Looking for the perfect holiday snack idea? This Spinach Artichoke Breadstick Tree recipe is a variation of a recipe by It’s Always Autumn with my own Dr. MC spin on it. I have been making this during the holidays for a few years now, and it is always a hit. It looks lovely, and it is so delicious. It’s a win-win! Oh, and it is not as hard as it may look.
Keep your eyes peeled for an upcoming release of Saugus TV’s What’s Cookin’ show where I make this awesome holiday party snack.
You can check out my other recipes here.
- 10 oz Frozen chopped spinach thawed and squeezed dry
- 6 oz cream cheese softened
- 2 tablespoons of minced garlic
- 1/4 cup marinated artichoke hearts (snipped or diced), drained (a little oil from the jar is ok)
- 1/2 teaspoon sea salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground black pepper
- 1 teaspoon Italian seasoning (Mrs. Dash)
- 1/4 cup grated romano cheese
- 1/4 cup grated parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 tube refrigerated thin crust pizza crust
- 2 tablespoons butter (melted)
- 1/2 teaspoon Everything Bagel Spice or Italian Seasoning
- 1/2 teaspoon of Garlic Salt
Optional – you can add roasted red peppers cut up (¼ cup or so) and add to the mixture for a pop of red color to add to the holiday aspect of this treat.
- Preheat over to 400 degrees
- In a small bowl, mix the spinach, cream cheese (room temperature) & cut artichokes.
- Add in the minced garlic, salt, onion powder, chili powder, black pepper, and Italian seasoning and mix thoroughly to combine.
- Add the grated cheeses and half of the shredded mozzarella cheese. Mix thoroughly to combine.
PREPARE THE TREE:
- Unroll the pizza crust onto a piece of parchment paper.
- Using kitchen scissors (or a pizza slicer), cut out the main triangle tree shape.
- Don’t discard the cut dough pieces (that is the bottom of the tree). You should have one larger triangle and two smaller triangle pieces.
- On a baking sheet lined with parchment paper, lay out the cut pieces (long edged together) and shape them into a triangle (bottom of the tree), and using your hands, press the dough pieces in the middle. Your nice cut triangle will go on top of it. Don’t panic if the dough moves around and stretches; just gently reshape it how you want it. The dough is very forgiving.
PUTTING IT TOGETHER:
- Now take your spinach mixture and begin spreading it out across the base of the tree. Cover it evenly. You may have extra stuffing. You can keep it to the side and serve it as a bonus dip.
- Sprinkle the remaining shredded mozzarella cheese on top of the layer of stuffing mixture.
- Carefully take the other dough tree half and place it on top of the other piece with the stuffing. Then, gently press it down, so it sticks.
- Using your kitchen scissors or pizza cutter, carefully “snip” the branches. Every inch or so cut a branch on both sides. Be careful to leave about an inch in the middle not cut.
- Once the branches are cut, you grab each one and gently twist them. Some smaller branches will only allow for a half twist. Longer branches will allow for more twisting. Once all of the branches are twisted – it is ready to go in the oven!
- Bake for about 20-22 minutes. Make sure the bottom is nice and browned. I like to zap the top under the broiler for a minute (keep an eye on it) to ensure it gets nice and browned.
FINISHING TOUCH & SERVING:
- After removing it from the oven, take the melted butter and mix in the garlic salt.
- Gently brush the butter all over the tree
- Sprinkle the Everything Bagel Spice over the top of the tree.
- This is best served warm.
- Once out of the oven, take the melted butter and mix the garlic salt into it.
- Gently brush the tress with the butter mixture and then top with Everything Bagel Spice!
- The parchment paper allows for an easy transition to a decorative tray! Enjoy!