Spinach Artichoke Stuffed Rolled Bread
Elevate your appetizer game with this savory Spinach Artichoke Stuffed Rolled Bread, a perfect fusion of creamy, cheesy goodness wrapped in golden, flaky dough. Featuring a delicious blend of wilted fresh spinach, tangy artichoke hearts, and a trio of cream cheese, mozzarella, and Parmesan, this dish takes the classic spinach-artichoke dip to a whole new level. Rolled up in soft pizza dough and baked to perfection, each slice is packed with irresistible flavor and a beautiful swirl of stuffing. Ready in just 40 minutes, this crowd-pleasing recipe is ideal as a party snack, an indulgent appetizer, or a cozy family treat. Serve warm, slice into shareable portions, and watch this spinach-artichoke bread delight disappear in no time! Perfect for keywords like "spinach artichoke bread," "stuffed bread recipes," and "easy appetizer ideas."
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Recipe Information
Ingredients
- 2 cups fresh spinach
- 1 cup artichoke hearts (canned, drained, and chopped)
- 4 ounces cream cheese, softened
- 1 cup shredded mozzarella cheese
- 0.25 cup grated Parmesan cheese
- 2 teaspoons minced garlic
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 package refrigerated pizza dough
- 1 tablespoon olive oil
- 1 unit egg, beaten
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Heat a skillet over medium heat and add the olive oil. Sauté the minced garlic for 1 minute until fragrant.
Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and allow the spinach to cool slightly.
In a mixing bowl, combine the cream cheese, chopped artichoke hearts, mozzarella cheese, Parmesan cheese, and wilted spinach. Stir well to create a smooth mixture. Season with salt and black pepper.
Roll out the refrigerated pizza dough on a lightly floured surface into a large rectangle, approximately 12x15 inches.
Spread the spinach-artichoke mixture evenly over the surface of the dough, leaving a 1-inch border around the edges.
Starting from the longer side, tightly roll the dough into a log. Pinch the seam and the ends to seal the roll.
Transfer the rolled dough onto the prepared baking sheet, seam-side down. Brush the surface with the beaten egg to create a golden crust.
Bake in the preheated oven for 20-25 minutes or until the bread is golden brown and cooked through.
Remove from the oven and allow the bread to cool for 5 minutes. Slice into 1-inch thick pieces and serve warm.
Nutrition Facts
Calories |
2341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.0 g | 132% | |
| Saturated Fat | 48.0 g | 240% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 411 mg | 137% | |
| Sodium | 5890 mg | 256% | |
| Total Carbohydrate | 273.3 g | 99% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 11.0 g | ||
| Protein | 95.6 g | 191% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1414 mg | 109% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1064 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
