FB Recipe Tried "Spinach & Artichoke Bubble Bake!"

Ok first of all make sure you read the directions all the way to the end, because I almost missed cooking for 1/2 the time and then covering it and cooking for the balance.

I followed this recipe exactly and when it was all said and done the biscuits in the middle didn't cook through, they were raw. 

It was tasty though.  And I am hoping with the reheat it will cook the biscuits or this will end up in the garbage.

Spinach & Artichoke Bubble Bake!

Warm and fluffy Biscuits are literally baked right into the most creamy and decadent Spinach Artichoke blend ever! Top it with a broiled layer of Cheese and there won’t even be a quiet chatter at your table!

What you’ll need:

1 container of Pillsbury Grands Flaky Layers Biscuits (8 count)

3 cups of Frozen and defrosted Spinach

2 Cups Shredded Mozzarella (divided in half)

1 can of Artichoke Hearts

1-8oz container of Cream Cheese

1/2 cup Grated Parmesan

1 cup Sour Cream

1 tsp. Cayenne Pepper..optional but SO good, it really makes this amazing!

S&P to taste

a 9×9 square oven safe dish (Pyrex)

Directions:

Give those Artichoke Hearts a rough chop…

In a medium bowl mix together the Cream Cheese, Sour Cream, Parm, S&P, and Cayenne. ~A food processor really helps…but if not, you can do it just fine!

Add the sauce into the Spinach and Artichokes, fold in one cup of the Mozzarella…

Now Cut each Biscuit into fourths…

Add them into the bowl and gently mix them into the saucy Spinach & Artichokes, coating them completely…

Pour it all into your baking pan and top it with that reserved cup of Mozzarella…

Bake it at 350 degrees for 1 hour, making sure to cover it halfway through!!See More