Description
Delicious and savory Spinach Dip Rolls made with a creamy blend of spinach, artichokes, multiple cheeses, and a touch of garlic wrapped in flaky puff pastry. This appetizer is perfect for parties or a tasty snack, baked to golden perfection and topped with everything bagel seasoning for extra flavor.
Ingredients
Scale
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 Dough
- 1 large egg
- 2 Tbsp. heavy cream
- All-purpose flour, for dusting
- 1 (17-oz.) package puff pastry, thawed
- 2 Tbsp. everything bagel seasoning or to taste
Instructions
- Prepare the filling: In a large bowl, combine the drained spinach, chopped marinated artichoke hearts, Parmesan, Gruyère, cheddar, grated garlic, cream cheese, lemon zest if using, crushed red pepper flakes, and kosher salt. Mix thoroughly until all ingredients are well incorporated.
- Prepare the dough: In a small bowl, whisk together the egg and heavy cream to create an egg wash. On a lightly floured surface, roll each sheet of puff pastry into a 10-inch by 10-inch square. Cut each square in half to form 2 rectangular pieces, yielding 4 total rectangles.
- Assemble the rolls: With the longer edge of a rectangle facing you, pierce the dough all over with a fork to prevent puffing irregularly. Spoon one-quarter of the spinach mixture into a long strip along the edge closest to you. Brush the farthest edge of the dough with egg wash. Roll the dough tightly over the filling away from you, wrapping it around the filling like a log. Use a fork to gently crimp the edges to seal. Repeat this process with the remaining dough and filling to create 4 filled logs. Transfer them onto a parchment-lined baking sheet and freeze for 20 minutes to firm up.
- Slice and season: Preheat the oven to 425°F (220°C) and position a rack in the center. Remove the frozen logs from the freezer and slice each into 4 equal pieces, yielding 16 rolls in total. Place them on the baking sheet, brush each roll with the remaining egg wash, and sprinkle generously with everything bagel seasoning.
- Bake: Bake the rolls in the preheated oven for about 25 minutes or until the puff pastry is golden brown and cooked through. Remove from oven and let cool slightly before serving.
Notes
- Make sure to thoroughly drain the spinach and artichokes to prevent soggy pastry.
- Freezing the assembled logs before slicing helps maintain their shape during baking.
- Feel free to adjust the red pepper flakes for more or less heat according to your preference.
- These rolls can be served warm or at room temperature and make great finger foods for gatherings.
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 1g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
