Skillet Pizza Dip

Ingredients

1

teaspoon butter

1

box (9 oz) frozen 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  refrigerated classic pizza crust

1

egg white

1

teaspoon extra virgin olive oil

2

tablespoons Parmesan cheese, shredded

Steps

• 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 and 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.
• 3

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

  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.
• 5

  Arrange the balls of dough in a single ring around the edge of the buttered skillet. Spoon spinach mixture into the center of the skillet.
• 6

  Brush the tops of the dough balls with olive oil and sprinkle the shredded Parmesan cheese over top.
• 7

  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.
• 8

  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.