Friday, June 14, 2013

Cheesy Spinach Pull Apart Bread

Cheesy Spinach Pull Apart Bread

If ever there was a time that I was in a "frenzy" as my husband calls it, that is what I am in now.

I am frantically prepping the yard and the house for my son's graduation party next weekend. I'm trying to delegate duties but I'm so OCD that I have to oversee them all or I just can't cope. It's one of my many character flaws.

My poor guys have been neglected as far as it dinners go. There's been some ramen, a few things thrown on the grill, quite a few nights of sandwich supper and absolutely no sweets being made.

My list making obsession is totally out of control with this party. I have a 3 page Excel spreadsheet to keep track of everything that needs to be done, the guest list, the groceries. I'm a nut case, but making lists is what keeps me sane when I'm planning something like this.

This weekend is the final prep of the yard and house and shopping for all the non-perishables. Last weekend was totally crazy with my oldest graduating and all the rain we've been having here. I did manage to make this Cheesy Spinach Pull Apart Bread and man am I glad I did.

This was soooooooo good. We dipped it in mariana. Delicious!

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Cheesy Spinach Pull Apart Bread
recipe from Taste of Home
1 package (8 ounces) cream cheese, softened
2 garlic cloves, minced
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 cup Mayonnaise
2 tubes (one 6 ounces, one 12 ounces) refrigerated buttermilk biscuits * see notes
Marinara sauce for dipping

Preheat oven to 350°. In a small bowl, beat cream cheese & garlic until blended. Stir in spinach, cheeses and mayonnaise.

Separate biscuit dough. Cut each biscuit in half and then flatten each half out with your fingers. Place a tablespoon of the spinach mixture in the middle of the dough, pinching to seal, forming a ball.

Layer the dough balls in a greased 10-in. fluted tube pan. Bake 30 to 40 minutes or until golden brown. Cool in pan 10 minutes before inverting onto a serving plate. Serve warm with marinara sauce if desired. Yield: 15 servings.

Notes:

The original recipe called for slicing these in half horizontally. There was no way! I tried cutting a few that way and it was just to time consuming. I but each biscuit in half and then flattened it with my fingers. Much easier!

This made way too much filling for the amount of biscuits used in this recipe. I saved the remaining filling,topped a crusty loaf of Italian bread with it and baked it until it was crispy and golden brown.

I couldn't find a 6 ounce can of biscuits only a 12 ounce so I used one whole can and half of the other.

The original recipe had a 40 to 50 minute bake time. I'm glad I checked at the 35 minute mark or they would have been burned! So check on these at about the 30 minutes mark to be safe.
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