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.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer / Snack
- Method: Baking
- Cuisine: American / Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1–2 pieces
- Calories: 220
- Sugar: 2g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 45mg
