Tuesday, February 4, 2014

Spinach Pull Apart Bread

Spinach and cheese dough stacked to form a loaf are baked together for a foolproof appetizer perfect for any party.

Everyone always asks how Mr. J and I do it with our crazy schedules. To be honest, I don't really either. We just do. It is our lives.  We don't like being apart and we miss each other but it is what it is.

Then we go a stretch where we are both home. We get things done. We have fun. Life is good.  Of course another trip is pretty much always around the corner.  For me, that is the hardest part.

The last four days have been so wonderful.  Yes, my parents came last week but we really didn't do anything exceptional. We just lived life and enjoyed ourselves and simple pleasures. 

I think that is what this bread is all about. I whipped it up late at night for a work celebration last week. It is pull apart bread using crescent roll dough for Pillsbury.  I mixed up a filling using frozen chopped spinach, cream cheese, some salad dressing and spices. You roll out the dough, spread the filling, slice and stack the dough. Easy peasy.

Spinach Pull Apart Bread

by Emily Morris
Prep Time: 20 minues
Cook Time: 40 minutes
Ingredients (serves 8)
  • 1 1/2 teaspoons Garlic Salt
  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup Parmesan salad dressing
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese (2 oz)
  • 1 box frozen chopped spinach, thawed, squeezed to drain and finely chopped
  • 1/2 teaspoon Basil Leaves,
  • 1/4 teaspoon Black Pepper
  • 2 cans (8 oz each) Pillsbury® refrigerated garlic butter crescent dinner rolls (16 rolls)
  • 1 cup marinara sauce, heated, if desired
Heat oven to 350°F. Spray 9 inch loaf pan generously with non-stick cooking spray.

In medium bowl, mix cream cheese, dressing, Parmesan cheese, 1/4 cup of mozzarella cheese, spinach, basil, garlic powder and pepper until blended; set aside.

Unroll one tube crescent dough. Using a rolling pin gently roll out dough to press together separate triangles into one piece. Spoon 1/2 of spinach mixture onto dough and spread evenly. Cut the rectangle into 8 smaller rectangles and stack loosely on top of each other.

Repeat with other tube of crescent dough. 

Place both stacks in loaf pan. The two stacks will not fill the pan completely but the dough will expand when baking.

Roll each ball in butter mixture; layer in pan. Bake 20 minutes then remove and top with remaining 1/4 cup of mozzarella cheese. Bake for 20-25 more minutes or until golden brown. 

Cool 5 minutes and remove pan. Cool 10 minutes longer. Serve warm with marinara sauce.
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  1. It must be so hard having to be apart so often! I'm glad you got to have some nice time together, though, and this bread looks absolutely amazing! I'm sure it would go over amazinggg at a party!

  2. This bread may be easy-peasy but it sure doesn't look it! I'm impressed with how you manage your travel and have a life together. I don't travel but once or twice a year for pleasure. Must be youth!

  3. Wow, this looks terrific!!! Great party food...but I'd eat it for breakfast, lunch and dinner!

  4. I have crescent dough in my fridge right now... I need to try this. :)

  5. You say "Roll each ball in butter mixture". What ball? There is no butter in this. ??
    I'm confused, also what Parmesan salad dressing, did you use? A few pictures showing assembly would really help us to make this recipe.


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