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Spinach and Artichoke Bread Ring

Spinach and Artichoke Bread Ring

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24 Rhodes Frozen Dinner Rolls
1 package frozen spinach, thawed and excess water squeezed out
1 can artichoke hearts, chopped and drained 
1/2 cup parmesan cheese, freshly grated
1/2 cup mozzarella cheese, shredded 
8 oz cream cheese, softened
2 garlic cloves, minced
1/4 cup sour cream
1/4 cup mayo
1/2 tsp salt
1/2 fresh ground pepper
1 tsp basil
olive oil for brushing
*2 tablespoons parmesan cheese for garnish
Directions:
In (2) 12-14 greased round baking dishes add 10-12 frozen dinner rolls in each pan. Arrange on the outer edge of the baking pan, leaving enough room between each in order to rise. Brush each roll with olive oil, cover and let rise for 4-5 hours.
For the artichoke dip: Add all the ingredients in a bowl. Mix until everything is combined.
Preheat oven to 350 degrees F. Once the rolls have doubled in size, remove the saran wrap. Gently brush the rolls with olive oil and sprinkle with parmesan cheese. Add half of the mixture in the cavity of each baking pan. Bake for 18-20 minutes or until bread is golden brown.
Yields: {2} 12-inch baking dishes. You can half all the ingredients for only 10-12 rolls.

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