There’s just something so cozy and satisfying about bites of melty cheese, tender spinach, and tangy artichokes wrapped in flaky puff pastry, don’t you think? That’s exactly what you get with my Spinach and Artichoke Puff Pastry Rolls Recipe—warm, crispy rolls packed full of that irresistible spinach dip flavor everyone loves. I absolutely love making these when I want a crowd-pleasing appetizer that looks fancy but is deceptively simple to pull together.
This recipe shines for game day snacks, casual parties, or even when you just want something indulgent to nibble on during movie night. Once you try these rolls, you’ll see why they’re my go-to; the combination of creamy cheese and zesty artichokes wrapped in golden puff pastry is pure magic. Plus, they freeze and reheat beautifully, which makes life so much easier when you’re prepping ahead.
Why You’ll Love This Recipe
- Deliciously Easy: You get big flavor with minimal hands-on time—perfect for busy days or last-minute guests.
- Perfectly Portable: These rolls hold up great for parties, game days, or potlucks without losing their flakiness or taste.
- Customizable Filling: The spinach and artichoke combo can be jazzed up with extra spices or cheeses to suit your palate.
- Make Ahead Friendly: You can prep and freeze these rolls well in advance, which is a lifesaver on busy days.
Ingredients You’ll Need
The ingredients for this Spinach and Artichoke Puff Pastry Rolls Recipe come together like the perfect tag team: creamy cheeses, savory spinach, and tangy artichokes wrapped in buttery puff pastry. I always recommend using good-quality cheeses and ensuring the spinach is well drained to keep the rolls from getting soggy.
- Frozen spinach: Thaw and squeeze out extra moisture so your filling stays creamy, not watery.
- Marinated artichoke hearts: These add tang and texture, so drained well to avoid sogginess.
- Parmesan cheese: Brings sharpness and depth of flavor.
- Gruyère cheese: Melts beautifully and adds a nutty richness.
- White cheddar cheese: For a little extra bite and creaminess.
- Garlic: Freshly grated gives that vibrant, savory punch.
- Cream cheese: I always use room temperature to blend smoothly into the mixture.
- Lemon zest (optional): Adds a refreshing brightness that cuts through the richness.
- Crushed red pepper flakes: Just a pinch for a gentle heat that wakes up the flavor.
- Kosher salt: Essential for balancing and enhancing all the other tastes.
- Egg: Used in the wash to give your pastry that stunning golden shine.
- Heavy cream: Mixed with the egg wash to create a rich glaze.
- All-purpose flour: For dusting your surface so the puff pastry doesn’t stick (trust me, this makes a big difference).
- Puff pastry: Thawed and ready to roll—this is the star wrapping up all those amazing fillings.
- Everything bagel seasoning or toasted sesame seeds: A fun finishing touch that adds crunch and a bit of savory oomph.
Variations
I love how versatile the Spinach and Artichoke Puff Pastry Rolls Recipe is—it lets you get creative without complicating things. Whether you want it a little spicier, dairy-free, or with a different cheese combo, it’s easy to tweak based on what you have or your preferences.
- Add extra spice: Once, I added some smoked paprika and cayenne to the filling, and my family went crazy for the smoky kick.
- Dairy-free option: Swap cream cheese and shredded cheeses for plant-based alternatives, and it still turns out wonderfully flaky and tasty.
- Herbs: Fresh dill or basil mixed in gives a lovely herbaceous note—try it and see what you like best.
- Different seeds: Instead of everything bagel seasoning, toasted sesame or poppy seeds create a different but equally delicious finish.
How to Make Spinach and Artichoke Puff Pastry Rolls Recipe
Step 1: Mix the irresistible filling
Start by combining your thawed, well-drained spinach with the chopped marinated artichoke hearts in a large bowl. Then add the shredded Parmesan, Gruyère, white cheddar, garlic, softened cream cheese, lemon zest (if using), red pepper flakes, and salt. Mixing this filling by hand works best to make sure it’s evenly blended and every bite will be packed with flavor. I like to taste a little bit here to adjust the seasoning—trust me, this sets your rolls up for success.
Step 2: Prepare the puff pastry and egg wash
Next, whisk your egg and heavy cream together in a small bowl—this egg wash will give the pastries their gorgeous golden color. On a lightly floured surface, roll out each sheet of puff pastry to about 10 by 10 inches, then cut each into two rectangles. Don’t skip dusting the surface and rolling pin lightly with flour; puff pastry can get sticky fast, but a little flour keeps it smooth and easy to handle.
Step 3: Assemble the rolls
Place one of the rectangles with the long edge facing you. Pierce the dough all over with a fork to help prevent puffing up unevenly. Then spoon about a quarter of the spinach-artichoke mixture in a rope shape along the edge nearest you. Brush the farthest edge with the egg wash, then roll the dough tightly over the filling away from you. Use a fork to gently press and crimp the edges, sealing the roll to keep the filling inside. Repeat with remaining dough and filling to make four logs. Transfer the rolls to a parchment-lined baking sheet and pop them in the freezer for about 20 minutes to firm up—the freezing makes slicing cleaner and baking more even.
Step 4: Slice and season
Preheat your oven to 425°F and arrange the rack in the center. Take the chilled logs and slice each into four pieces—sharp serrated knife works great here to avoid squishing the rolls. Set the pieces cut-side up on the lined baking sheet, brush each with more egg wash, then sprinkle generously with everything bagel seasoning or toasted sesame seeds for that extra flavor and crunch.
Step 5: Bake until golden and irresistible
Bake your rolls for about 25 minutes until they’re golden brown and puffed. You’ll know they’re done when the pastry is crisp and flaky on the outside. Let them cool for a few minutes—this helps the filling set so it won’t ooze out when you bite in. I swear, the aroma alone will have everyone hovering in the kitchen.
Pro Tips for Making Spinach and Artichoke Puff Pastry Rolls Recipe
- Drain the spinach thoroughly: I learned the hard way that excess moisture can make the rolls soggy; squeeze it dry with kitchen towels or a fine sieve.
- Chill before slicing: Freezing the filled logs makes cutting cleaner and prevents the filling from spilling out.
- Use an egg wash generously: It creates that golden, shiny crust we all crave and acts like glue for your seasoning topping.
- Don’t overfill: Too much filling makes rolling tricky and risks tearing the pastry, so stick to the recommended amounts.
How to Serve Spinach and Artichoke Puff Pastry Rolls Recipe
Garnishes
When I serve these rolls, I love sprinkling a little extra everything bagel seasoning right before they go into the oven to enhance the flavor and add a bit of crunch. A light sprinkle of fresh chopped parsley or chives on top after baking adds a pop of color and freshness that guests always appreciate. Some of my friends also enjoy a small dollop of sour cream or herby Greek yogurt on the side for dipping.
Side Dishes
My favorite pairing for these Spinach and Artichoke Puff Pastry Rolls Recipe is a simple side salad with lemon vinaigrette to balance the richness. They also go well with roasted vegetables or a bright tomato salsa. At parties, I sometimes serve alongside a variety of dips and spreads to keep the snack table vibrant and fun.
Creative Ways to Present
For special occasions, I like to arrange the rolls on a wooden board lined with parchment paper and add some colorful edible flowers or fresh herb sprigs around them for a beautiful rustic look. You can also stack them pyramid-style on a tiered platter for a party spread that invites guests to grab-and-go. If you’re feeling extra festive, drizzle a little garlic butter over the top right after baking for a decadent finish.
Make Ahead and Storage
Storing Leftovers
I usually store any leftovers in an airtight container in the fridge for up to 3 days. When I do, I find that reheating them in the oven or a toaster oven helps preserve the flakiness of the puff pastry way better than using a microwave.
Freezing
I truly love that this Spinach and Artichoke Puff Pastry Rolls Recipe freezes well. After rolling and before slicing, just freeze the logs on the tray, then wrap them tightly in plastic wrap or foil. When I want a quick snack, I slice straight from frozen and bake, adding a few extra minutes to the baking time. It’s a total game-changer for busy days.
Reheating
To reheat leftovers and keep that delicious crisp exterior, I recommend warming them in a 350°F oven for about 10-15 minutes until hot throughout. This method revives that fresh-baked feel, unlike microwaving, which can make the pastry soggy.
FAQs
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Can I use fresh spinach instead of frozen for the Spinach and Artichoke Puff Pastry Rolls Recipe?
Absolutely! If you prefer fresh spinach, you’ll want to cook it down until all the moisture evaporates, then squeeze it dry before mixing it with the other ingredients. This prevents excess liquid from making your pastry soggy.
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What kind of puff pastry works best for this recipe?
I use store-bought frozen puff pastry sheets that are fully thawed overnight in the fridge. Brands like Pepperidge Farm or Jus-Rol work great and deliver flaky results without extra effort.
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Can I prepare these rolls completely ahead of time?
Yes! You can assemble the rolls, freeze them whole, then slice and bake straight from frozen when you’re ready. This flexibility makes it perfect for prepping snacks or appetizers in advance.
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How do I prevent the rolls from leaking filling during baking?
Make sure not to overfill and roll the dough tightly around the filling. Crimp the edges firmly with a fork and chill the logs before slicing. These little steps help keep everything sealed inside for neat rolls.
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What can I serve alongside Spinach and Artichoke Puff Pastry Rolls?
They pair wonderfully with fresh salads, roasted vegetables, or simple dips like sour cream or tzatziki to complement the richness.
Final Thoughts
Honestly, this Spinach and Artichoke Puff Pastry Rolls Recipe has become one of my favorite ways to impress guests without breaking a sweat. I love how the flaky puff pastry wraps up that creamy, flavorful filling into bite-sized treats that disappear way too fast. Whether you’re hosting a party, bringing a dish to share, or simply craving a tasty snack, give these rolls a try—you’ll be so glad you did. Trust me, once you taste that melty, savory goodness wrapped in crisp golden pastry, it might just become your new go-to comfort appetizer too!
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Spinach and Artichoke Puff Pastry Rolls Recipe
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 1 hr 15 mins
- Yield: 16 rolls
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Spinach Dip Rolls are a deliciously cheesy and flavorful appetizer made with spinach, marinated artichokes, and a blend of Parmesan, Gruyère, and cheddar cheeses wrapped in flaky puff pastry. Perfect for parties or as a savory snack, these rolls are baked to golden perfection and topped with everything bagel seasoning for an extra burst of flavor.
Ingredients
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, combine thawed and drained spinach, chopped marinated artichoke hearts, shredded Parmesan, Gruyère, and white cheddar cheeses. Add grated or finely chopped garlic, room temperature cream cheese, lemon zest if using, crushed red pepper flakes, and kosher salt. Mix until all ingredients are thoroughly incorporated.
- Prepare the dough: In a small bowl, whisk together the egg and heavy cream to make an egg wash. On a lightly floured surface, roll both sheets of thawed puff pastry into 10″ x 10″ squares. Cut each square in half to form four rectangles total.
- Assemble the rolls: With the longer edge of a rectangle facing you, pierce the dough evenly with a fork. Spoon one-quarter of the spinach mixture in a single rope along the edge of the dough closest to you. Brush the farthest edge from you with the egg wash. Roll the dough tightly over the filling away from you, wrapping it snugly. Use a fork to gently crimp the edge of the dough to seal. Repeat this process with the remaining dough and filling to create four logs. Transfer the logs to a parchment-lined baking sheet and freeze for 20 minutes to firm up.
- Preheat and slice rolls: Arrange a rack in the center of the oven and preheat to 425°F (220°C). Remove the logs from the freezer and slice each into 4 pieces, yielding 16 rolls. Place the slices on the baking sheet, brush each with egg wash, and sprinkle with everything bagel seasoning or toasted sesame seeds.
- Bake the rolls: Bake in the preheated oven until the puff pastry is golden brown and cooked through, about 25 minutes. Remove from the oven and let cool slightly before serving.
Notes
- Make sure to thoroughly drain the thawed spinach to prevent soggy pastry.
- Freezing the assembled rolls before slicing helps maintain their shape during baking.
- Everything bagel seasoning can be substituted with sesame seeds, poppy seeds, or omit if preferred.
- For a milder flavor, omit the crushed red pepper flakes.
- These rolls can be made ahead and frozen, baking directly from frozen with an additional 5–7 minutes cooking time.
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 1g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0.1g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
