Yum, y-u-m. Just yum! Sharing original TasteofHome.com
- Keyword - Appetizer, Creamy, Mushrooms
- Servings - 4 Cups
- Prep Time - 30 Minutes
- Cook Time - 25 Minutes
- Passive Time - 20 Minutes
Ingredients
- 1 16 oz. - frozen bread dough dinner rolls, thawed
- 6 tbsp - butter
- 1/2 tsp - crushed red pepper flakes
Dip
- 1 tbsp - butter
- 1 cup - chopped fresh mushrooms
- 2 cloves - garlic crushed minced
- 1 1/2 cups - mayonnaise
- 1 8 oz. pkg - cream cheese, softened
- 1 cup - part-skim mozzarella cheese - divided
- 1/2 cup + 2 tbsp - grated parmesan cheese - divided
- 1 14 oz. can - water-packed artichoke hearts - rinsed, drianed and chopped
- 1 10 oz. pkg - frozen chopped spinach, thawed and squeezed dry
- 1/4 cup - chopped - sweet red pepper
Instructions
1. Place a 6 inch cake pan or small ovenproof saucepan in the center of a 10-in. cast iron skillet. Cut each roll into thirds; roll each piece into a ball. Place along outer edge of skillet. Gently stack remaining balls on top of bottom layer, leaving some space between them. Cover and let rise until almost doubled, about 30 minutes.
2. Preheat oven to 400 degrees. Microwave butter, garlic, and red pepper flakes, covered, until butter is melted. Brush half of butter mixture over dough. Reserve remaining butter mixture.
3. Bake until dough balls are set and beginning to brown, 15-18 minutes. Remove cake pan from skillet. Meanwhile, in a small skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until tender. 5-7 minutes. Add garlic; cook 1 minute longer.
4. In a large bowl, combine the mayonnaise, cream cheese, 3/4 cup mozzarella cheese and 1/2 cup Parmesan cheese. Add the mushroom mixture, artichokes, and spinach.
5. Spoon dip into center of skillet; sprinkle with red pepper and remaining 1/4 cup mozzarella. Brush rolls with remaining butter mixture; sprinkle with remaining 2 tbsp Parmesan. Bake until dip is heated through and rolls are golden brown, 10-15 minutes. If desired, sprinkle with additional red pepper flakes.
