Spinach and Artichoke Stuffed Bread

Blogger Bree Hester of Baked Bree makes a simple, savory stuffed bread that will become your go-to weeknight meatless meal.

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  • prep time 10 min
  • total time
  • ingredients 11
  • servings 6
 

Ingredients

1
can (11 oz) Pillsbury® refrigerated thin pizza crust
1
container (5.2 oz) Boursin cheese with garlic and herbs
1
box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
2
jars (6 oz each) Progresso® marinated artichoke hearts, drained, chopped
3
medium green onions, chopped (3 tablespoons)
Grated peel of 1 lemon
1/2
cup shredded mozzarella cheese (2 oz)
1/4
cup shredded Parmesan cheese (1 oz)
1/4
teaspoon salt
1/4
teaspoon freshly ground pepper
1
tablespoon olive oil

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LOCATION

Steps

  • 1 Heat oven to 400°F. Line cookie sheet with cooking parchment paper. Unroll dough on cookie sheet.
  • 2 Spread Boursin cheese evenly over dough. Top with spinach, artichoke hearts, onions, lemon peel, mozzarella cheese and Parmesan cheese. Sprinkle with salt and pepper.
  • 3 Roll up dough, using parchment paper to help roll; press seam to seal. Place bread seam side down on paper-lined cookie sheet. Brush with oil.
  • 4 Bake 20 to 25 minutes or until light golden brown. Cut into slices. Serve warm.
  • 1 Heat oven to 400°F. Line cookie sheet with cooking parchment paper. Unroll dough on cookie sheet.
  • 2 Spread Boursin cheese evenly over dough. Top with spinach, artichoke hearts, onions, lemon peel, mozzarella cheese and Parmesan cheese. Sprinkle with salt and pepper.
  • 3 Roll up dough, using parchment paper to help roll; press seam to seal. Place bread seam side down on paper-lined cookie sheet. Brush with oil.
  • 4 Bake 20 to 25 minutes or until light golden brown. Cut into slices. Serve warm.

EXPERT TIPS

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Expert Tips

Cut the bread into smaller slices and serve as an appetizer.

For the meat lovers in your family, add some crumbled cooked Italian sausage with the other ingredients.

Nutritional information

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