Cheesy Herbed Pull-Aparts with Spinach-Artichoke Dip

 


Ingredients

Dip

  • 1
    package (8 oz) cream cheese, softened
  • 1/3
    cup mayonnaise
  • 1
    box (9 oz) frozen chopped spinach, thawed, squeezed to drain
  • 1
    jar (6 oz) Progresso™ marinated artichoke hearts, drained and chopped
  • 2
    cloves garlic, finely chopped
  • 1/2
    teaspoon Italian seasoning
  • 1
    cup shredded mozzarella cheese (4 oz)
  • 1/4
    cup shredded Parmesan cheese

Biscuits

  • 1
    can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Buttermilk biscuits
  • 4
    oz block mozzarella cheese, cut into 16 cubes
  • 2
    tablespoons butter, melted
  • 1
    teaspoon Italian seasoning
  • 2
    tablespoons shredded Parmesan cheese

  • Steps

1 Heat oven to 350°F. Spray 12-inch ovenproof skillet with cooking spray.

    2 In large bowl, mix Dip ingredients until blended. Set aside.

      3 Separate dough into 8 biscuits. Separate each biscuit into 2 rounds. Place 1 cube of cheese on center of each biscuit round. Fold edges up and over cheese, pinch firmly to seal; roll into a ball. Place around edge of skillet with pinched end facing down.

        4 In small bowl, mix melted butter and 1 teaspoon Italian seasoning. Brush biscuits with butter mixture. Spoon dip mixture in center of skillet, spreading it to edge of biscuits.

        5 Bake 25 minutes. Remove from oven; sprinkle 2 tablespoons Parmesan cheese over biscuits. Bake 3 to 5 minutes longer or until biscuits are golden brown and dip is heated through. Let stand 10 minutes before serving.

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