Nutrition per serving may change if servings are adjusted.
4 teaspoons extra-virgin olive oil, divided
1 pound whole-wheat pizza dough
1 (16 ounce) bag frozen chopped spinach, thawed and squeezed dry
1 (14 ounce) can artichoke hearts, drained and chopped
8 ounces reduced-fat cream cheese, at room temperature, cut into cubes
1 cup sour cream, at room temperature
½ cup shredded mozzarella cheese
½ cup grated Parmesan cheese
½ teaspoon garlic powder
¼ teaspoon crushed red pepper
¼ teaspoon salt
¼ teaspoon ground pepper
All-purpose flour for dusting
Preheat oven to 375°F. Brush a 12-inch cast-iron skillet with 2 teaspoons oil. Let dough stand at room temperature while you prepare the spinach dip.
Combine spinach, artichoke hearts, cream cheese, sour cream, mozzarella, Parmesan, garlic powder, crushed red pepper, salt and pepper in a medium bowl.
Divide the dough into 24 equal pieces. On a lightly floured surface, roll each piece into a ball. Arrange the balls around the perimeter of the prepared pan. Pile the spinach dip mixture in the center. Brush the remaining 2 teaspoons oil over the rolls.
Bake until the rolls are well browned and the dip is hot, 35 to 40 minutes.
To make ahead: Prepare spinach-artichoke dip (Step 2) up to 2 days ahead and refrigerate.
112 calories;7 g fat(3 g sat); 1 g fiber; 10 g carbohydrates; 4 g protein; 30 mcg folate; 16 mg cholesterol; 1 g sugars; 0 g added sugars; 2,392 IU vitamin A; 2 mg vitamin C; 76 mg calcium; 1 mg iron; 189 mg sodium; 100 mg potassium