Preheat the oven to 400-degrees F. Grease a 10" cast iron skillet and set the frozen dough on their sides. Let thaw for 1-2 hours.
20 Dinner Rolls
Meanwhile, make the spinach dip by combining the cream cheese and sour cream in the bowl of an electric mixer fitted with a paddle attachment. Beat until creamy.
8 oz cream cheese, softened, 1 cup sour cream
In another skillet, melt 1 tablespoon of butter and cook the onion for 2-3 minutes on medium heat until them begin to soften. Add the garlic and cook 1-2 minutes more. Add to the dip mixture.
¼ cup red onion, 2 tablespoon butter, 1 clove garlic
Remove from the stand mixer and add in half of each of the mozzarella and cheddar cheeses, and the baby spinach. Season with salt and pepper to taste. Using a spoonula, fold all the ingredients together until combined.
2 cups baby spinach, 1 cup mozzarella cheese, 1 cup cheddar cheese, salt and pepper
Transfer the dip into the center of the skillet. Allow the rolls to rise until they are almost double in size (for this recipe, they will not rise quite as much because we're cooking them as a pull-apart recipe.)
Brush the tops of the rolls with melted butter and sprinkle on the granulated garlic, parmesan cheese, and kosher salt to taste.
1 teaspoon garlic powder, 2 tablespoon butter, Kosher salt, ¼ cup grated Parmesan cheese
Top the spinach dip with the remaining mozzarella and cheddar cheeses. Sprinkle the Parmesan cheese over the top of the rolls and dip.
1 cup cheddar cheese, 1 cup mozzarella cheese
Bake for 18-22 minutes until the rolls are golden brown, the spinach dip is hot and bubbly, and the cheese is melted. Serve hot.