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.

  • 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
  • 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.
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