I make this cheesy pull-apart bread whenever I want a warm, comforting appetizer that’s simple to prepare and always a crowd-pleaser. The creamy spinach–artichoke filling pairs perfectly with soft, golden dough, making it a great choice for gatherings or weekend treats.
Why You’ll Love This Recipe
I love how easy this recipe is to assemble while still tasting rich and flavorful. I can mix the filling in minutes, shape the dough quickly, and have a warm, cheesy pull-apart ready in less than an hour. It’s creamy in the center, golden on the outside, and great for sharing.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 (8 oz) block cream cheese, softened
1 cup shredded mozzarella
1/2 cup grated Parmesan
1 cup frozen chopped spinach, thawed and squeezed dry
1 cup canned artichoke hearts, drained and chopped
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
2 cans refrigerated pizza dough or biscuit dough
3 tablespoons melted butter
1 tablespoon chopped parsley (optional for garnish)
Directions
I preheat my oven to 375°F (190°C) and line a baking sheet with parchment paper.
I mix the cream cheese, mozzarella, Parmesan, spinach, artichokes, garlic, salt, pepper, and crushed red pepper flakes until smooth and well combined.
I cut the dough into small, equal-sized pieces and flatten each piece into a small circle.
I spoon about a tablespoon of the filling into each dough piece and pinch the edges well to seal.
I arrange the filled dough balls on the baking sheet in any shape I prefer, keeping them close together.
I brush the tops with melted butter.
I bake for 20–25 minutes or until golden brown.
I sprinkle parsley on top before serving if I want extra color.
Servings And Timing
I get 8–10 servings from this recipe. It usually takes me about 20 minutes to prepare and 20–25 minutes to bake, so the total time comes to around 45 minutes.
Variations
I replace mozzarella with fontina when I want a richer, creamier melt.
I make it spicy by adding chopped jalapeños to the filling.
I use crescent dough when I prefer a softer, fluffier texture.
I add extra garlic when I want a more robust flavor.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When I reheat, I place the pieces in a 325°F (165°C) oven for 8–10 minutes so they soften and heat through without becoming chewy.
FAQs
How do I keep the filling from leaking out?
I make sure each dough ball is tightly sealed and place them seam-side down before baking.
Can I prepare this ahead?
I assemble the dough balls, cover them, and refrigerate for up to 24 hours, then bake when needed.
Can I freeze the unbaked pull-apart?
I freeze the assembled but unbaked dough on a tray, wrap it tightly, and bake from frozen while adding a few extra minutes.
Can I make this without artichokes?
Yes, I simply replace the artichokes with more spinach or finely chopped cooked broccoli.
What can I serve this with?
I like serving it with marinara, ranch dip, or garlic butter.
Conclusion
I enjoy making this Cheesy Artichoke & Spinach Pull-Apart because it’s easy, creamy, and perfect for sharing. It delivers great flavor with a simple process, making it a reliable option for any gathering or cozy night in.
Soft, pull‑apart bread filled with a creamy spinach, artichoke and cheese filling — warm, comforting, and perfect for sharing as an appetizer or snack.
Total Time:45 minutes
Yield:8–10 servings
Ingredients
1 (8 oz) block cream cheese, softened
1 cup shredded mozzarella
1/2 cup grated Parmesan
1 cup frozen chopped spinach, thawed and squeezed dry
1 cup canned artichoke hearts, drained and chopped
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
2 cans refrigerated pizza dough or biscuit dough
3 tablespoons melted butter
1 tablespoon chopped parsley (optional for garnish)
Instructions
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine cream cheese, mozzarella, Parmesan, spinach, artichokes, garlic, salt, pepper, and red pepper flakes until smooth and well mixed.
Cut the dough into small equal-sized pieces and flatten each into a small circle.
Spoon about a tablespoon of the filling onto each dough circle, then pinch the edges well to seal.
Arrange the filled dough balls on the baking sheet close together.
Brush the tops with melted butter.
Bake for 20–25 minutes, until the dough is golden brown and cooked through.
Optionally, sprinkle with chopped parsley before serving.
Notes
Seal each dough ball tightly and place seam‑side down before baking to prevent filling from leaking.
You can assemble ahead and refrigerate (up to 24 hrs) — bake when ready.
Freezing assembled (unbaked) balls is possible: freeze on a tray, then wrap; add a few extra minutes bake time when baking from frozen.
For a different flavor, substitute mozzarella with fontina, or omit artichokes and replace with extra spinach or broccoli.
Great served with marinara, ranch dip, or garlic butter.
