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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. ...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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