Ingredients:
1 can refrigerated biscuit dough
1 cup spinach, cooked and chopped
1/2 cup artichoke hearts, chopped
1 cup cream cheese, softened
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp pepper
1/4 cup melted butter
1 tbsp chopped fresh parsley
Directions:
Preheat oven to 350Β°F (175Β°C). Grease a bundt pan or large baking dish.
In a bowl, mix together spinach, artichoke hearts, cream cheese, mozzarella, Parmesan, garlic, salt, and pepper.
Cut each biscuit in half and flatten slightly. Place a spoonful of the spinach-artichoke mixture in the center of each biscuit and fold over to seal.
Arrange filled biscuits seam side down in the prepared pan, forming a circular pattern.
Brush the top with melted butter and sprinkle with chopped parsley.
Bake for 30-35 minutes, or until golden brown and the center is cooked through.
Serve warm and enjoy pulling apart the bread!