Thaw one loaf of Rhodes bread according to package directions until doubled in size.
Mix cream cheese, mayonnaise, spinach, artichokes, garlic paste, salt, pepper, and 1/2 cup mozzarella cheese together
As soon as the bread is doubled in size roll it into a rectangle 12" x 18".
Spread cream cheese mixture over bread dough.
Cut bread into 12-15 rectangles. Stack rectangles making sure the outside pieces have cream cheese side facing in. Set bread, cut side down, in the bread pan.
Cover pull-apart bread with greased plastic wrap and cover. Let rise until doubled in size. It usually takes about 30 minutes.
Preheat oven to 350 degrees.
Bake bread for 30 minutes. Then sprinkle with remaining mozzarella cheese and parmesan cheese. Bake for 10 more minutes.
Let the bread rest for 5 minutes. Remove from the bread pan and garnish with chopped parsley if desired.