Spinach And Artichoke Stuffed Bread Recipe

Ingredients

1

                        can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust

1

container (5.2 oz) Boursin® cheese with garlic and herbs

1

box (9 oz) frozen chopped spinach, thawed, squeezed to drain

2

jars (6 oz each) Progresso™ marinated artichoke hearts, drained, chopped

3

medium green onions, chopped (3 tablespoons)

Grated peel of 1 lemon

1/2

cup shredded mozzarella cheese (2 oz)

1/4

cup shredded Parmesan cheese (1 oz)

1/4

teaspoon salt

1/4

teaspoon freshly ground pepper

1

tablespoon olive oil

Preparation

Heat oven to 400°F. Line cookie sheet with cooking parchment paper. Unroll dough on cookie sheet.

Spread Boursin cheese evenly over dough. Top with spinach, artichoke hearts, onions, lemon peel, mozzarella cheese and Parmesan cheese. Sprinkle with salt and pepper.

Roll up dough, using parchment paper to help roll; press seam to seal. Place bread seam side down on paper-lined cookie sheet. Brush with oil.

Bake 20 to 25 minutes or until light golden brown. Cut into slices. Serve warm.