Cheesy Herbed Pull-Apart Biscuits with Spinach-Artichoke Dip

Although Easter is over, I wanted to share with you an appetizer I made for that day. It was so tasty and a big hit. I set it out and fixed a plate for my in-laws. When I went in to get some for myself,  it was almost gone. It was a huge success. 

This is NOT an Easter dish but one you can make anytime. I actually made it that morning and then put it in the fridge and didn't bake it until the afternoon. 

I used a 12 inch cast iron skillet. If you don't have one, then any pan that can go in the oven.

I made the spinach/artichoke dip and set that aside. 

For the rolls, I used Pillsbury™ Grands!™ Flaky Layers refrigerated Buttermilk biscuits. Break the biscuits in half (now you have 16 biscuits) 

Cut the mozzarella cheese into cubes. Place a cube of cheese into the center of each biscuit and pull it around the cheese to form a ball. Place seam side down in the pan.

Repeat with all of the biscuits. Place the spinach/artichoke dip in the center.

Brush the biscuits with butter and some Italian Seasoning. 

If you are not going to bake immediately, wait and put the butter and seasoning on right before baking. 

Bake for 25 minutes and then sprinkle with parmesan cheese and bake another 5 minutes. Let cool for 10 minutes. (If you can)

Recipe                                                                                        Print

Cheesy Herbed Pull-Apart Biscuits with

 Spinach-Artichoke Dip

Ingredients

Dip:

• 1 package (8 oz) cream cheese, softened

• 1/2  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

• 1/4  cup shredded Parmesan cheese

• 1     cup shredded mozzarella cheese (4 oz)

 

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

Directions

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

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

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

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

• Bake for 25 minutes. Remove from the 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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