Easy Artichoke Dip Stuffed Rolls
Easy Artichoke Dip Stuffed Rolls. Refrigerated biscuits stuffed with an artichoke and jalapeno dip, monterey jack cheese and smothered in butter. YUM.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 8 biscuits
- 1 (16 oz) can refrigerated biscuits should have 8 biscuits
- 8 tablespoons La Terra Fina Artichoke & Jalapeño Dip & Spread
- 4 oz monterey jack cheese cut into 8 equal cubes
- 1/2 stick unsalted butter (1/4 cup) melted
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 8 slices jalapeños
Preheat oven to 375 degrees F and grease an 8/9” round baking pan with cooking spray. Set aside.
Working with one biscuit at a time, flatten the dough on a clean work surface.
Spread 1 tablespoon dip onto biscuit.
Top with 1 cheese cube.
Pull the sides of the dough up and over the filling/cheese and pinch the seams together.
Use your hands to shape the biscuit into a ball.
Repeat with remaining dough.
Place the rolls in the prepared pan, seam side down.
Top each biscuit with a jalapeno slice.
In a small bowl, whisk together melted butter, garlic powder, and salt.
Pour over biscuits.
Bake in preheated oven for 20 minutes, cover with foil, and bake an additional 5-10 minutes, or until the dough is golden brown and cooked through.
Serve and enjoy!
Serving: 1stuffed biscuit | Calories: 435kcal | Carbohydrates: 35g | Protein: 9g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 765mg | Potassium: 372mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1080IU | Vitamin C: 106.8mg | Calcium: 144mg | Iron: 2.2mg