Spinach Dip Puff Pastry Rolls with Artichoke and Cheese Recipe

Oh, I absolutely love this Spinach Dip Puff Pastry Rolls with Artichoke and Cheese Recipe because it’s like biting into a warm, flaky hug filled with cheesy, garlicky goodness! Every time I bring these to a party or whip them up for a cozy night in, they disappear faster than I can slice them. The combination of creamy spinach, tender artichokes, and melty cheeses wrapped in buttery puff pastry is simply irresistible.

You’ll find that these rolls are perfect for entertaining since they’re easy to make ahead and look impressive, but they require surprisingly little effort. Whether it’s a game day snack, an appetizer for a dinner party, or a special treat for your family, you’ll cherish how this Spinach Dip Puff Pastry Rolls with Artichoke and Cheese Recipe brings comfort and a touch of elegance all in one bite.

Ingredients You’ll Need

These ingredients come together to create a creamy, flavorful filling that pairs perfectly with the buttery layers of puff pastry. Tip: Use good-quality cheeses and properly drained spinach to keep everything tasting fresh and avoid sogginess.

• Frozen Spinach: Make sure it’s thawed and very well-drained to avoid excess moisture in your filling.
• Marinated Artichoke Hearts: They add a tangy depth — chop them finely for even distribution.
• Parmesan Cheese: Brings sharp, salty notes that enhance the blend.
• Gruyère Cheese: Offers rich, nutty flavor and great meltability.
• White Cheddar Cheese: Adds a smooth sharpness to balance other cheeses.
• Garlic: Fresh and grated or finely chopped for that punchy aroma.
• Cream Cheese: Adds creaminess and helps bind the filling together.
• Lemon Zest: Optional, but it brightens the filling like little bursts of sunshine.
• Red Pepper Flakes: Just enough heat to keep things interesting.
• Kosher Salt: Enhances all the flavors in the roll.
• Large Egg: For the egg wash to get gorgeous golden pastry.
• Heavy Cream: Mixed in the egg wash for a glossy finish.
• All-Purpose Flour: For dusting your surface and preventing sticking.
• Puff Pastry: Thawed and ready to roll, this is the flaky star of the show.
• Everything Bagel Seasoning or Toasted Sesame Seeds: Adds crunch and extra flavor on top.

Variations

I love experimenting with this recipe to suit different occasions or dietary needs. You can easily swap cheeses or add in extras to make it your own—trust me, the possibilities are delicious!

• Gluten-Free Variation: Use gluten-free puff pastry to make this suitable for gluten-sensitive friends; just watch the baking time closely since GF pastries can brown quicker.
• Spicy Kick: Add a dash more crushed red pepper flakes or even a touch of cayenne for a hotter version that my spice-loving family swears by.
• Vegan Version: Substitute cream cheese and cheese blends with vegan alternatives and use a plant-based puff pastry—I’ve had success with this and even meat-eaters couldn’t tell the difference!
• Seasonal Spin: In the fall, I sometimes add finely chopped roasted butternut squash or mushrooms to the mix for extra heartiness and flavor.

How to Make Spinach Dip Puff Pastry Rolls with Artichoke and Cheese Recipe

Step 1: Mix the Flavorful Filling

Start by combining your well-drained spinach, chopped artichokes, Parmesan, Gruyère, cheddar, garlic, cream cheese, lemon zest (if you’re using it), red pepper flakes, and salt in a large bowl. I like to use my hands or a sturdy spoon to really meld the mixture together so everything is evenly combined. This is where the magic happens, so make sure to taste for seasoning—you want that perfect balance of cheesy, tangy, and savory before you move on.

Step 2: Prepare Puff Pastry and Egg Wash

In a small bowl, whisk the egg with the heavy cream to create an egg wash — this will give your rolls that lustrous golden finish. On a lightly floured surface, roll out each puff pastry sheet into a 10″x10″ square for even thickness. Then, cut each square in half lengthwise to create 2 rectangles per sheet.

Step 3: Fill, Roll, and Freeze

With the longer edge of a rectangle facing you, use a fork to prick the dough all over to prevent bubbling. Spoon about a quarter of your spinach mixture into a long line close to the edge nearest you. Brush the farthest edge lightly with egg wash. Roll the dough tightly over the filling away from you, sealing the edge by pinching gently with a fork. Repeat with the remaining dough and filling, forming 4 logs total.

This step was a game-changer for me when I discovered freezing the rolls for 20 minutes before slicing and baking keeps them from losing shape in the oven—such a simple tip that makes a big difference!

Step 4: Slice, Season, and Bake

Preheat your oven to 425°F (220°C). Remove the chilled logs from the freezer and slice each into 4 pieces, giving you 16 puff pastry rolls. Place them cut-side down on a parchment-lined baking sheet. Brush each piece with egg wash and sprinkle generously with everything bagel seasoning or toasted sesame seeds. Pop them in the oven and bake until golden brown, about 25 minutes. Let them cool just a bit—you don’t want to burn your tongue, but they’re best enjoyed warm.

How to Serve Spinach Dip Puff Pastry Rolls with Artichoke and Cheese Recipe

Garnishes

I usually sprinkle extra everything bagel seasoning right after the egg wash—it adds beautiful texture and a savory punch. Sometimes, I like to add a sprinkle of freshly chopped parsley or a tiny drizzle of garlic-infused olive oil when serving, just to elevate those flavors and add a pop of color.

Side Dishes

These rolls are fantastic on their own, but pairing them with a crisp green salad or a light tomato soup really rounds out the meal. When I serve these for game day, my go-to sides are crunchy veggie sticks and a zesty ranch dip—it balances the richness perfectly.

Creative Ways to Present

For parties, I love arranging the rolls on a wooden board garnished with fresh herbs and lemon wedges. Another fun idea is to serve them in mini muffin tins for perfect portion control and easy grab-and-go bites. Wrapping them with a small ribbon for a festive touch also makes them stand out for special occasions.

Make Ahead and Storage

Storing Leftovers

Leftover rolls store beautifully in an airtight container in the fridge for up to 3 days. To keep them from getting soggy, I let them cool completely before sealing. When I’ve had leftovers, reheating in the oven brings back most of that fresh-baked flakiness.

Freezing

One of the best things I discovered about this recipe is how well it freezes. After rolling and chilling them, I slice and flash freeze the pieces on a baking sheet, then transfer to freezer bags. They keep up to 3 months and make an easy crowd-pleaser anytime. No thawing required—just bake directly from frozen, adding a few extra minutes to the bake time.

Reheating

To reheat, I pop these rolls into a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through and crisp again. I avoid the microwave since it can make the pastry soggy, and after reheating in the oven, the rolls taste almost fresh-baked.

FAQs

Final Thoughts

This Spinach Dip Puff Pastry Rolls with Artichoke and Cheese Recipe has become one of my lifelong favorites because of how effortlessly it blends amazing flavors with party-ready presentation. I really encourage you to try making this at home—it’s easier than you think, and the payoff is big smiles and compliments from anyone lucky enough to take a bite. Trust me, you’ll be reaching for this recipe again and again once you discover that perfect combo of flaky, cheesy, and delicious!

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