This is the perfect appetizer for game day or any day! Rhodes Rolls are always our go-to frozen bread to use!
12 frozen Rhodes Rolls
10 oz frozen spinach, thawed and drained well
1 8 oz cream cheese block, room temperature
1 15 oz can artichoke hearts, drained and roughly chopped
1 1/2 cup Mozzarella cheese, shredded
1/2 cup parmesan cheese, freshly grated plus more for topping
3 cloves garlic, chopped finely
salt and pepper to taste
In a 13 x 9 baking dish brush with a little bit of olive oil to coat the bottom. Place your frozen rolls, leaving some space between each to give them room to rise. Brush each roll with a little more olive oil. Cover and let rise for 4-6 hours at room temperature.
Preheat oven to 350 degrees F.
Once the rolls have rose, bake for 15-20 minutes until top is slightly golden. Take your pairing knife and cut the top of the roll. You don’t want to slice all the way through. Just a little bit in order to make a “boat.” Remove the sliced piece of bread and either eat it while its warm or save for later!
In a large mixing bowl add your cream cheese, spinach, artichoke hearts, both cheeses, salt, pepper, and garlic. Mix until everything is combined.
Add a large scoop of the spinach and artichoke “boat.” Bake for an additional 10 minutes. Serve warm.