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Chicken And Spinach Pull-Apart Bread

Chicken And Spinach Pull-Apart Bread

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Chicken And Spinach Pull-Apart Bread

15 servingsINGREDIENTS225 g (1/2 lb) rotisserie chicken10 oz cream cheese, softened20 g (2/3 cup) spinach, cooked and drained250 g (2 cups) shredded mozzarella cheese1 teaspoon garlic powder1 teaspoon pepper1 teaspoon salt500 g (4 cups) flour4 tablespoons sugar4 tablespoons baking powder2 teaspoons salt12 tablespoons unsalted butter, cold480 mL (2 cups) whole milkPREPARATION1. Preheat oven to 400°F (200°C).2. Sift together the flour, sugar, baking powder, and salt in another large mixing bowl. Cut unsalted butter into small chunks and add to bowl or use a cheese grater to grate butter into smaller pieces. Use a fork to incorporate the butter into the flour mixture until it forms a crumbly texture.3. Add milk and stir the dough until it is thick and pulls away from the sides of the bowl. Transfer dough to a lightly floured, flat surface. Pat the dough down to about 1-inch in thickness, fold in half, and pat down once more to 1-inch in thickness. Cover with a towel and let rest for 30 minutes.4. While dough rests, combine chicken, cream cheese, spinach, mozzarella cheese, garlic powder, pepper, and salt in a large mixing bowl.5. Lightly flour a rolling pin and roll out dough out to about  ½-centimeter thickness. Use the lip of a cup to cut out 45 circles.6. Remove chicken spinach dip from the refrigerator and fill each dough circle with 1 tablespoon of dip. Fold each circle in half and press down the edges to seal the dip inside the dough. Fold the left side and right side of each half circle towards each other like a fortune cookie.7. Place the stuffed dough in an 11-inch nonstick or greased tart pan. Make an outer circle and work your way in, creating 4 circles total.8. Bake for 25 minutes, or until golden brown.9. Serve and enjoy!10. Inspired by: https://www.liveinternet.ru/users/3560462/post337895407/
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15 servings

INGREDIENTS

225 g (1/2 lb) rotisserie chicken

10 oz cream cheese, softened

20 g (2/3 cup) spinach, cooked and drained

250 g (2 cups) shredded mozzarella cheese

1 teaspoon garlic powder

1 teaspoon pepper

1 teaspoon salt

500 g (4 cups) flour

4 tablespoons sugar

4 tablespoons baking powder

2 teaspoons salt

12 tablespoons unsalted butter, cold

480 mL (2 cups) whole milk

PREPARATION

1. Preheat oven to 400°F (200°C).

2. Sift together the flour, sugar, baking powder, and salt in another large mixing bowl. Cut unsalted butter into small chunks and add to bowl or use a cheese grater to grate butter into smaller pieces. Use a fork to incorporate the butter into the flour mixture until it forms a crumbly texture.

3. Add milk and stir the dough until it is thick and pulls away from the sides of the bowl. Transfer dough to a lightly floured, flat surface. Pat the dough down to about 1-inch in thickness, fold in half, and pat down once more to 1-inch in thickness. Cover with a towel and let rest for 30 minutes.

4. While dough rests, combine chicken, cream cheese, spinach, mozzarella cheese, garlic powder, pepper, and salt in a large mixing bowl.

5. Lightly flour a rolling pin and roll out dough out to about ½-centimeter thickness. Use the lip of a cup to cut out 45 circles.

6. Remove chicken spinach dip from the refrigerator and fill each dough circle with 1 tablespoon of dip. Fold each circle in half and press down the edges to seal the dip inside the dough. Fold the left side and right side of each half circle towards each other like a fortune cookie.

7. Place the stuffed dough in an 11-inch nonstick or greased tart pan. Make an outer circle and work your way in, creating 4 circles total.

8. Bake for 25 minutes, or until golden brown.

9. Serve and enjoy!

10. Inspired by: https://www.liveinternet.ru/users/3560462/post337895407/

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