Spinach and Artichoke Dip Rolls Recipe
Introduction
These Spinach and Artichoke Dip Rolls are a delicious twist on a classic appetizer. Wrapped in flaky puff pastry and filled with a creamy, cheesy spinach-artichoke mixture, they make a perfect snack or party treat. Easy to prepare and packed with flavor, they’re sure to impress your guests.
Ingredients
- 1 container (12 ounce) frozen chopped spinach, thawed and squeezed of excess water
- 1 cup marinated artichokes, chopped
- 4 ounces cream cheese, at room temperature
- 1 cup shredded provolone cheese
- 1 cup shredded gruyere cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- Chili flakes, to taste
- 2 sheets (1 box) frozen puff pastry, thawed
- 1 egg yolk, beaten with 1 tablespoon water
- Pretzel salt, for sprinkling
- 4 tablespoons salted butter
- 12 fresh sage leaves
Instructions
- Step 1: Line a baking sheet with parchment paper.
- Step 2: In a bowl, mix together the spinach, chopped artichokes, cream cheese, provolone, gruyere, garlic powder, onion powder, black pepper, and chili flakes until well combined.
- Step 3: Lay each puff pastry sheet on the counter and roll it into a slightly larger rectangle. Cut each sheet in half lengthwise to create four pieces total.
- Step 4: Spoon about one-quarter of the spinach mixture along the long edge of each pastry piece. Brush the opposite edge with the beaten egg, then carefully roll the dough over the filling, sealing the edges by pinching them together. Place the rolls seam side down on the prepared baking sheet.
- Step 5: Brush the tops of each roll with the beaten egg and sprinkle with pretzel salt. Freeze the rolls for 20 minutes to help them hold their shape while baking.
- Step 6: Preheat your oven to 425°F (220°C).
- Step 7: Bake the rolls for about 20 minutes, or until the pastry turns a deep golden brown and is crispy.
- Step 8: While the rolls bake, melt the butter in a pan over medium heat until it starts to brown. Add the fresh sage leaves and cook them briefly until fragrant and crisp.
- Step 9: Remove the rolls from the oven and spoon the sage brown butter over them before serving. Enjoy warm!
Tips & Variations
- Use fresh spinach sautéed and cooled instead of frozen for a brighter flavor.
- Add a pinch of nutmeg to the filling for a warm, subtle spice.
- Swap provolone or gruyere with mozzarella or fontina if preferred.
- For extra crunch, sprinkle some toasted pine nuts inside the filling.
- Serve with marinara or ranch dressing for dipping.
Storage
Store any leftover rolls in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350°F oven for 8-10 minutes to help retain their crispiness. Avoid microwaving as it can make the pastry soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare these rolls in advance?
Yes, you can assemble the rolls, freeze them on the baking sheet, then transfer to a freezer-safe bag. Bake them directly from frozen, adding a few extra minutes to the baking time.
Can I make the filling without cream cheese?
The cream cheese helps bind the filling and adds creaminess, but you can substitute it with ricotta or mascarpone for a different texture and flavor.
Print
Spinach and Artichoke Dip Rolls Recipe
- Total Time: 40 minutes
- Yield: 8 rolls 1x
- Diet: Vegetarian
Description
Delightful Spinach and Artichoke Dip Rolls featuring a creamy blend of spinach, artichokes, provolone, and gruyere cheeses enveloped in flaky puff pastry, finished with a sage-infused browned butter drizzle and a sprinkle of pretzel salt. Perfect as an appetizer or snack for gatherings.
Ingredients
Scale
Dip Filling
- 1 container (12 ounce) frozen chopped spinach, thawed and squeezed of excess water
- 1 cup marinated artichokes, chopped
- 4 ounces cream cheese, at room temperature
- 1 cup shredded provolone cheese
- 1 cup shredded gruyere cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- Chili flakes, to taste
Pastry
- 2 sheets (1 box) frozen puff pastry, thawed
- 1 egg yolk, beaten with 1 tablespoon water
- Pretzel salt, for sprinkling
Butter Sage Topping
- 4 tablespoons salted butter
- 12 fresh sage leaves
Instructions
- Prepare baking sheet: Line a baking sheet with parchment paper to ensure the rolls don’t stick during baking and for easy cleanup.
- Make the filling: In a mixing bowl, combine the squeezed spinach, chopped marinated artichokes, room temperature cream cheese, shredded provolone, shredded gruyere, garlic powder, onion powder, black pepper, and chili flakes. Mix thoroughly until all ingredients are evenly incorporated to form a creamy dip.
- Assemble the rolls: Lay each thawed puff pastry sheet on a flat surface and gently roll it into a slightly larger rectangle. Cut each sheet lengthwise into two equal pieces, resulting in four pieces of dough total. Spoon a quarter of the spinach and artichoke filling along the long edge of each pastry piece. Brush the opposite long edge with the beaten egg wash, then carefully roll the dough over the filling, sealing it tightly by pinching the edges together. Place each sealed roll seam-side down on the prepared baking sheet.
- Egg wash and chill: Brush the tops of each roll generously with the beaten egg wash to achieve a golden, glossy crust. Sprinkle pretzel salt evenly over each roll for added texture and flavor. Freeze the assembled rolls for 20 minutes to help them hold their shape during baking.
- Bake the rolls: Preheat the oven to 425°F (220°C). Bake the chilled rolls for approximately 20 minutes or until the puff pastry turns a deep golden brown and is fully cooked through.
- Prepare browned butter and sage: While the rolls bake, melt the salted butter in a small pan over medium heat. Cook the butter until it turns a golden brown color and develops a nutty aroma, then add the fresh sage leaves and cook until they crisp slightly, about 1-2 minutes.
- Finish and serve: Remove the baked rolls from the oven and spoon the browned butter and crisp sage leaves generously over the top of each roll. Serve warm and enjoy these savory, flaky spinach and artichoke dip rolls.
Notes
- Ensure the spinach is thoroughly squeezed to remove excess water to prevent soggy pastry.
- Freezing the assembled rolls before baking helps maintain their shape and improves flakiness.
- Use fresh sage for the browned butter topping to add a delightful herbal aroma.
- Feel free to substitute provolone or gruyere with other melting cheeses like fontina or mozzarella if desired.
- Chili flakes can be adjusted or omitted based on preferred spice level.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Keywords: Spinach artichoke dip, savory rolls, puff pastry appetizer, spinach artichoke rolls, cheesy appetizer, party snack
