SPINACH ARTICHOKE DIP PULL-APART ROLLS

Ingredients

Rolls:

• 6 ounces cream cheese block – not spreadable – no additives
• 2 ¼ cups shredded mozzarella cheese low moisture – part-skim – no additives, preservatives, etc
• 3 large eggs
• 2 ¼ tablespoons aluminum-free baking powder
• 1 cup + ½ tablespoon almond flour

Spinach Artichoke Dip:

• 1 7 oz can artichoke hearts, drained and finely chopped
• 4 ounces cream cheese
• ½ cup mozzarella
• ¼ cup parmesan cheese
• ¼ cup sour cream
• 1 ½ cups fresh spinach finely chopped
• 1 clove garlic minced
• ¼ onion minced
• ¼ teaspoon salt
• ⅛ teaspoon pepper

Instructions

• Preheat the oven to 400° F
• In a small pot over low heat melt the cream cheese and mozzarella together. It should resemble a thick gooey paste. You can also use the microwave.
• Add the melted cheeses to a large bowl along with the baking powder, almond flour, and eggs. Mix until smooth and refrigerate 10-20 minutes. Roll into 12 balls and chill in the refrigerator for at least another 10 minutes until set.
• While the dough is chilling make the spinach dip, simply mix all of the ingredients together in a large bowl until combined.
• Place the dough balls around the edge of the skillet touching on each side. Fill the center with the spinach dip. Bake for 17-20 minutes until the rolls are fluffy, golden brown, and cooked through. Serve.