doubled in size. It usually takes about 30 minutes.
• Preheat oven to 350 degrees.
• Bake bread for 30 minutes. Then sprinkle with remaining mozzarella cheese and parmesan cheese. Bake for 10 more minutes.
• Let the bread rest for 5 minutes. Remove from the bread pan and garnish with chopped parsley if desired.

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!

SPINACH & ARTICHOKE STUFFED ROLLED BREAD

Steps:

• In a large bowl, combine the artichoke hearts, spinach, provolone, Asiago, lemon zest, thyme, garlic, salt and ground pepper.
• Unroll the pizza dough onto on a baking sheet with the long edge facing you. Be careful not to stretch it too much.
• Pour the filling into the middle of the dough, shaping it into a thick log running lengthwise down the center of the dough.
• Fold one edge of the pizza dough over the filling, then fold the other half over to seal the filling inside the dough. Turn the stuffed bread over on the sheet pan so the seam is on the bottom. Brush with EVOO and sprinkle sesame seeds over the top.
• Bake the stuffed bread until evenly golden brown, 15-18 minutes. Cool slightly before slicing.