Description
These savory Spinach Dip Rolls combine a creamy blend of spinach, marinated artichokes, and a trio of cheeses wrapped in flaky puff pastry. Perfect as an appetizer or party snack, they offer a delightful mix of gooey filling and crispy golden crust with a flavorful kick from garlic, lemon zest, and red pepper flakes.
Ingredients
Scale
Filling
- 1 lb. frozen spinach, thawed, drained
- 1 cup chopped marinated artichoke hearts (about 6 oz. drained)
- 1 cup shredded Parmesan
- 1/2 cup shredded Gruyère
- 1/2 cup shredded white cheddar
- 3 cloves garlic, grated or finely chopped
- 2 oz. cream cheese, room temperature
- Zest of 1 lemon (optional)
- 1/2 tsp. crushed red pepper flakes
- 1/2 tsp. kosher salt
Egg Wash
- 1 large egg
- 2 Tbsp. heavy cream
Dough and Topping
- All-purpose flour, for dusting
- 1 (17-oz.) pkg. puff pastry, thawed
- 2 Tbsp. everything bagel seasoning or toasted sesame seeds
Instructions
- Prepare the filling: In a large bowl, mix together the thawed and drained spinach, chopped marinated artichokes, shredded Parmesan, Gruyère, white cheddar, grated garlic, room temperature cream cheese, lemon zest if using, crushed red pepper flakes, and kosher salt until well combined.
- Roll and cut puff pastry: In a small bowl, whisk together the egg and heavy cream to create an egg wash. Lightly flour a clean surface and roll each sheet of puff pastry to a 10″ x 10″ square. Cut each square in half vertically and horizontally to make four rectangles in total.
- Fill and shape rolls: With the longer edge of each rectangle facing you, pierce the dough all over with a fork to prevent puffing unevenly. Spoon one-quarter of the spinach mixture into a rope along the edge closest to you. Brush the top edge (farthest from you) with egg wash, then carefully roll the dough away from you tightly around the filling. Use a fork to gently crimp the edges to seal. Repeat this process for all four rectangles to create four logs. Place the rolls on a parchment-lined baking sheet and freeze for 20 minutes to firm up.
- Preheat oven and slice rolls: Position an oven rack in the center and preheat to 425°F (220°C). Remove the logs from the freezer and slice each one into 4 equal pieces for a total of 16 rolls. Arrange them on the parchment-lined baking sheet, spacing evenly.
- Brush, season, and bake: Brush each roll piece generously with the remaining egg wash and sprinkle with everything bagel seasoning or toasted sesame seeds. Bake in the preheated oven until the puff pastry is golden brown and cooked through, approximately 25 minutes. Allow the rolls to cool slightly before serving.
Notes
- For a milder flavor, omit the crushed red pepper flakes.
- These rolls can be assembled ahead and frozen before baking; bake directly from frozen adding a few extra minutes to the baking time.
- Serve warm with sour cream, ranch dressing, or your favorite dip for extra indulgence.
- Make sure to thoroughly drain the spinach to prevent soggy dough.
- You can substitute Gruyère with mozzarella if preferred.
Nutrition
- Serving Size: 1 roll
- Calories: 230
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 45 mg
