Skillet Pull-Apart Bread with Spinach-Artichoke Dip
Preheat oven to 375 degrees F. Brush a 12-inch cast-iron skillet with 2 teaspoons oil. Let dough stand at room temperature while you prepare the spinach dip.Advertisement
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.
1 fat, 1/2 starch, 1/2 vegetable