Skillet Pizza Dip

Tablespoon
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Skltpizd - Recipes

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Width:
7.00 (in)
Height:
7.00 (in)
Depth:
7.00 (in)
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Skillet Pizza Dip

An impressive-looking appetizer that combines the flavors of a white pizza with a spinach dip—in just 20 minutes!

Ingredients

 

teaspoon butter
(9 ounce) box frozen frozen chopped spinach, thawed
cup creamy Alfredo sauce
cup freshly shredded mozzarella cheese, divided
cup diced chicken breast, divided
1/2 cup chopped sun-dried tomatoes (packed in oil and drained,) divided
sticks mozzarella string cheese
tube Pillsbury™ refrigerated classic pizza crust
egg white
teaspoon extra virgin olive oil
tablespoons Parmesan cheese, shredded

Directions

  • Preheat oven to 350ºF. Grease a 10-inch oven-safe non-stick skillet (or cast iron skillet) with 1 teaspoon butter.
  • Squeeze excess water out of spinach.
  • Stir spinach into the Alfredo sauce. Add half of the shredded mozzarella cheese along with 2/3 of the diced chicken and 2/3 of the sun-dried tomatoes. Stir just until combined.
  • Cut each string cheese into 4 pieces. Unroll pizza dough and cut it into 12 squares.
  • Brush egg white over pieces of pizza dough. Set one piece of the string cheese on a 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 some of the remaining mozzarella cheese and all the remaining chicken and sun-dried tomatoes over the spinach dip, then top with the remaining mozzarella cheese.
  • 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.
 
 

Step By Step 

Skillet Pizza Dip

As prepared by Hungry Happenings, July 22, 2015

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.

skillet pizza dip

 

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.

skillet pizza dip

 

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.

skillet pizza dip

 

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

skillet pizza dip

 

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.

skillet pizza dip

 

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

skillet pizza dip

 

Spoon the spinach mixture into the center of the skillet.

skillet pizza dip

 

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.

skillet pizza 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.

skillet pizza dip

 

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.