Flatten and roll each biscuit half into dough balls

Using an 8 count pre-made biscuit pack, separate each biscuit into equal halves

Arrange dough balls seam side down around the edges of a cast iron skillet.

Brush liberally with   2 TBS Olive Oil 1 tsp Italian Seasonings 1 tsp Fresh Rosemary (if desired)

To make the spinach dip combine 2 Cups shredded mozzarella 1 Cup ricotta 3/4 Cup thawed frozen spinach 1/4 Cup mayo 1/2 Cup shredded parmesan 2 tsp garlic powder 1 tsp salt

Stir and mix completely, then add the mixture into the center of the unbaked dough balls.

Smooth to an even layer for baking

Bake at 350 degrees F for 20 minutes or until the bread is lightly browned, and the dip is bubbling.

Enjoy this warm Spinach and Bread Dip!

Click the link below for full recipe and tutorial