Best Chicken And Spinach Pull Apart Bread Recipe By Tasty Recipes

Spinach Artichoke Pull-Apart Bread Recipe by Tasty image

Provided by Merle O'Neal

Yield 6 servings

Number Of Ingredients 12

2 sheets puff pastry, thawed
8 oz cream cheese, softened
14 oz artichoke heart, 1 can, drained and chopped
¾ cup fresh spinach, cooked and drained of excess water, or frozen and thawed
¼ cup sour cream
½ cup grated parmesan cheese
½ cup shredded mozzarella cheese
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon pepper
½ teaspoon red pepper flakes
1 egg, beaten

Steps:

In a large bowl, combine cream cheese, artichoke hearts, spinach, sour cream, parmesan, mozzarella, garlic powder, salt, pepper, and red pepper flakes.
Preheat oven to 400ºF (200ºC).
Place the two sheets of puff pastry on a parchment paper-lined baking tray. Using a dinner plate as a guide, cut out equal size circles from both sheets.
Remove the top sheet.
On the bottom sheet, spread spinach artichoke mixture and lay the other sheet of puff pastry on top.
Take a glass and place it in the center of the circle. Using a knife, cut away from the edge of the glass to create 12 equally spaced strips.
Take each strip and twist then brush with beaten egg.
Bake at 400°F (200°C) for 30 minutes, or until golden.
Enjoy!

Nutrition Facts : Calories 769 calories, Carbohydrate 49 grams, Fat 57 grams, Fiber 4 grams, Protein 17 grams, Sugar 3 grams

Spinach Artichoke Pull-apart Bread-bowl Recipe by Tasty image

Provided by Kiano Moju

Categories Appetizers

Yield 6 servings

Number Of Ingredients 12

2 tablespoons olive oil
2 cloves garlic, minced
½ teaspoon red pepper flakes
¾ cup frozen chopped spinach, thawed and drained
14 oz artichoke heart, 1 can
8 oz cream cheese, softened
¾ cup sour cream
1 cup shredded mozzarella cheese, divided
1 cup grated parmesan cheese
salt, to taste
black pepper, to taste
1 sourdough bread boule

Steps:

In a saucepan set over medium heat, add 1 tablespoon of olive oil, garlic and red pepper flakes, stirring until fragrant, about 30 seconds.
Stir in the spinach and artichokes.
Mix in the cream cheese, sour cream, ½ of the mozzarella and Parmesan. Stir until combined and cheese has melted.
Season with salt and pepper. Remove from heat and set aside.
Preheat oven to 375°F (190°C).
Remove the top of the sourdough boule. Cut around the inside of the bread, being careful not to cut through the sides, and scoop out the center of the boule.
Cut the scooped out bread into cubes, and place on a baking sheet lined with parchment paper.
Vertically slice into the edges of the bread bowl, cutting all the way through the bottom, leaving 1 inch (2 cm) of space between each. Place onto a baking sheet next to the cubed bread.
Spoon the spinach artichoke mixture into the sliced and hollowed bread bowl. Sprinkle the remaining mozzarella along the edges of the top of the filled bread bowl.
Drizzle the cubed bread pieces with the remaining tablespoon of of olive oil. Place the sliced top back onto the bowl.
Bake for 15-20 minutes.
Enjoy!