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Spinach & Herb Dip Breadsticks

Updated: Aug 1


  • 2 (13.8 oz) tubes of Pillsbury classic pizza crust

  • 1 large egg

  • 5 oz baby spinach

  • 1/4 red bell pepper chopped fine

  • 1/4 c sour cream

  • 1/4 c mayonnaise

  • 1 1/2 scallions sliced thin

  • 1/4 c fresh Freeman Herbs Organic Italian Parsley, leaves

  • 1 1/2 tsp fresh Freeman Herbs Organic Dill

  • 1/2 garlic clove minced

  • 1/8 tsp hot sauce

  • Salt and pepper to taste

  • Optional: 1/2 cup plain greek yogurt


In a food processor, put all ingredients with ½ teaspoon salt and ¼ teaspoon pepper and blend until combined (about a minute).

Transfer to bowl, cover and refrigerate until flavors have blended (at least 1 hour).

Roll out 1 crust on a prepared pan. Using a knife, cut dough into the shape of a football (about 14" long).

Spread the spinach-herb mixture on top, leaving an 1/8" to 1/4" border.

Place the second crust on top. Trim edges into the shape of the bottom crust and pinch edges together.

Using your knife (or pizza cutter) cut eight rectangular pieces on each side of your football shape (long side) and twist.

In a small bowl, whisk together your egg with a splash of water until combined. Brush the dough with the egg wash.

Bake until golden brown, 30-35 minutes.

Let cool.

Optional: using a piping bag, draw on the details of a football!



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