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Spinach and Artichoke Stuffed Bread

spinach and artichoke stuffed bread Side Dish
Spinach and Artichoke Stuffed Bread
  • Prep 10 min
  • Total 0 min
  • Ingredients 11
  • Servings 6

This savory veggie-loaded dish packs every slice with over-the-top cheesiness.

Created March 21, 2012

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) 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

Steps

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  • 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.

  • 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.

No nutrition information available for this recipe

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