Here is what you’ll need!
Spinach Artichoke Pull-Apart Bread
2 sheets of puff pastry, thawed
8 ounces cream cheese, softened
14 ounce can (about 1½ cups) artichoke hearts, drained and chopped
3/4 cup spinach, cooked and drained of excess water (or frozen and thawed)
1/4 cup sour cream
1/2 cup grated parmesan cheese
1/2 cup shredded mozzarella cheese
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon pepper
½ teaspoon red pepper flakes
1 egg, beaten
Preheat oven to 400ºF/200ºC.
In a large bowl, combine cream cheese, artichoke hearts, spinach, sour cream, parmesan, mozzarella, garlic powder, salt, pepper, and red pepper flakes.
Place the two sheets of puff pastry on a parchment paper-lined baking tray.
Using a dinner plate as a guide, cut out equal size circles from both sheets.
Remove the top sheet.
On the bottom sheet, spread spinach artichoke mixture.
Lay the other sheet of puff pastry on top.
Take a glass and place it in the center of the circle.
Using a knife, cut away from the edge of the glass to create 12 equally spaced strips.
Take each strip and twist.
Brush with beaten egg.
Bake at 400°F/200°C for 30 minutes, or until golden.