Using a large skillet line the outside rim with 20 frozen dinner rolls, I used Rhodes Rolls.
In the center of the rolls add a small cereal bowl, this will help push them together and keep the center open for your dip. Cover rolls and allow to rise for 90-120 minutes.
In a large skillet pan cook bacon. Once the bacon is completely cook drain, and allow the bacon to cool and set aside in a separate bowl, saving for later.
Using the same skillet that you used for the bacon add spinach, artichokes, sour cream, mayonnaise, cream cheese, mozzarella cheese and Parmesan cheese and garlic; cook over medium-high heat until the cheese melts. Then stir in cooked bacon until well combined.
Season with salt and pepper as needed to your taste.
Preheat oven to 350 F degrees.
Remove the bowl from the center of the skillet and add top to the center.
Melt the 2 tablespoons of butter and brush the melted butter on top of the rolls. Sprinkle with garlic salt and dried parsley.
Place the skillet in the oven and bake for about 20 to 25 minutes or until the rolls are a nice golden brown and dip is warm and bubbly.