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Spinach and Artichoke Stuffed Bread

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.
By Bree Hester
Created March 21, 2012

Ingredients

  • 1 can (11 oz) refrigerated Pillsbury™ Thin Crust 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

  • 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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