STREAMING NOW: Taste in Translation

Chicken, Artichoke, and Spinach Wreath

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“If you love spinach and artichoke dip, you'll also love this dish! It has the same flavors, but adds chicken and flaky pastry to make an impressive party snack instead of a dip. Serve this to the crowd watching the big game, or to the girls at your next bridal shower, either way you're sure to get rave reviews.”
READY IN:
50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. In a large skillet, cook the bacon until crisp. Set aside on paper towels to drain grease.
  3. Season chicken with salt, pepper, garlic powder, and paprika.
  4. Grill or sauté chicken until just cooked through. Set aside to cool slightly.
  5. While chicken cooks, mix mayo, basil, oregano, garlic powder, onion powder, a pinch of kosher salt, and a big pinch of ground black pepper in a large mixing bowl.
  6. Add the chopped scallions to the bowl.
  7. Chop cooked chicken into bite sized pieces. Add to the bowl.
  8. Drain, rinse, and pat dry artichokes. Chop finely, and add to the bowl.
  9. Thaw frozen spinach, rinse, and drain very well, squeezing out all excess water. Add to the bowl.
  10. Crumble cooked bacon, and add to the bowl.
  11. Mix well, until all of the ingredients are coated with the mayo mixture.
  12. Taste, and add more salt or pepper if needed.
  13. Open the rolls, and separate the dough into 16 triangles.
  14. On a baking stone or greased baking sheet, arrange the triangles in a circle, with the large ends overlapping near the center of the sheet and the thin points facing away from the center (this should look like a sunburst with a hole in the middle when done). If the points hang over the edge of the sheet, that's okay.
  15. Spread half of the chicken mixture evenly in a ring over the wide ends of the dough.
  16. Open the cheese wedges and cut each triangle in half, making two smaller triangles.
  17. Lay the cheese on top of the chicken mixture, arranging the triangles evenly around the circle.
  18. Cover the cheese with the rest of the chicken mixture.
  19. Pull the narrow points of the dough over the chicken mixture, pinching the dough together at the inside of the ring to seal (The chicken mixture will not be completely covered).
  20. Bake at 375F for 20 minutes, or until dough is golden brown.
  21. Remove from oven, and let rest for 5 minutes before cutting into wedges to serve.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: