🧄 Baked Spinach & Artichoke Dip-Stuffed Garlic Bread Rolls

Soft, golden dinner rolls stuffed with creamy spinach-artichoke dip and brushed with garlic butter. Gooey inside, crispy outside — the ultimate pull-apart party bite.

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Ingredients (makes 12 rolls):

For the dip filling:
• 1 cup frozen spinach, thawed and drained
• ½ cup canned artichoke hearts, chopped
• 4 oz (115g) cream cheese, softened
• ½ cup shredded mozzarella
• ¼ cup grated parmesan
• 1 garlic clove, minced
• Salt & pepper, to taste

For the dough:
• 1 lb (450g) pizza dough or biscuit dough
• 2 tbsp melted butter
• 1 garlic clove, grated
• 1 tsp parsley or Italian seasoning
• Optional: extra mozzarella for topping

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Instructions:
1. Make the filling: In a bowl, mix spinach, artichoke, cream cheese, mozzarella, parmesan, garlic, salt, and pepper until creamy and thick.
2. Assemble the rolls: Divide dough into 12 pieces. Flatten each, add 1 tbsp filling, and pinch closed into a ball. Place seam side down in a greased baking dish.
3. Brush & bake: Mix melted butter with garlic and herbs. Brush over the rolls. Bake at 375°F (190°C) for 20–25 minutes, until golden. Sprinkle extra cheese on top for the last 5 minutes if desired.
4. Serve: Let cool slightly and serve warm. Great with extra marinara or ranch on the side!

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