Description
This Spinach Artichoke Dip Pull-Apart Christmas Bread is a festive, crowd-pleasing appetizer perfect for holiday gatherings. Soft biscuit dough pockets stuffed with a creamy spinach, artichoke, and cheese filling are baked into a beautiful wreath shape, making it both delicious and visually stunning. Garnished with fresh rosemary and cherry tomatoes, this warm, cheesy bread is ideal for sharing and dipping.
Ingredients
Scale
For the Bread and Filling
- 1 can refrigerated biscuit dough (16.3 oz, 8-count)
- 1 tablespoon olive oil
- 1 cup frozen chopped spinach, thawed and drained
- 1 cup canned or jarred artichoke hearts, chopped
- 4 ounces cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 egg (for egg wash)
For Garnish (Optional)
- Fresh rosemary sprigs
- Cherry tomatoes
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare the filling: In a mixing bowl, combine chopped spinach, chopped artichoke hearts, softened cream cheese, sour cream, shredded mozzarella, grated Parmesan, minced garlic, salt, black pepper, and crushed red pepper flakes if using. Mix thoroughly until the mixture is creamy and well combined.
- Prepare the dough: Open the can of refrigerated biscuit dough and separate into 8 individual biscuits. Cut each biscuit in half to create 16 smaller pieces. Flatten each piece slightly using your hands or a rolling pin.
- Fill the dough pieces: Spoon about 1 tablespoon of the prepared spinach-artichoke filling into the center of each flattened dough piece. Fold and pinch the dough edges together to seal the filling inside, forming a ball.
- Arrange on baking sheet: Place the filled dough balls on the prepared baking sheet in the shape of a wreath, positioning them close to one another but not touching, creating a circular, pull-apart bread design.
- Apply egg wash: Beat the egg and brush the tops of the dough balls with the egg wash to give the bread a golden, shiny finish once baked.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until the dough balls are puffed up and golden brown on top.
- Cool and garnish: Allow the bread to cool slightly before decorating the wreath with fresh rosemary sprigs and cherry tomatoes for a festive look. Serve warm for best taste.
Notes
- The filling can be made ahead of time and stored in the refrigerator until you are ready to assemble the bread.
- Alternate dough options such as crescent roll dough or pizza dough can be used as substitutes for biscuit dough.
- Be sure to drain and squeeze out excess moisture from the spinach to prevent a soggy filling.
- For a spicier version, increase the amount of crushed red pepper flakes or add a dash of cayenne pepper.
- Ensure the dough balls are spaced close together but not touching to allow for proper rising and easy pulling apart after baking.
