Cheesy Spinach Pull-Apart Bread

Our friend Lindsay was home for Thanksgiving break from her first semester of college and we wanted to have her over to hear about what's been going on in her life.  We stocked up on Diet Coke (her favorite) and I wanted to make something fun to pick at while we chatted.  

I found a very intriguing recipe for pull-apart bread but wasn't a fan of a lot of the ingredients.  In a moment of boldness, I decided to change them!  The result was fantastic.

This is a great appetizer, game-day party snack, movie night nosh, or girls-night treat.  It takes a little time to put together, but it's serious fun when it's done.

Cheesy Spinach Pull-Apart Bread

By New to the Table, adapted from Pilsbury

8 servings / 35 minute prep time / 1 1/2 hours total time

Ingredients

• 3 tbsp butter, melted
• 1 1/2 tsp garlic powder
• 8 oz. cream cheese, softened
• 1/4 cup fat-free greek yogurt
• 1/3 cup Pecorino-Romano or Parmesan Cheese, grated
• 1/2 cup shredded mozzarella cheese
• 1 9 oz. package frozen chopped spinach, thawed, drained, and patted dry
• 1/2 tsp dry basil
• salt and pepper
• 2 cans of crescent dinner rolls (16 rolls total)
• Optional: warmed marinara sauce for dipping

*When you are ready to assemble your bread in the pan, preheat your oven to 350º.

Spray a bunt pan or fluted tube cake pan and set aside.

In a medium bowl, mix cream cheese, greek yogurt, Pecorino-Romano cheese, mozzarella cheese, spinach, basil, some pepper and salt, and 1 teaspoon of the garlic powder, and mix very well.  A hand-held mixer would do well.

Un-roll the crescent dough and separate all 16 triangles.  Cut each triangle in half making 32 small triangles.

Carefully press one triangle flat with the palm of your hand.  Spoon 1 tablespoon of your spinach mixture into the center of your flattened triangle.  Bring up the corners to cover the filling and pinch dough closed, forming a ball.

Repeat with all triangles.

*Preheat your oven now.

In a small bowl, mix the melted butter and 1/2 teaspoon of garlic powder.  Dip each ball into the butter and layer in your greased bunt pan.

Bake for 35 - 40 minutes, or until golden brown.

Cool for 5 minutes in the pan, then turn pan over on to serving plate.  Cool an additional 10 minutes.  Serve with warm marinara or your favorite pasta sauce for dipping.

If you have any leftover, put in to an airtight container and refrigerate.  Reheat in a toaster oven or conventional oven so that the dough stays crispy.  

Buon appetito!