Spinach And Artichoke Skillet Biscuit Bombs Recipes

CHEESY HERBED PULL-APARTS WITH SPINACH-ARTICHOKE DIP

Steps:

• Heat oven to 350°F. Spray 12-inch ovenproof skillet with cooking spray.
• In 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 on center of each biscuit round. Fold edges up and over cheese, pinch firmly to seal; roll into a ball. Place around edge of skillet with pinched end facing down.
• In small bowl, mix melted butter and 1 teaspoon Italian seasoning. Brush biscuits with butter mixture. Spoon dip mixture in center of skillet, spreading it to edge of biscuits.
• Bake 25 minutes. Remove from 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.

SPINACH & ARTICHOKE BOMB

Steps:

• Preheat oven to 350° and line a small cooking sheet with parchment paper. In a large bowl, combine cream cheese, artichoke hearts, spinach, mozzarella, parmesan, garlic and red pepper flakes. Season with salt and pepper and stir to combine. Form into one large ball.
• Roll crescent dough out on prepared baking sheet and place cheese ball in center. Wrap dough around cheese ball and seal. Flip over so that the clean side is up.
• Combine melted butter with parsley and garlic powder. Brush all over ball and bake until golden, about 25 minutes. Serve.

SPINACH AND ARTICHOKE SKILLET BISCUIT BOMBS

Steps:

• Preheat oven to 350 degrees. Lightly spray a 10" cast iron pan with non-stick cooking spray.
• Open the packaged biscuits and gently separate. Using your finger tips, carefully press the biscuits into a flat circle - stretch the dough gently to about 5 inches in diameter.
• Place a heaping tablespoon of the dip into the center of the biscuit and fold over the dough. Pinch the dough together and form into a ball. Place each ball around the perimeter of your cast iron pan.
• Once all ten biscuits have been stuffed and placed in the pan, pile the center of the frying pan with the remaining dip.
• In a small bowl, whisk together the olive oil, garlic, and parsley. Use a pastry brush to liberally brush the tops of each ball.
• Bake for 15-20 minutes, or until the balls are deep, golden brown.