Spinach-Artichoke “Dip” Rolls
Recipe: https://recipestripper.com/recipes/d35ca3c8-1c4d-4269-9908-20a7a03c44ad
Original source: https://www.goodhousekeeping.com/food-recipes/a63229728/spinach-artichoke-dip-rolls-recipe/

Spinach-Artichoke “Dip” Rolls are made of pizza dough are inspired by everyone’s favorite dip. Make them for a potluck or on game day.
Yield: 15 serving(s)
Prep time: PT0S
Cook time: PT0S
Total time: PT1H5M

Ingredients
- 1 tsp. olive oil
- 8 oz. cream cheese, at room temp
- 1 10-oz. package frozen chopped spinach, thawed, drained and squeezed dry
- 1 14-oz. can artichoke hearts, drained and roughly chopped
- 1/2 c. grated Pecorino Romano
- 2 cloves garlic, grated
- 1 tsp. lemon zest
- 1/2 tsp. pepper
- 6 oz. white Cheddar cheese, coarsely grated (2 cups), divided
- All-purpose flour, for dusting
- 1 1-lb. 5-oz. ball Homemade Pizza Dough or store-bought pizza dough, at room temp
- 1 large egg beaten with 1 tsp. water
- 1/2 tsp. sesame seeds

Instructions
1. Heat oven to 425°F. Brush 9- by 13-inch baking dish with oil.
2. In large bowl, stir together cream cheese, spinach, artichokes, Pecorino Romano, garlic, lemon zest, pepper and two-thirds of Cheddar (4 ounces).
3. On lightly floured surface, roll dough into 16- by 11-inch rectangle. Spread surface with spinach-artichoke mixture, leaving 1/2-inch border. Starting at 1 long side, roll dough into log. Cut crosswise into 15 equal rolls. Arrange in prepared baking dish, cut sides up.
4. Brush beaten egg onto tops of rolls and bake until beginning to turn golden brown, 25 minutes. Remove from oven and sprinkle with remaining Cheddar, then sesame seeds. Continue to bake until Cheddar melts and top is golden brown, 8 to 12 minutes more. Let rest 5 minutes before serving.