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See 5 recipes Download free cookbookSpinach-Artichoke Pull-Apart Sliders
Spinach-Artichoke Sliders
Soft pull-apart rolls filled with creamy spinach, artichokes, mozzarella, and Parmesan, then baked with a crisp garlic-butter top.
Prep Time:25 minCook Time:30 minTotal Time:55 minServings:12Difficulty:Easy
These pull-apart sliders turn the familiar flavors of spinach-artichoke dip into a warm, substantial brunch bite. A full slab of soft rolls keeps assembly quick, while the creamy filling reaches every slider without spilling out of the baking dish.
Thoroughly drying the spinach and artichokes is the key to a rich filling that stays inside the rolls. Cream cheese gives it body, mozzarella supplies the stretch, and Parmesan adds a savory edge that balances the sweet, tender bread.
Garlic butter brushed over the top works into the seams as the sliders bake, producing crisp, deeply golden edges around a soft center. Serve the slab straight from the baking dish and let everyone pull off a slider while it is still warm.
For easy hosting, assemble the sliders through the filling step, cover, and refrigerate for up to one day. Add the garlic butter just before baking, and allow a few extra minutes in the oven if the dish is still chilled.
Nutrition (per serving)
Calories:315 kcal
Protein:12 g
Carbs:27 g
Fat:18 g
Directions
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1
Heat the oven to 350°F. Lightly butter a 9-by-13-inch baking dish.
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2
Stir the spinach, artichokes, cream cheese, sour cream, 1 cup mozzarella, Parmesan, scallions, grated garlic, lemon zest, salt, black pepper, and red pepper flakes in a large bowl until evenly combined.
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3
Keep the rolls attached and slice the entire slab horizontally with a serrated knife. Place the bottom slab cut side up in the prepared baking dish.
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4
Spread the spinach-artichoke mixture evenly over the bottom rolls, reaching all the way to the edges. Sprinkle with the remaining 1/2 cup mozzarella.
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5
Set the top slab of rolls over the filling. Mix the melted butter with the garlic powder and oregano, then brush it generously over the tops and into the seams.
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6
Cover the dish loosely with foil and bake for 18 minutes, until the filling is hot and the cheese has begun to melt.
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7
Remove the foil and bake for 10 to 12 minutes more, until the tops are deep golden and the cheese bubbles at the edges.
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8
Rest for 5 minutes, then cut through the seams with a small knife and serve the sliders warm.
Ingredients
- Frozen Chopped Spinach, Thawed And Squeezed Very Dry:10 oz
- Canned Artichoke Hearts, Drained, Patted Dry, And Chopped:14 oz
- Cream Cheese, Softened:8 oz
- Sour Cream:1/3 cup
- Shredded Low-Moisture Mozzarella:1 1/2 cups
- Finely Grated Parmesan:1/2 cup
- Scallions, Thinly Sliced:3
- Garlic, Finely Grated:2 cloves
- Lemon Zest:1 tsp
- Kosher Salt:1/2 tsp
- Black Pepper:1/4 tsp
- Soft Pull-Apart Dinner Rolls:12
- Unsalted Butter, Melted:3 tbsp
- Garlic Powder:1/2 tsp
- Dried Oregano:1/2 tsp
- Crushed Red Pepper Flakes:1/4 tsp
Tips & Notes
- Squeeze the thawed spinach in a clean kitchen towel until no more liquid comes out.
- To make ahead, assemble the filled rolls without the garlic butter, cover, and refrigerate for up to 24 hours. Brush and bake directly from the refrigerator, adding 3 to 5 minutes to the covered baking time.
- Use low-moisture mozzarella rather than fresh mozzarella so the filling stays creamy instead of watery.
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