Description
Delicious and savory Spinach Dip Rolls featuring a flavorful blend of spinach, marinated artichoke hearts, and a mix of cheeses wrapped in flaky puff pastry. Perfect as an appetizer or snack, these rolls are easy to prepare and bake to golden perfection.
Ingredients
Units
Scale
Spinach Dip Filling
- 1 lb. frozen spinach, thawed, 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
Egg Wash and Pastry
- 1 large egg
- 2 Tbsp. heavy cream
- All-purpose flour, for dusting
- 1 (17-oz.) pkg. puff pastry, thawed
- 2 Tbsp. everything bagel seasoning or to taste
Instructions
- Prepare the spinach dip filling: In a large bowl, combine thawed and drained spinach, chopped marinated artichoke hearts, shredded Parmesan, Gruyère, cheddar cheeses, grated garlic, cream cheese, lemon zest if using, crushed red pepper flakes, and kosher salt. Mix thoroughly until evenly combined.
- Prepare the dough and egg wash: In a small bowl, whisk together the egg and heavy cream to create an egg wash. On a lightly floured surface, roll out both sheets of thawed puff pastry into 10″ x 10″ squares. Cut each square in half to yield 4 rectangles total.
- Assemble the rolls: Position a rectangle with the longer edge facing you. Pierce the dough all over with a fork to prevent blistering. Spoon one quarter of the spinach dip mixture into a rope shape along the edge of the dough closest to you. Brush the opposite edge with egg wash. Roll the dough tightly around the filling, rolling away from you. Use a fork to gently crimp the edges to seal the roll. Repeat this with the remaining dough and filling, resulting in 4 logs. Transfer the logs to a parchment-lined baking sheet and freeze for 20 minutes to firm up.
- Prepare for baking: Preheat oven to 425°F (220°C) with a rack positioned in the center. Once chilled, slice each log into 4 equal pieces for a total of 16 rolls. Place rolls spaced on the baking sheet. Brush each piece generously with the egg wash, then sprinkle with everything bagel seasoning for extra flavor and texture.
- Bake and serve: Bake the rolls in the preheated oven until the puff pastry is golden brown and crisp, approximately 25 minutes. Remove from oven and let cool slightly before serving to allow filling to set and to avoid burns.
Notes
- Freezing the assembled rolls before slicing helps maintain shape and prevents filling from spilling out during baking.
- Use room temperature cream cheese for easier mixing and a smoother filling.
- The lemon zest is optional but adds a fresh brightness to the dip filling.
- Ensure puff pastry is fully thawed before rolling to prevent cracking.
- Everything bagel seasoning adds a savory crunch; substitute with sesame seeds or omit if unavailable.
Nutrition
- Serving Size: 1 roll
- Calories: 150
- Sugar: 1 g
- Sodium: 280 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 12 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 45 mg
