Description
These Spinach Dip Rolls are a savory, cheesy snack perfect for parties or a flavorful appetizer. Made with a creamy mixture of spinach, artichoke hearts, and a blend of Parmesan, Gruyère, and white cheddar, wrapped in flaky puff pastry and baked to golden perfection, they’re deliciously easy to make and irresistibly tasty.
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
Pastry
- 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, thoroughly mix the thawed and drained spinach with chopped marinated artichoke hearts, shredded Parmesan, Gruyère, white cheddar, grated garlic, softened cream cheese, lemon zest if using, crushed red pepper flakes, and kosher salt until well 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 puff pastry to approximately 10″ x 10″ squares. Cut each square in half to form 2 rectangles each.
- Assemble the rolls: With the longer edge of one rectangle facing you, pierce the dough all over using a fork. Spoon one-quarter of the spinach filling in a rope shape along the edge closest to you. Brush the farthest edge with the egg wash, then carefully roll the dough over the filling away from you, tightly wrapping it around the filling. Use a fork to gently crimp the edge to seal. Repeat with remaining pastry sheets and filling to create 4 logs. Place the logs on a parchment-lined baking sheet and freeze for 20 minutes to firm up.
- Preheat and slice: Position a rack in the center of the oven and preheat to 425°F (220°C). After chilling, slice each log into 4 equal pieces. Brush each piece with the egg wash and sprinkle with everything bagel seasoning or toasted sesame seeds.
- Bake the rolls: Bake the rolls in the preheated oven until the puff pastry is golden brown and crisp, about 25 minutes. Remove from the oven and allow to cool slightly before serving for best flavor and texture.
Notes
- Make sure to fully drain the spinach and artichokes to prevent soggy pastry.
- Freezing the assembled logs before slicing helps the rolls hold their shape during baking.
- Feel free to substitute the Gruyère with mozzarella or fontina for a different cheese profile.
- These rolls can be prepared ahead and baked from frozen, adding a few extra minutes to the baking time.
- Lemon zest is optional but adds a fresh brightness to the filling.
Nutrition
- Serving Size: 1 roll (approx. 75g)
- Calories: 180
- Sugar: 1.5g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
