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
