Spinach Artichoke Bubble Bake

• 1 container of Pillsbury Grands Flaky Layers Biscuits (8 count)
• 3 cups of Frozen and defrosted Spinach
• 2 Cups Shredded Mozzarella (divided in half)
• 1 can of Artichoke Hearts
• 1-8oz container of Cream Cheese
• 1/2 cup Grated Parmesan 1 cup Sour Cream
• 1 tsp. Cayenne Pepper.
• S&P to taste a
• 9x9 square oven safe dish (Pyrex) -

1. Give those Artichoke Hearts a rough chop
2. In a medium bowl mix together the Cream Cheese, Sour Cream, Parm, S&P, and Cayenne. ~A food processor really helpsbut if not, you can do it just fine!
3. Add the sauce into the Spinach and Artichokes, fold in one cup of the Mozzarella
4. Cut biscuits into fourths. Add them into the bowl and gently mix them into the saucy Spinach & Artichokes, coating them completely
5. Pour it all into your baking pan and top it with that reserved cup of Mozzarella
6. Bake it at 350 degrees for 1 hour, making sure to cover it halfway through!!

layers, mozzarella, hearts, cream cheese, sour cream, cayenne pepper, sp

Taken from www.epicurious.com/recipes/member/views/spinach-artichoke-bubble-bake-53069591 (may not work)