One loaf frozen bread dough, thawed
4 cups loosely packed fresh baby spinach
2/3 cup Canned artichokes
4 oz cream cheese, room temp.
1/2 cup sour cream
1/4 cup mayo
1 clove garlic, minced
1/2 tsp hot sauce
1/4 cup freshly grated parmesan cheese
1/4 cup mozzarella, shredded
salt and pepper
Directions:
1. Place fresh spinach in a bowl with 1 t of water. Cover tightly with plastic wrap and microwave on high for 1 minutes. Remove from microwave, leave covered and let stand 15 minutes to cool. Drain spinach well and add to a medium bowl.
2. Add the remaining dip ingredients and mix until well combined. Cover and refrigerate until needed.
3. Turn dough out onto a lightly floured cutting board. Using a sharp knife cut the dough into 16 equal pieces. Shape each piece into a ball by pinching the dges together underneath.
4. Generously butter an 8 inch cast iron skillet. Find a bowl that is about 5 1/2 inches across the top, spray the outside with cooking spray and place it top side down in the center of the skillet.
5. Arrange the dough balls around the outside of the skillet, pushing them together as needed until they all fit. rush dough balls generously with melted butter. Cover the skillet with plastic wrap and let rise until puffy, about 30 minutes.
6.Preheat oven to 375°. Remove bowl from center of skillet. Spoon prepared dip into the center space, pushing it right up to the edge of the dough. Sprinkle top of dip with additional mozz/parmesan. bake in the preheated oven for about 30 minutes, until rolls are golden and sound hollow when tapped and the dip is bubbly.
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