Spinach Artichoke Pull Apart Bread Recipe By Tasty

HERBED SPINACH AND ARTICHOKE PULL APART PRETZEL BREAD

Steps:

• 1. to make the dough. In the bowl of a stand mixer, combine the water, yeast, honey, 3 1/2 cups flour, salt, and butter. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. if the dough feels too sticky, add the remaining 1/2 cup of flour.2. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size.3. Meanwhile, make the filling. In a medium bowl, combine the mascarpone, fontina, parmesan, garlic, thyme, and a pinch of crushed red pepper and salt. Stir in the spinach and artichokes. 4. Line a 9x5 inch loaf pan with parchment paper. 5. When the dough has doubled in size, punch it down and turn out onto a floured surface. Roll the dough into a rectangle about 1/4 inch thick. Evenly spread the dough with the filling. Cut the rectangle into about 16 equal squares. Stack the squares into 4x4 stacks (see above photo) and then arrange the squares vertically in the prepared loaf pan. Cover the pan with a clean towel and let rise for 20-30 minutes, until puffy. Preheat the oven to 350 degrees F. 6. Brush the top of the bread with water and sprinkle with coarse salt. Transfer the bread to the oven and bake for 35-45 minutes or until the top is golden brown and the bread is cooked through. Remove from the oven and let sit 5 minutes. Carefully lift the dough out of the pan and transfer to a serving plate. Serve warm. Enjoy.

SPINACH ARTICHOKE PULL-APART BREAD-BOWL RECIPE BY TASTY

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!

SPINACH ARTICHOKE PULL-APART BREAD RECIPE BY TASTY

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!