Spinach & Artichoke Bake

More like Spinach Bake. I had a can of biscuits I didn't use for the Chicken & Dumplings, so I looked on my Pinterest boards to see if I had anything that called for biscuits and I found this recipe from Oh, Bite It!. We had almost everything in our kitchen; we were missing artichoke hearts, but that didn't stop me from making this.

The smell that fills the kitchen when baking is amazing. My mouth instantly salivated when I opened the oven. This oey-goey meal is so good. I mean come on it has cheese and pillsbury dough, how could it not be good!? What more could I ask for? I guess artichoke hearts. I will definitely make sure I have those next time I make this, because I will most certainly make this recipe again.

Ingredients

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

3 cups of frozen spinach, defrosted

2 cups shredded Mozzarella, divided

1 can of artichoke hearts

8 oz cream cheese

1/2 cup grated parmesan cheese

1 cup sour cream

1 tsp. cayenne pepper, optional

salt and pepper, to taste

Directions

Oven: 350

Grease a 9x9 pyrex oven safe dish.
Chop up the artichoke hearts, place in a large bowl along with the defrosted spinach.
In a medium bowl, mix together the cream cheese, sour cream, parmesan, salt and paper, and cayenne if desired; add that mixture into the large bowl of spinach and artichokes, fold in 1 cup of Mozzarella.
Next, cut each biscuit into fourth; add them into the bowl and gently mix them into the saucy spinach and artichokes, coating them completely.
Pour everything into baking pan and top with the remaining mozzarella cheese.
Bake for an hour; halfway through make sure you cover it with foil!
Serve when warm and enjoy.

TATER RATER

Suggestions: If you'd like the top to be nice and golden, broil it for a couple of minutes before serving