Spinach & Artichoke Skillet Biscuit Bombs

• Vegetarian

• Produce

  • 1 680ml jar Artichoke hearts
  • 1/2 tsp Chili flakes, dried
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1 Parsley
  • 300 g Spinach, frozen

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 Vegetable oil spray

• Bread & Baked Goods

  • 1 package Pillsbury biscuits, Country Style

• Dairy

  • 2 cups Cheddar cheese, white old
  • 8 oz Cream cheese
  • 1 Parmesan
  • 1 cup Parmesan cheese, grated
  • 1 cup Sour cream

Found on prettypracticalpantry.com

Ingredients

• 300 grams frozen chopped spinach, thawed and squeezed
• 1 680ml jar marinated artichoke hearts, drained and lightly squeezed
• 8oz cream cheese, softened
• 1 cup sour cream
• 1 cup parmesan cheese, grated
• 2 cups white old cheddar cheese, grated (plus more for garnish)
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried chili flakes
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 package Pillsbury Country Style Biscuits (10 count)
• Vegetable oil spray
• Parsley for garnish
• Parmesan for garnish

Directions

• Preheat oven to 350 degrees.
• Place the softened, room-temperature cream cheese into a large mixing bowl. Using a hand-held mixer, blend the cream cheese until a smooth consistency is achieved.
• Add the sour cream and blend into the cream cheese until full incorporated.
• Using a wooden spoon, stir in the spinach, artichokes, salt, pepper, chili flakes, garlic powder, and onion powder.
• Next, add the parmesan and cheddar. Fold into the spinach mixture. Set aside.
• Lightly spray a 10 cast iron pan with vegetable oil.
• Open the biscuits and gently separate. Using your finger tips, carefully press the biscuits into a flat circle. Place 1 tablespoon of the spinach dip into the center of the biscuit and fold over the dough. Pinch the dough together and form into a ball. Place each ball around the perimeter of your cast iron pan.
• Once all ten biscuits have been stuffed and placed in the pan, pile the center of the frying pan with the remaining spinach dip.
• Bake at 350 degrees for 10 minutes. Remove from oven and lightly spray the bombs with vegetable spray. Return to oven for another 10 minutes.
• Once done, top with some fresh chopped parsley for garnish and freshly grated parmesan cheese.
• Serve immediately!