Description
1 can (16 oz) refrigerated biscuit dough, cut into quarters
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
4 oz cream cheese, softened
½ cup cooked spinach, chopped and squeezed dry
½ cup canned artichoke hearts, chopped
2 cloves garlic, minced
3 tbsp unsalted butter, melted
1 tsp dried Italian seasoning
½ tsp garlic powder
½ tsp red pepper flakes (optional)
Directions:
Preheat your oven to 375°F (190°C) and grease a bundt pan or round baking dish.
In a bowl, mix cream cheese, mozzarella, Parmesan, spinach, artichoke hearts, minced garlic, Italian seasoning, and red pepper flakes until well combined.
Flatten each biscuit dough piece and place a spoonful of the cheese mixture in the center. Fold the dough over the filling and pinch to seal.
Repeat with all dough pieces and place them in the greased baking dish.
Drizzle melted butter over the dough balls and sprinkle with garlic powder.
Bake for 30-35 minutes or until golden brown and cooked through.
Let cool slightly before serving. Enjoy warm!
Prep Time: 15 minutes Cooking Time: 30 minutes Total Time: 45 minutes Kcal: 280 per serving Servings: 8 servings
Step-by-Step Guide
Follow these detailed instructions for perfect pull-apart bread every time.
- Prep Filling: In a medium bowl, thoroughly combine the softened cream cheese, mozzarella, Parmesan, chopped spinach, chopped artichoke hearts, minced garlic, Italian seasoning, and red pepper flakes. Ensure the spinach is very well-drained to prevent a soggy filling.
- Prepare Dough: Separate the refrigerated biscuit dough. Using a sharp knife or kitchen shears, cut each biscuit into quarters. Lightly flatten each piece with your fingers to create a small disc.
- Assemble Balls: Place a heaping teaspoon of the cheese mixture onto the center of each dough disc. Carefully fold the dough around the filling, pinching the seams tightly to seal completely. Roll gently in your hands to form a smooth ball.
- Arrange in Pan: Generously grease a bundt pan or a 9-inch round cake pan. Place the filled dough balls evenly in the pan, arranging them in a single layer. They should be touching.
- Add Topping & Bake: Drizzle the melted butter evenly over all the dough balls. Sprinkle the garlic powder uniformly over the top. Bake in the preheated 375°F (190°C) oven for 30-35 minutes, until deeply golden brown.
- Cool and Serve: Remove from the oven and let the bread cool in the pan for 10 minutes. This allows the cheese to set slightly. Carefully invert onto a serving plate if using a bundt pan, or serve directly from the baking dish.
Serving Suggestions
This versatile bread is perfect as an appetizer, side, or snack. Serve it warm alongside a bowl of marinara sauce, ranch dressing, or a creamy garlic aioli for dipping. For a complete meal, pair it with a light Italian salad or a bowl of tomato soup. It also makes an impressive addition to a party platter or game-day spread.
How-to Summary
Mix a creamy filling of cheeses, spinach, artichoke, and garlic. Encase spoonfuls in quartered biscuit dough, seal into balls, and arrange in a greased pan. Drizzle with melted butter, sprinkle with garlic powder, and bake at 375°F for 30-35 minutes until golden. Cool briefly before pulling apart to serve.
Frequently Asked Questions
Can I use fresh spinach instead of cooked? Yes, but you must wilt and thoroughly drain it. Sauté about 3 cups of fresh spinach until wilted, then squeeze out all excess liquid in a clean kitchen towel before chopping and adding to the filling.
Can I make this ahead of time? You can assemble the bread up to a day ahead. Cover the unbaked pan tightly with plastic wrap and refrigerate. Before baking, let it sit at room temperature for 20-30 minutes, then bake as directed, adding a few extra minutes if needed.
What can I use instead of a bundt pan? A 9×13-inch baking dish, a cast-iron skillet, or a standard round cake pan all work perfectly. The key is to arrange the dough balls so they are touching.
How do I store and reheat leftovers? Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes or in the air fryer for 3-5 minutes to restore crispness.
Can I freeze this bread? Yes, after baking and cooling, wrap the whole loaf or individual portions tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven until warm throughout.
Common Mistakes to Avoid
- Not Draining Spinach Enough: Excess moisture is the enemy of crisp dough. Squeeze cooked spinach in a towel until no water is released.
- Overfilling the Dough Balls: Using too much filling will cause it to leak out during baking. Stick to a heaping teaspoon per piece.
- Inadequate Sealing: Failing to pinch the dough seams tightly will result in filling spillage. Ensure each ball is completely sealed.
- Underseasoning the Filling: The biscuit dough is plain, so season the cheese mixture generously. Taste it before assembling and adjust salt or garlic to your preference.
Conclusion
This Spinach Artichoke Pull-Apart Bread is the ultimate crowd-pleaser, combining the beloved flavors of a classic dip with the fun, shareable format of warm bread. With a simple step-by-step process and easy-to-find ingredients, it delivers maximum flavor with minimal effort. By following the tips and avoiding common pitfalls, you can create a golden, cheesy, and irresistible centerpiece for any gathering. Enjoy the delicious results!
