Prep Time: 20 min.

Bake Time: 40

Servings: 20

Difficulty: intermediate

Artichoke spinach dip meets sliders for the ultimate matchup of deliciousness.

Ingredients

20 Rhodes Dinner Rolls

½ cup unsalted butter melted 

½ teaspoon oregano 

¼ teaspoon garlic salt 

2 tablespoons grated Parmesan cheese 

2 tablespoons freshly minced parsley 

Spinach Mixture 

2 cups precooked chicken, shredded (rotisserie chicken works too) 

8 ounces cream cheese (softened) 

¼ cup sour cream 

1 tablespoon olive oil 

1 red bell pepper, chopped

1 can artichoke hearts (14.5 ounces), drained and chopped 

5 cups spinach chopped 

1 ¼ teaspoon garlic salt 

½ teaspoon coarsely ground pepper 

1 ½ cups shredded mozzarella cheese  

½ cup shredded Parmesan cheese 

1/4 tsp red pepper flakes

Instructions

1. Place 20 rolls evenly on a sprayed, 9×13 pan and cover with plastic wrap sprayed with cooking spray to keep from sticking to rolls while rising.
2. Let rise 1-2 hours until the rolls double in size. The actual time depends on the temperature of your kitchen. Do not overproof. The rolls will continue to rise while baking.
3. Preheat oven to 350 degrees F. Carefully remove plastic wrap. Bake 15-20 minutes, until golden brown.
4. In a separate bowl, combine the spinach mixture ingredients. (An electric mixer makes this easier.) 
5. When rolls are cooled, insert a serrated knife into the top of the roll. Cut a circle out of the roll; once removed it will look like a mini bread bowl.
6. Using a spoon, stuff the chicken and spinach mixture evenly into rolls, top with roll tops.  
7. In a small bowl, whisk together the melted butter, oregano, garlic salt, and parsley. Brush this mixture over the tops of the rolls and top with shredded parmesan cheese.
8. Cover the sliders with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes or until the tops are golden brown and the filling is heated through.