Spinach Artichoke Puff Pastry Rolls Recipe
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.
- 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
