SPINACH ARTICHOKE PULL APART BREAD PILLSBURY RECIPES

Steps:

• Heat oven to 350°F. Spray 8-inch round cake pan with cooking spray.
• Remove dough from can; let stand 5 minutes. Shape into ring, firmly pinching together ends and top and bottom center of dough to shape and form a solid round; place in pan. Bake 26 to 30 minutes or until golden brown. Cool completely on cooling rack, about 1 1/2 hours.
• Meanwhile, microwave spinach as directed on box. Squeeze out liquid, and drain thoroughly; set aside to cool.
• In medium bowl, mix sour cream, dip mix and pepper flakes, mixing well. Stir in Parmesan cheese. Add artichokes and cooled spinach; stir until mixed well. Cover and refrigerate 1 hour.
• With serrated knife, carefully cut off very top of bread horizontally. To make bowl, carefully pinch or tear out bread from inside (leaving 3/4-inch shell). Cut inside and top of bread into pieces; transfer to serving platter.
• Transfer dip mixture into center of hollowed bread bowl; transfer to serving platter with bread pieces. Serve dip with bread pieces and, if desired, fresh assorted vegetables.

Steps:

• Heat oven to 425°F. Lightly spray 12 regular-size muffin cups with cooking spray.
• Onto lightly floured work surface, unroll dough. Press dough into 12x8-inch rectangle. Cut into 12 squares. Place 1 square in each muffin cup, gently pressing dough in bottom and up side of each cup.
• In 3-quart saucepan, heat olive oil. Add spinach; cook and stir until wilted, about 1 minute. Add artichokes and cream cheese; stir until cheese is melted. Stir in pesto. Divide mixture evenly among dough-filled muffin cups.
• Bake 10 to 12 minutes or until crust edges are golden brown. Cool 5 minutes before serving.