Baked Spinach Artichoke Dip In A Bread Ring
Created by Kchurchill5 on January 31, 2016
- Servings: 16
- Prep Time: 10m
- Cook Time: 25-30m
- Recipe #22719
Ingredients
- 1 pound frozen bread rolls (12 frozen yeast dinner rolls or balls or a 1 lb frozen bread loaf, see the note below)
- 2 pounds frozen bread dough (24 Rhodes frozen dinner rolls; or 2 1-lb loaves, partially thawed for 1/2 hour and each loaf cut into 12 even pieces)
- 2 to 3 tablespoons olive oil (1-1 1/2 to season the pan; and 1-1 1/2 to brush on the rolls)
- 3 tablespoons parmesan cheese, fine grated
- 1/2 teaspoon pepper
- FOR SPINACH ARTICHOKE DIP
- 8 ounces cream cheese (softened)
- 1/2 cup grated parmesan cheese
- 1/2 cup grated pecorino romano cheese (parmesan can be substituted)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup sour cream
- 3/4 cup frozen chopped spinach (thawed drained and squeezed dry)
- 1 can (15 ounce) artichoke hearts (in water, drained and chopped)
- 2 cloves garlic, minced
- 2 scallions, diced (white and green parts)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- Garnish
- Chopped chives
How to Make
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Step 1: Bread ... Now, I really don't like to bake; so, to make this easy ... frozen rolls/bread is the way to go. First, you want to use frozen yeast rolls or balls (which they are often called). You will need 1 lb or 12 rolls' however ... note they often come in a 2 lb bag. However, you can also use frozen bread loafs. They are usually 1 lb each; and, often come 2-3 to a package. They work equally as well.
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Step 2:
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Step 3: If using a loaf - simply thaw the loaf in the refrigerator until soft enough to cut into 12 pieces; then, form or roll into 12 balls. If using the rolls/balls; just thaw in the refrigerator according to package directions. Once thawed for either one ... season your skillet --- a 10" oven proof pan/skillet with olive oil (bottom and sides); then, add the 12 rolls/balls around the outside rim. Let the dough rise and double according to package directions. Once the dough has doubled; brush the top with a little olive oil; and finish with pepper and grated cheese.
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Step 4: Filling ... Add everything to a bowl and mix. Now, I used both parmesan and pecorino; but you don't have to use both, however, it is really good.
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Step 5: Bake ... Middle shelf, in a 350 degree oven, for 25-30 minutes. Mine took the full 30 minutes - the type of pan can vary the cooking time; so, just keep an eye on it. If the bread seems to get too brown, you can cover it with a piece of foil; but, it should be fine.
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Step 6: Serve and ENJOY! ... Don't forget to garnish with plenty of chopped chives. Then, serve with plenty of veggies - carrots, celery, cooked small potatoes, peppers, tomatoes, etc.; or a few mixed crackers as well. And, you already have those great soft rolls too!!! Just dig in and enjoy. FYI, great party party or game night food.
Nutritional Facts
- Serving Size: 1 (290.8 g)
- Calories 715.8
- Total Fat - 25.7 g
- Saturated Fat - 11.4 g
- Cholesterol - 50.8 mg
- Sodium - 1228.3 mg
- Total Carbohydrate - 94.3 g
- Dietary Fiber - 6.4 g
- Sugars - 9.8 g
- Protein - 27.1 g
- Calcium - 738.5 mg
- Iron - 7 mg
- Vitamin C - 1.6 mg
- Thiamin - 1 mg