Home PageCookingSpinach Artichoke Dip and Rhodes Dinner Rolls in my ERIE no. 11 Skillet

Spinach Artichoke Dip and Rhodes Dinner Rolls in my ERIE no. 11 Skillet

Nov 22, 2015

In:Cooking, Recipes

46

I needed to bring some food for nibbling to my cast iron cooking competition, so of course I wanted to bring something made in cast iron. One of the great things about Pinterest is that I can easily save recipes I want to try later. Amongst others, I have a board for appetizers, and I have a board for cast iron. Off I went to the cast iron board. And sure enough, there was a great-looking and sounding recipe from Tasty for spinach artichoke dip with dinner rolls made and served in a cast iron skillet. Because I wanted a few more rolls to surround the dip, I prepared it in a my ERIE size 11 pan instead of the size 8 that was used in the Tasty recipe.

It was delicious!

RECIPE:

Ingredients

– 12 Frozen Rhodes Dinner Roll Dough Balls (you want the kind that have to thaw and rise for a few hours)

Rhodes Dinner Rolls

The rolls I used. Be sure to get the kind that thaw and rise; those you can put around the outer edge of the skillet so that they will be “pull-apart” style.

– 8 oz softened cream cheese
– 1 c. grated Parmesan and Romano cheese (I purchased a blend of grated Parmesan and Romano from Trader Joe’s)
– 1/2 c. shredded mozzarella cheese
– 1/4 c. Sour Cream
– 14 oz can artichoke hearts; drained and chopped
– 3/4 c. frozen chopped spinach; thawed and drained. Press the water out of the spinach by either pressing it down on your colander or pressing it between your hands or between layered paper towels.
– 2 cloves garlic, peeled and chopped
– 1 t. dried basil
– 1/2 t. crushed red pepper flakes
– olive oil with 2 chopped garlic cloves

 

DIRECTIONS

  • Spray your cast iron skillet liberally with Pam, being sure to include the inner cooking walls.
  • Place the dinner roll dough balls about 1/2″ apart along the outer cooking edge of your skillet.
  • Cover the rolls with plastic wrap that you have sprayed with Pam (so the dough balls do not stick to the plastic). Let rise until thawed and doubled in size; about 3 hours.
  • While the dough is rising, place about 1/8 c. olive oil in a small bowl and put 2 chopped garlic cloves into it, so that the olive oil is infused by the garlic.
  • Combine all other ingredients – the cream cheese, parmesan and romano, mozzarella, 2 chopped garlic cloves, spinach, basil, and red pepper – in a large bowl. Cover and refrigerate until ready for use.

When the dough has thawed and you are ready to cook, remove the plastic wrap. Scoop the artichoke mixture out of the bowl into the center of the  pan. Brush the rolls with the infused olive oil, and top with a small amount of the grated Parmesan / Romano blend. Bake in a 375 degree preheated oven for 25 minutes. If you find that the bread is browning too quickly, you may reduce the heat to 350 degrees.

Remove from oven and let cool slightly before serving.

Pull the rolls apart, dip into the artichoke mix, and enjoy!

Spinach artichoke dip made and baked in my ERIE no. 11 cast iron skillet. This skillet is a gem and great cooker, despite a hairline crack near the handle. I love this old pan!

Spinach artichoke dip made and baked in my ERIE no. 11 cast iron skillet. This skillet is a gem and great cooker, despite a hairline crack near the handle. I love this old pan!