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.
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