Description
Deliciously flaky Spinach Dip Rolls filled with a creamy blend of spinach, artichokes, and three kinds of cheese, wrapped in buttery puff pastry and baked to golden perfection. These rolls make a perfect appetizer or party snack with a flavorful kick from garlic, lemon zest, and red pepper flakes.
Ingredients
Units
Scale
Filling
- 1 lb. frozen spinach, thawed, drained
- 1 cup chopped marinated artichoke hearts (about 6 oz. drained)
- 1 cup shredded Parmesan cheese
- 1/2 cup shredded Gruyère cheese
- 1/2 cup shredded white cheddar cheese
- 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
Pastry and Assembly
- 1 large egg
- 2 Tbsp. heavy cream
- 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, combine the thawed and drained spinach, chopped artichoke hearts, shredded Parmesan, Gruyère, and cheddar cheeses, grated garlic, cream cheese, lemon zest if using, crushed red pepper flakes, and kosher salt. Mix thoroughly until well incorporated.
- Prepare the Dough: In a small bowl, whisk the egg and heavy cream together to make an egg wash. On a lightly floured surface, roll out both sheets of thawed puff pastry into 10″ x 10″ squares. Then cut each square in half to form two rectangles, giving you four rectangles total.
- Assemble the Rolls: With the longer edge of a rectangle facing you, pierce the dough all over using a fork to prevent bubbling during baking. Spoon one-quarter of the spinach filling in a rope shape along the edge closest to you. Brush the far edge of the dough with the egg wash. Carefully roll the dough over the filling, rolling away from you to form a tight log. Gently crimp the edges with a fork to seal. Repeat this process for all four rectangles, then transfer the logs to a parchment-lined baking sheet and freeze for 20 minutes to help them hold their shape.
- Preheat and Slice: Place an oven rack in the center and preheat the oven to 425°F (220°C). Remove the logs from the freezer and slice each log into 4 equal pieces, yielding 16 rolls. Brush each piece with the remaining egg wash and sprinkle generously with everything bagel seasoning or toasted sesame seeds.
- Bake the Rolls: Bake the rolls on the parchment-lined baking sheet in the preheated oven until the puff pastry is golden brown and flaky, about 25 minutes. Allow to cool slightly before serving to enjoy the full flavors and perfect texture.
Notes
- Ensure the spinach is thoroughly drained to avoid soggy pastry.
- Freezing the assembled logs before slicing helps the rolls keep their shape and eases slicing without squishing.
- Substitute Gruyère with mozzarella or Swiss cheese if preferred.
- For a spicier kick, increase the crushed red pepper flakes.
- These rolls can be prepared ahead and baked just before serving.
Nutrition
- Serving Size: 1 roll
- Calories: 210
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg
