Hy-Vee Recipes and Ideas

Directions

1. Step1
   Preheat oven to 375 degrees.
2. Step2
   Generously butter an 8-inch cast-iron skillet. Find a bowl that is about 5 1/2-inches across the top, spray the outside with cooking spray and place it, top side down, in the center of the skillet. If you can't find a bowl, shape a sheet of aluminum foil into a tight circle about 5 1/2-inches around and 1 inch high and place it in the center. Spray it with cooking spray.
3. Step3
   Arrange the dough balls around the outside of the skillet, pushing them together as needed until they all fit. Brush dough balls generously with melted butter. Cover the skillet with plastic wrap and let rise until puffy, about 30 minutes.
4. Step4
   In a medium size bowl, mix cream cheese, sour cream and mayonnaise until combined. Add spinach, artichokes, garlic, sriracha, green onion, sun-dried tomatoes, 1/4 cup Parmesan cheese and 1/2 cup mozzarella-provolone mix and stir to combine. Season to taste with salt and pepper.
5. Step5
   Remove bowl from center of skillet. Spoon dip into the center space, pushing it right up to the edge of the dough. Sprinkle with remaining 1/4 cup Parmesan cheese.
6. Step6
   Bake 20 to 25 minutes, until rolls are golden and sound hollow when tapped and the dip is bubbly.
7. Step7
   Remove from oven. Raise oven rack to the top third and switch oven to broil. Sprinkle the rolls with remaining 1/2 cup mozzarella-provolone mix and broil until the cheese and dip is browned.
8. Step8
   Let skillet stand at least 5 to 10 minutes, or until just warm (not hot) before serving.