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
Scale
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
