We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.

Spinach and Artichoke Stuffed Bread How-To

Whether served as an appetizer or main dish, these satisfying slices will become a family favorite.

  • Save
  • Pinterest
  • Facebook
  • Email

Bree Hester

Spinach-Artichoke Mini Bites have quickly become a top meal choice at my house. We try to eat vegetarian a few times a week, and these are a great meal for those evenings when we want to have a meat-free dinner that is still hearty and filling. I serve the bites alongside a simple salad or light soup, and everyone is happy. They also make a terrific appetizer. Spinach and artichokes are an excellent pairing, but this recipe is so versatile that you could use whatever filling you like.

The beauty of this recipe is that it looks impressive, but it's actually quick to fix. In fact, it takes longer to defrost the spinach than it does to assemble and bake the bread!

Roll out a Pillsbury® pizza crust onto a parchment paper-lined baking sheet. Spread the herb and garlic cheese on top.

Scatter spinach, artichokes, green onions and lemon zest over the crust.

Sprinkle with mozzarella and Parmesan cheeses. Add freshly ground pepper and a pinch of salt.

Using the parchment to help you, roll up the crust. Pinch the seam to seal. Make sure the bread is seam side down on the baking sheet.

Brush lightly with olive oil. Bake for 20 to 25 minutes or until lightly golden brown. Let cool for a few minutes before slicing.

Comments + Recipe Twists