Introduction

These Spinach Dip Rolls are a delicious, savory treat perfect for parties or a cozy snack. Filled with a flavorful mixture of spinach, artichokes, and cheeses, wrapped in flaky puff pastry, they’re sure to impress your guests.

Spinach Artichoke Puff Pastry Rolls Recipe - Recipe Image

Ingredients

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
1 large egg
2 tbsp. heavy cream
All-purpose flour, for dusting
1 (17-oz.) package puff pastry, thawed
2 tbsp. everything bagel seasoning or toasted sesame seeds

Instructions

Step 1: In a large bowl, combine spinach, artichokes, Parmesan, Gruyère, cheddar, garlic, cream cheese, lemon zest (if using), red pepper flakes, and kosher salt. Mix well until evenly blended.
Step 2: In a small bowl, whisk together the egg and heavy cream to create an egg wash.
Step 3: Lightly flour a clean surface and roll out both sheets of thawed puff pastry into 10 inch by 10 inch squares. Cut each square in half to form two rectangles, for a total of four pieces.
Step 4: With the longer edge of a rectangle facing you, use a fork to pierce the dough all over. Spoon one-quarter of the spinach mixture into a single rope along the edge closest to you.
Step 5: Brush the far edge of the dough with the egg wash. Carefully roll the dough over the filling away from you, wrapping tightly around the mixture. Use a fork to gently crimp the edges, sealing the roll.
Step 6: Repeat this process with the remaining dough and filling to create four logs. Transfer the rolls to a baking sheet lined with parchment paper and freeze for 20 minutes to firm up.
Step 7: Preheat the oven to 425°F (220°C) and place a rack in the center. Slice each chilled log into four pieces, brush each with egg wash, and sprinkle with everything bagel seasoning or toasted sesame seeds.
Step 8: Bake the rolls for about 25 minutes, or until the puff pastry is golden brown and crisp. Allow to cool slightly before serving.

Tips & Variations

For a milder flavor, omit the crushed red pepper flakes or substitute with smoked paprika.
Use fresh spinach that has been sautéed and drained if preferred over frozen spinach.
Swap Gruyère with mozzarella or fontina for a different cheese profile.
Try brushing the tops with melted butter instead of egg wash for a softer crust.

Storage

Store leftover rolls in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10–15 minutes to restore crispness. These rolls can also be frozen before baking; freeze shaped rolls on the baking sheet, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these rolls ahead of time?

Yes, you can assemble the rolls and freeze them before baking. When ready, simply slice, add the egg wash and seasoning, and bake from frozen with a little extra time.

What can I use if I don’t have puff pastry?

Puff pastry gives these rolls their signature flaky texture, but you can substitute with crescent roll dough or phyllo dough for a different texture and flavor.

Spinach Artichoke Puff Pastry Rolls Recipe

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These Spinach Dip Rolls are a savory, cheesy appetizer combining thawed spinach, marinated artichoke hearts, and a blend of Parmesan, Gruyère, and cheddar cheeses wrapped in flaky puff pastry. Perfectly seasoned with garlic, lemon zest, and red pepper flakes, these rolls are baked to golden perfection and topped with everything bagel seasoning for a delightful crunch and burst of flavor.

Author: Bella
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Yield: 16 rolls 1x
Category: Appetizer
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Filling Ingredients

1 lb. frozen spinach, thawed and 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 Topping

1 large egg
2 tbsp. heavy cream
All-purpose flour, for dusting
1 (17-oz.) package 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 marinated artichoke hearts, shredded Parmesan, Gruyère, and white cheddar cheeses. Add the grated garlic, softened cream cheese, lemon zest if using, crushed red pepper flakes, and kosher salt. Mix thoroughly until all ingredients are well incorporated into a consistent filling.
Prepare the dough: Whisk together the egg and heavy cream to create an egg wash. On a lightly floured surface, roll each sheet of puff pastry to a 10″ x 10″ square. Cut each square in half lengthwise to produce two rectangular sections per sheet.
Assemble the rolls: Position one rectangle with the longer edge facing you. Using a fork, pierce the dough all over to prevent bubbles during baking. Place one-quarter of the spinach mixture in a line along the edge closest to you. Brush the opposite edge with the egg wash. Carefully roll the dough over the filling away from you, wrapping it tightly. Use a fork to gently crimp the far edge, sealing the roll. Repeat this process with remaining pastry and filling to make a total of four logs. Transfer the logs to a parchment-lined baking sheet and freeze for 20 minutes to firm up.
Prepare for baking: While the rolls freeze, preheat your oven to 425°F and place a rack in the center. Once chilled, slice each log into 4 pieces, yielding 16 rolls total. Arrange the slices on the baking sheet. Brush each piece generously with egg wash and sprinkle with everything bagel seasoning or toasted sesame seeds.
Bake and serve: Bake the rolls for about 25 minutes or until the puff pastry is golden brown and puffed. Remove from oven and allow to cool slightly before serving. These rolls are best enjoyed warm as an appetizer or snack.

Notes

Be sure to thoroughly drain the spinach to avoid soggy pastry.
Lemon zest is optional but adds a bright, fresh note to the filling.
Freezing the assembled logs before slicing helps maintain their shape during baking.
Substitute Gruyère with Swiss cheese if unavailable.
These rolls can be made ahead and frozen before baking; just add a few extra minutes to the baking time if baking from frozen.

Keywords: spinach dip rolls, spinach artichoke appetizer, puff pastry rolls, cheesy spinach rolls, party appetizers