Skillet Pizza Dip


  • 1 teaspoon butter
  • 1 (9 ounce) box frozen Green Giant™ frozen chopped spinach, thawed
  • 1 cup creamy Alfredo sauce
  • 1 cup freshly shredded mozzarella cheese, divided
  • 1 cup diced chicken breast, divided
  • 1/2 cup chopped sun-dried tomatoes (packed in oil and drained,) divided
  • 3 sticks mozzarella string cheese
  • 1 tube Pillsbury™ refrigerated classic pizza crust
  • 1 egg white
  • 1 teaspoon extra virgin olive oil
  • 2 tablespoons Parmesan cheese, shredded


1 _ Preheat oven to 350ºF. Grease a 10-inch oven-safe non-stick skillet (or cast iron skillet) with 1 teaspoon butter.

2 _ Squeeze excess water out of spinach.

3 _ Stir spinach into the Alfredo sauce. Add half of the shredded mozzarella cheese along with 2/3 of the diced chicken and 2/3 of the sun-dried tomatoes. Stir just until combined.

4 _ Cut each string cheese into 4 pieces. Unroll pizza dough and cut it into 12 squares.

5 _ Brush egg white over pieces of pizza dough. Set one piece of the string cheese on a square of dough. Attach opposing corners of the dough, then pinch around the edges to seal the dough. Pinch and roll into a ball.

6 _ Set balls of dough around the edge of the buttered skillet, creating one row of 12.

7 _ Spoon the spinach mixture into the center of the skillet.

8 _ Brush the tops of the dough balls with olive oil and sprinkle the shredded Parmesan cheese over top.

9 _ Sprinkle some of the remaining mozzarella cheese and all the remaining chicken and sun-dried tomatoes over the spinach dip, then top with the remaining mozzarella cheese.

10 _ Bake for 32-35 minutes, until the pizza crust turns deep golden brown and the cheese is melted and bubbly. Remove from oven and allow to cool for 5 minutes before serving.