Preparation Steps

• In a large bowl, whisk together the flour, salt, and yeast. Gradually add the warm water and olive oil, mixing until a shaggy dough forms.
• Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
• While the dough is rising, prepare the filling. In a medium bowl, combine the softened cream cheese, thawed and squeezed spinach, chopped artichoke hearts, Parmesan cheese, minced garlic, salt, and pepper. Mix until well combined.
• Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about 12x18 inches.
• Spread the spinach artichoke filling evenly over the dough, leaving a small border around the edges.
• Starting from one of the long sides, tightly roll up the dough into a log. Slice the log into 12 equal pieces.
• Arrange the spiral slices cut-side up in a greased 9x13 inch baking pan.
• In a small bowl, mix the melted butter with garlic powder.
• Brush the tops of the bread slices with the garlic butter. Sprinkle with mozzarella cheese.
• Cover the pan and let the bread rise for another 20-30 minutes.
• Preheat your oven to 375°F (190°C).
• Bake for 25-30 minutes, or until the bread is golden brown and the cheese is melted and bubbly.
• Let cool slightly before serving.