|A ride up to the rock and a toast to the last camping|
trip of the season.
|We were trying to let the dog blanket dry.|
Tek decided he still needed to sit on it.
|Cooking on the covered grill works, but the bread doesn't|
toast up on the top like it will in your oven at home.
Spinach Artichoke Pull-Apart Rolls
adapted from Cast Iron Keto, blog
For the Rolls:
6 oz. cream cheese
2 1/4 cups shredded mozzarella, low moisture works best here
2 1/4 Tablespoons baking powder
1 cup + 1/2 Tablespoon almond flour
For the Dip:
4 oz. cream cheese
1- 7 oz. can artichoke hearts, drained and chopped
1/2 cup mozzarella
1/4 cup parmesean
1/2 cup frozen spinach, chopped
4 green onions, sliced
2 large cloves garlic, chopped fine
1/2 tsp. salt
1/4 tsp. pepper
Make the rolls: melt cream cheese and mozzarella in the microwave until soft and easy to mix. Add eggs, baking powder an almond flour, mix well. Chill in refrigerator for 10 minutes.
In the meantime, make dip. In a medium bowl add all the dip ingredients and mix well with a hand mixer. Set aside.
Take dough from refrigerator and make into 12 balls. Roll them in your hands to shape them, I wet my hands and that helped the dough not stick. Place balls around the edges of your cast iron pan. Cool in refrigerator for at least 10 minutes or up to overnight.
Preheat oven to 400°F. Spoon dip in the middle of your pan. Bake for 15-20 minutes or until rolls are golden brown and fluffy and dip is hot throughout. Serve.
2 years ago: End of the Summer
4 years ago: Brandy Alexander and New Cookbooks
5 years ago: Happy Home Makeer - Drink of the Week
August 13, 2018 Sunrise 5:31 am Sunset 10:17 pm Temp. H 59/ L 47°F