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Wednesday, January 20, 2016

Skillet Pizza Dip

Skillet Pizza Dip

Break off a piece of cheese-filled pizza crust and scoop up some hot spinach, chicken and sun-dried tomato dip.

1         teaspoon butter
1         (9 ounce) box frozen Green Giant™ frozen chopped spinach, thawed
1         cup creamy Alfredo sauce
1         cup freshly shredded mozzarella cheese, divided
1         cup diced chicken breast, divided
           1/2 cup chopped sun-dried tomatoes (packed in oil and drained,) divided
3         sticks mozzarella string cheese
1         tube Pillsbury™ refrigerated classic pizza crust
1         egg white
1         teaspoon extra virgin olive oil
2         tablespoons Parmesan cheese, shredded
  • Preheat oven to 350ºF. Grease a 10-inch oven-safe non-stick skillet (or cast iron skillet) with 1 teaspoon butter.
  • Squeeze excess water out of spinach.
  • Stir spinach into the Alfredo sauce. Add half of the shredded mozzarella cheese along with 2/3 of the diced chicken and 2/3 of the sun-dried tomatoes. Stir just until combined.
  • Cut each string cheese into 4 pieces. Unroll pizza dough and cut it into 12 squares.
  • Brush egg white over pieces of pizza dough. Set one piece of the string cheese on a square of dough. Attach opposing corners of the dough, then pinch around the edges to seal the dough. Pinch and roll into a ball.
  • Set balls of dough around the edge of the buttered skillet, creating one row of 12.
  • Spoon the spinach mixture into the center of the skillet.
  • Brush the tops of the dough balls with olive oil and sprinkle the shredded Parmesan cheese over top.
  • Sprinkle some of the remaining mozzarella cheese and all the remaining chicken and sun-dried tomatoes over the spinach dip, then top with the remaining mozzarella cheese.
  • Bake for 32-35 minutes, until the pizza crust turns deep golden brown and the cheese is melted and bubbly. Remove from oven and allow to cool for 5 minutes before serving.

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