Spinach-Artichoke Puff Pastry Pull-Apart
This fun finger food embodies the flavours of a favourite cheesy dip in a pull-apart puff pastry perfect for a party.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.traeger.com.
Cooking tools:
- Grill
- Offset spatula
- Pizza cutter
- Rolling pin
- Pastry brush
- Microwave
- Microplane
- Pepper mill
- Mixing bowl
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Grater
- Colander
- Can opener
- Measuring cup
- Measuring spoon
- Spoon
- Kitchen towel
Ingredients
- 8 Ounces whole milk mozzarella, grated (about 2 cups), divided
- 2 Ounces Parmesan, grated (about ½ cup), divided
- 6 Ounces cream cheese, softened (3/4 cup)
- 2 Tablespoons mayonnaise or sour cream
- 1 Clove garlic, minced
- 1/2 Teaspoon finely grated lemon zest
- 1/2 Teaspoon freshly ground black pepper
- 1/4 Teaspoon kosher salt
- 1/2 Teaspoon Crushed red pepper flakes
- 1 10-oz package chopped frozen spinach, thawed and excess water squeezed out
- 1 14-oz can artichoke hearts in water, drained and chopped
- 2 sheets frozen puff pastry, thawed according to package instructions
- 1 egg, beaten, for egg wash
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