Spinach & Artichoke Bubble Bake - cooking recipe

Ingredients

1 (8 count) container of pillsbury grands flaky layers biscuits
3 cups frozen spinach, defrosted (squeezed gently to get out excess moisture)
2 cups shredded mozzarella cheese (divided in half)
1 (15 ounce) can artichoke hearts
1 (8 ounce) container cream cheese
1/2 cup grated parmesan cheese
1 cup sour cream
1 teaspoon cayenne pepper (optional but SO good, it really makes this amazing)
salt and pepper

Preparation

Roughly chop Artichoke Hearts.
In a medium bowl mix together the Cream Cheese, Sour Cream, Parm, salt and pepper, and Cayenne. Use a food if you have one, but if not, mixing it by hand will be just fine.
Add the sauce into the Spinach and Artichokes, fold in one cup of the Mozzarella.
Cut each Biscuit into fourths. Add them into the bowl and gently mix them into the saucy Spinach & Artichokes, coating them completely.
Pour it all into a 9 x9 inch baking pan and top it with that reserved cup of Mozzarella.
Bake it at 350 degrees for 1 hour, making sure to cover it halfway through(after 30 minutes).
If you'd like the top to be nice and super golden, broil it for a couple of minutes before serving.
Serve warm so it will be nice and ooey and gooey!