Spinach Artichoke Cheese Puff Pastry Rolls Recipe

I absolutely love this Spinach Artichoke Cheese Puff Pastry Rolls Recipe because it perfectly balances creamy, cheesy goodness with a flaky, buttery crust that basically melts in your mouth. Whenever I need a crowd-pleasing appetizer or a snack that feels a little fancy but is so easy to make, I reach for this recipe. You’ll find that it comes together quickly with simple ingredients but delivers that wow factor every time.

When I first tried this recipe, I was amazed by how the savory spinach and artichoke filling pairs beautifully with the trio of cheeses—Parmesan, Gruyère, and white cheddar—wrapped in puff pastry. It’s ideal for game days, potlucks, or even a cozy night in when you want something indulgent yet homey. Once you try these rolls, you’ll be hooked like my family is!

this Recipe

Ingredients You’ll Need

These ingredients come together for a classic spinach and artichoke filling wrapped in flaky puff pastry. Each component has a role—from the tanginess of marinated artichokes to the meltiness of three different cheeses—ensuring every bite is packed with flavor.

• Frozen spinach: Make sure to thaw and squeeze out as much liquid as possible for no soggy pastry.
• Marinated artichoke hearts: Adds a delicious tang—drain well to avoid excess moisture.
• Parmesan cheese: Sharp and salty, it adds depth to the filling’s flavor.
• Gruyère cheese: Melts beautifully and adds a subtle nuttiness.
• White cheddar cheese: Provides creamy richness and slight sharpness.
• Garlic: Freshly grated or finely chopped to add a savory kick.
• Cream cheese: Brings creamy texture and richness that binds everything together.
• Lemon zest (optional): Adds a bright, fresh aroma enhancing the filling.
• Crushed red pepper flakes: Just a hint of heat to wake up the flavors.
• Kosher salt: To taste, balancing all the ingredients.
• Egg: Used both inside and as an egg wash for a golden finish.
• Heavy cream: Mixed with the egg for brushing—helps the rolls brown beautifully.
• All-purpose flour: For dusting your work surface to keep puff pastry from sticking.
• Puff pastry: The star of the show—store-bought sheets make this recipe so quick and easy!
• Everything bagel seasoning: A brilliant topping that adds crunch and flavor, but feel free to skip if you prefer plain.

Variations

I love making this Spinach Artichoke Cheese Puff Pastry Rolls Recipe my own by swapping out cheeses or adding extras to suit the occasion. Don’t be afraid to experiment based on what you have in your fridge or what your family likes.

• Add cooked bacon or pancetta: I tried this once and it added a delicious smoky crunch that my family couldn’t get enough of.
• Use vegan cream cheese and cheeses: Perfect for a plant-based twist while keeping all the creamy texture intact.
• Include chopped sun-dried tomatoes: Adds a sweet and tangy burst that complements the artichokes beautifully.
• Swap everything bagel seasoning for sesame seeds or poppy seeds: A simple way to change up the flavor profile.

How to Make Spinach Artichoke Cheese Puff Pastry Rolls Recipe

Step 1: Mix the flavorful filling

In a large bowl, combine the thawed and well-drained spinach with chopped marinated artichoke hearts, Parmesan, Gruyère, white cheddar, minced garlic, cream cheese, lemon zest if you’re using it, red pepper flakes, and salt. Stir everything until it’s evenly mixed. I like to taste the filling here to make sure the seasoning is just right before assembling—this little step makes a big difference!

Step 2: Prepare the puff pastry

On a lightly floured surface, roll out the two thawed sheets of puff pastry into 10-inch squares. Then cut each square in half to make four rectangles total. Whisk together an egg and heavy cream to create an egg wash that will give your rolls a golden, glossy finish.

Step 3: Assemble the rolls

Turn a rectangle so the longer edge is facing you. Use a fork to prick the dough all over—this keeps it from puffing up too much while baking. Spoon a quarter of the spinach-artichoke mixture along the edge closest to you, forming a neat rope of filling. Next, brush the far edge with the egg wash, then roll the dough tightly over the filling away from you. Gently crimp the edge with a fork to seal. Repeat this with the remaining rectangles and filling. Place the rolls on a parchment-lined sheet and pop them in the freezer for about 20 minutes—this step helps them hold their shape while baking.

Step 4: Slice and season

Preheat your oven to 425°F with a rack centered. Slice each frozen log into 4 pieces so you have 16 bite-sized rolls. Place them back on the lined baking sheet, brush each piece with egg wash, and sprinkle generously with everything bagel seasoning. I love the extra crunch and flavor that this topping adds—try not to skip it!

Step 5: Bake to golden perfection

Bake the rolls for about 25 minutes, until the puff pastry turns golden brown and crispy. The smell will be irresistible. Let them cool for a few minutes before serving so the cheese filling sets up a bit and doesn’t ooze out on the first bite.

How to Serve Spinach Artichoke Cheese Puff Pastry Rolls Recipe

Garnishes

I usually keep garnishes simple because the rolls are packed with flavor on their own, but a light sprinkle of freshly chopped parsley or a dusting of extra Parmesan right before serving looks beautiful and adds a fresh touch. Sometimes I serve with a ramekin of marinara or a creamy ranch dip on the side—it’s a crowd-pleaser every time.

Side Dishes

These rolls pair wonderfully with a crisp green salad dressed in lemon vinaigrette or even a bowl of tomato soup for dipping. When I’ve made this recipe for brunch, I love serving it alongside fresh fruit and scrambled eggs for a well-rounded meal.

Creative Ways to Present

For special occasions, I arrange the rolls on a wooden board with small bowls of dipping sauces like garlic aioli and pesto. You can even skewer a few together for bite-sized appetizers that are perfect for parties. Wrapping each roll with a fresh herb sprig or colorful toothpick adds a charming finishing touch.

Make Ahead and Storage

Storing Leftovers

Leftover Spinach Artichoke Cheese Puff Pastry Rolls keep well in an airtight container in the fridge for up to 3 days. I recommend reheating them in the oven rather than the microwave to preserve that crisp pastry—just pop them in a 350°F oven for about 8-10 minutes until warmed through.

Freezing

One of the best things about this recipe is how well the frozen logs freeze before baking. After assembling and freezing for 20 minutes, I wrap them tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. When I’m ready to eat, I slice and bake straight from frozen, adding a few extra minutes to the bake time.

Reheating

To reheat, I avoid the microwave since it can make the pastry soggy. Instead, I use a toaster oven or conventional oven at 350°F, placing the rolls on a baking sheet for 8-10 minutes until crispy and warm. This method revives the flaky texture and gooey cheese perfectly.

FAQs

Final Thoughts

This Spinach Artichoke Cheese Puff Pastry Rolls Recipe holds a special place in my kitchen because it’s a comfort food classic that’s easy to make yet impressive enough to share. I love how flexible it is—you can dress it up or down, make it ahead, and always count on getting compliments. If you’re looking for an appetizer or snack that’s both cozy and crowd-pleasing, give this recipe a try; I promise it’ll become one of your go-to favorites just like it did for me.

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