Spinach & Artichoke Stuffed Rolled Bread Recipe

Name: Spinach & Artichoke Stuffed Rolled Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 ounce) package frozen artichoke hearts, defrosted with extra water squeezed out (or use a can of artichoke hearts packed in water); 2 (8 ounce) packages frozen spinach, defrosted with extra water squeezed out; 2 cups provolone cheese, shredded; 1 cup asiago cheese, grated; 1 lemon, zest of; 8 sprigs fresh thyme, leaves removed; 2 garlic cloves, grated; salt & freshly ground black pepper; 1 (8 ounce) package pizza dough, such as Pillsbury; 1 tablespoon extra virgin olive oil (EVOO); 1 tablespoon sesame seeds

Servings: persons

1 (8 ounce) package frozen artichoke hearts, defrosted with extra water squeezed out (or use a can of artichoke hearts packed in water)
2 (8 ounce) packages frozen spinach, defrosted with extra water squeezed out
2 cups provolone cheese, shredded
1 cup asiago cheese, grated
1 lemon, zest of
8 sprigs fresh thyme, leaves removed
2 garlic cloves, grated
salt & freshly ground black pepper
1 (8 ounce) package pizza dough, such as Pillsbury
1 tablespoon extra virgin olive oil (EVOO)
1 tablespoon sesame seeds

1
In a large bowl, combine the artichoke hearts, spinach, provolone, Asiago, lemon zest, thyme, garlic, salt and ground pepper.
2
Unroll the pizza dough onto on a baking sheet with the long edge facing you. Be careful not to stretch it too much.
3
Pour the filling into the middle of the dough, shaping it into a thick log running lengthwise down the center of the dough.
4
Fold one edge of the pizza dough over the filling, then fold the other half over to seal the filling inside the dough. Turn the stuffed bread over on the sheet pan so the seam is on the bottom. Brush with EVOO and sprinkle sesame seeds over the top.
5
Bake the stuffed bread until evenly golden brown, 15-18 minutes. Cool slightly before slicing.

499

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (8 ounce) package frozen artichoke hearts, defrosted with extra water squeezed out (or use a can of artichoke hearts packed in water), 2 (8 ounce) packages frozen spinach, defrosted with extra water squeezed out, 2 cups provolone cheese, shredded, 1 cup asiago cheese, grated, and more.

Yes, Spinach & Artichoke Stuffed Rolled Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Spinach & Artichoke Stuffed Rolled Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions