These delicious Spinach Artichoke Dip Hasselback Croissants are a savory twist on a classic pastry. Filled with a creamy mixture of artichokes, spinach, and our Farmstyle Whole Milk Mozzarella Shredded Cheese, then sliced hasselback style for a stunning presentation. Perfect for brunch, appetizers, or any occasion where you want to impress with minimal effort!
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a medium mixing bowl, combine the softened cream cheese, 1 cup Tillamook Farmstyle Whole Milk Mozzarella Shredded Cheese, artichokes, spinach, garlic powder, kosher salt, and red pepper flakes. Stir until evenly combined.
Place each croissant on a cutting board. Using a sharp knife, score the croissant 1-inch apart, making sure not to cut all the way through. The cuts should be deep enough to create pockets but leave the base intact.
Carefully spoon the spinach-artichoke mixture into each cut, pressing it gently into the pockets. Sprinkle the remaining 1 cup of Tillamook Farmstyle Whole Milk Mozzarella Shredded Cheese over the top, ensuring sure some of it gets into the cuts as well. Place the stuffed croissants on the prepared baking sheet.
Bake for 12-15 minutes, or until the croissants are golden and the cheese is melted and bubbly.
Remove from the oven and brush with melted garlic butter.
