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Spinach Artichoke Pull-Apart Bread

by Merle O'Neal

Ingredients

for 6 servings

  • 2 sheets puff pastry, thawed
  • 8 oz
    cream cheese, softened (225 g)
  • 14 oz
    artichoke heart, 1 can, drained and chopped (400 g)
  • ¾ cup
    fresh spinach, cooked and drained of excess water, or frozen and thawed (30 g)
  • ¼ cup
    sour cream (60 g)
  • ½ cup
    grated parmesan cheese (55 g)
  • ½ cup
    shredded mozzarella cheese (50 g)
  • 2 teaspoons
    garlic powder
  • 1 teaspoon
    salt
  • 1 teaspoon
    pepper
  • ½ teaspoon
    red pepper flakes
  • 1 egg, beaten

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Preparation

  1. In a large bowl, combine cream cheese, artichoke hearts, spinach, sour cream, parmesan, mozzarella, garlic powder, salt, pepper, and red pepper flakes.
  2. Preheat oven to 400ºF (200ºC).
  3. Place the two sheets of puff pastry on a parchment paper-lined baking tray. Using a dinner plate as a guide, cut out equal size circles from both sheets.
  4. Remove the top sheet.
  5. On the bottom sheet, spread spinach artichoke mixture and lay the other sheet of puff pastry on top.
  6. Take a glass and place it in the center of the circle. Using a knife, cut away from the edge of the glass to create 12 equally spaced strips.
  7. Take each strip and twist then brush with beaten egg.
  8. Bake at 400°F (200°C) for 30 minutes, or until golden.
  9. Enjoy!
 

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