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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. MORE+ LESS-

Bree Hester
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

Hide Images
  • 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

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.

Nutrition Information

No nutrition information available for this recipe

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