Cheesy Spinach and Mushroom Pull-Apart Bread
Warm, cheesy, and packed with garlicky spinach and sautéed mushrooms, this pull-apart bread is the ultimate comfort dish. Serve it as a main with a fresh salad or as a shareable appetizer — it’s simple, elegant, and makes Rhodes dough the star.
Ingredients
12 Rhodes Bake-N-Serve Dinner Rolls (thawed but still cold)
2 tbsp olive oil
2 cups mushrooms, finely sliced
3 cups baby spinach
2 cloves garlic, minced
1 cup mozzarella cheese, shredded
½ cup parmesan cheese, grated
2 tbsp melted butter
½ tsp Italian seasoning
Salt and pepper, to taste
Instructions
1
Prep the Filling:
In a skillet, heat olive oil over medium heat. Add mushrooms and sauté until browned. Add garlic and spinach; cook until wilted. Season with salt, pepper, and Italian seasoning. Cool slightly.
2
Assemble:
Cut each thawed roll in half. Flatten slightly, add a spoonful of filling and a sprinkle of mozzarella, then pinch closed into a ball. Repeat until all are filled.
3
Layer & Bake:
Grease a Bundt pan. Arrange the filled dough balls in layers, sprinkling parmesan between each. Brush the top with melted butter. Cover and let rise until puffy (about 45 minutes).
4
Bake:
Bake at 350°F (175°C) for 30-45 minutes or until golden brown. Cooking time may vary so be sure to keep an eye on it. Remove from the oven, cool slightly before inverting onto a serving plate. Serve warm!
Tags:
#ComfortFood#EasyDinner#HomemadeBread#MeatlessMonday#PullApartBread#RhodesBakeNServe#SpinachMushroom#VegetarianRecipesChefBryanCookingwithchefbryan
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