Instructions

1. Preheat oven to 375˚F. Mix together Parmesan cheese, dip, artichokes and lemon juice; set aside.
2. Remove one third of dough; set aside. Divide remaining dough into 15 equal portions. Roll each portion into 1/4-inch thick round and stuff with 2 tsp Parmesan and artichoke filling. Pinch ends together to seal and roll into balls. Divide reserved dough into 10 smaller portions. Roll each portion into 1/4-inch thick round and stuff with remaining Parmesan and artichoke filling. Pinch ends together to seal and roll into balls.
3. Arrange larger balls, side by side and seam side down, on parchment paper–lined pizza pan to form 14-inch circle. Place smaller balls, side by side and seam side down, inside the round of larger balls. Whisk egg with 1 tbsp water. Brush balls evenly with egg mixture.
4. Bake for 30 minutes or until golden brown and dough is cooked through. Let stand for 10 minutes. Transfer to serving platter and garnish with rosemary sprigs and/or cranberries (if using).

Variation

Substitute thyme or bay leaves for rosemary sprigs if desired. Substitute dried cranberries for pomegranate seeds if desired.

Cooking time (duration)

Prep: 15 min. Cook: 30 min.

Number of servings (yield)

6-8 servings

Category

Appetizer

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