Break off a piece of cheese-filled pizza crust and scoop up some hot spinach, chicken and sun-dried tomato dip.

This is perfect for your next party. Guests will enjoy pulling apart the freshly baked, cheese-stuffed pizza crust from the edge of the skillet and scooping up the hot bubbly dip that’s loaded with spinach, chicken, and sun-dried tomatoes.

They’ll be scraping every last bit of cheesy goodness out of the pan!

To make it, first thaw a package of Green Giant™ Chopped Spinach. Then squeeze out the excess water from the spinach.

Toss together the spinach and Alfredo sauce, then stir in half of the shredded mozzarella cheese along with 2/3 of the diced chicken and 2/3 of the sun-dried tomatoes.

Grease the inside of an oven-safe, non-stick skillet (or grease a cast iron skillet with butter). Then open the tube of pizza dough.

Unroll the dough and cut it into 12 rectangles using a pizza cutter or knife.

Brush egg white over the pizza dough. Cut each stick of string cheese into four pieces. Set one piece of the string cheese on each square of dough. Attach opposing corners of the dough, then pinch around the edges to seal the dough. Pinch and roll into a ball.

Set balls of dough around the edge of the buttered skillet, creating one row of 12.

Spoon the spinach mixture into the center of the skillet.

Brush the tops of the dough balls with olive oil and sprinkle the shredded Parmesan cheese over top. Sprinkle a handful of the remaining mozzarella cheese over the dip.

Sprinkle the remaining chicken, sun-dried tomatoes, and mozzarella cheese over the spinach dip. If you'd like, you can add some other pizza toppings like bacon or mushrooms. Then pop the skillet into the oven.

Bake for 32-35 minutes, until the pizza crust turns deep golden brown and the cheese is melted and bubbly.

Remove from oven and allow to cool for 5 minutes before serving.