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.
