CHEESY HERBED PULL-APARTS WITH SPINACH-ARTICHOKE DIP
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
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
PULL-APART BREAD WITH PUMPKIN AND SPINACH
This stunning bread gets its branch-like form by taking a shaping cue from the classic French baguette bread, Pain d'Epi (a.k.a. wheat stalk bread). Use sharp scissors to cut the dough and gently move each piece to the side to keep the rolled filling as tight as possible.
Provided by Katherine Sacks
Categories Fall Bread Pumpkin Nutmeg Spinach Cheese Bake
Yield Serves 6-8
Number Of Ingredients 15
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.
SPINACH DIP PULL-APARTS
Even picky eaters who don't like to eat spinach will dig into these tasty little bites. - Kelly Williams, Forked River, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 1h20m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a small bowl, beat cream cheese, garlic and pepper until blended. Stir in spinach, cheeses and mayonnaise. , Separate biscuit dough. Using a serrated knife, cut each biscuit horizontally in half. Wrap each half around 1 tablespoon spinach mixture, pinching to seal and forming a ball., Layer in a greased 10-in. fluted tube pan. Bake 45 to 50 minutes or until golden brown. Cool in pan 10 minutes before inverting onto a serving plate. Serve warm with marinara sauce.
Nutrition Facts : Calories 182 calories, Fat 10g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 408mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein.
SPINACH ARTICHOKE PULL-APART BREAD
This creamy, warm, perfectly-portioned bread with a built-in version of spinach and artichoke dip is great for a crowds and always goes FAST.
Provided by Jess Smith via Inquiring Chef
Categories Appetizer
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Spray a sheet pan with nonstick cooking spray.
- Use a serrated knife to cut slits roughly 1 1/2-inch apart across the bread front top to bottom and left to right, stopping before you slice all the way through the bottom (see photo above). Place bread in the center of the sheet pan.
- Combine 3 Tbsp butter, 2 cloves of chopped garlic and parsley in a microwave-safe bowl. Heat until butter is completely melted, 1 to 2 minutes. Pour melted butter over the bread, moving the rows aside so that the butter gets down into the base of the bread.
- Heat the remaining 3 Tbsp of butter in a saucepan over medium-high heat. When melted, stir in spinach and remaining 2 cloves of garlic. Saute until garlic is fragrant and excess liquid has cooked off the spinach, 3 to 5 minutes. Stir in artichokes and continue to cook until warmed through.
- Remove the pan from heat and stir in mayonnaise, parmesan and mozzarella. Stuff filling into bread (this is easiest to do with your hands, but you can use a spoon if you're feeling classy).
- Cover bread loosely with a piece of foil and bake for 30 minutes. Remove foil and continue to bake bread until the top is crisp and golden brown, 5 to 10 minutes more.
- Serve immediately.
Nutrition Facts : Calories 211 kcal, Carbohydrate 4 g, Protein 7 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 40 mg, Sodium 468 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SPINACH ARTICHOKE PULL-APART BREAD
Spinach Artichoke Bread is everything you love about spinach artichoke dip in a warm pull apart bread! This recipe is so easy to make and even more fun to eat!
Provided by Amy
Categories Bread
Time 5h
Number Of Ingredients 11
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.
Nutrition Facts : Calories 285 kcal, Carbohydrate 3 g, Protein 11 g, Fat 25 g, SaturatedFat 12 g, Cholesterol 64 mg, Sodium 552 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
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