Spinach and Artichoke Skillet Biscuit Bombs
Lord Byron's Kitchen
Lord Byron's Artichoke and Spinach Dip
Pillsbury Country Style Biscuits,
Non-stick cooking spray
Preheat oven to 350 degrees. Lightly spray a 10" cast iron pan with non-stick cooking spray.
Open the packaged biscuits and gently separate. Using your finger tips, carefully press the biscuits into a flat circle - stretch the dough gently to about 5 inches in diameter.
Place a heaping tablespoon of the dip into the center of the biscuit and fold over the dough. Pinch the dough together and form into a ball. Place each ball around the perimeter of your cast iron pan.
Once all ten biscuits have been stuffed and placed in the pan, pile the center of the frying pan with the remaining dip.
In a small bowl, whisk together the olive oil, garlic, and parsley. Use a pastry brush to liberally brush the tops of each ball.
Bake for 15-20 minutes, or until the balls are deep, golden brown.