Spinach and Artichoke Dip Rolls Recipe
Introduction
These Spinach and Artichoke Dip Rolls combine creamy, savory filling with flaky puff pastry for a delightful appetizer or snack. Perfectly golden and topped with browned butter and sage, they bring a cozy, flavorful twist to a classic dip.
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: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Step 2: In a medium bowl, combine the spinach, chopped artichokes, cream cheese, provolone, gruyere, garlic powder, onion powder, black pepper, and chili flakes until evenly mixed.
- Step 3: Lay each puff pastry sheet on a clean surface and gently roll into a slightly larger rectangle. Cut each sheet lengthwise in half to create four long pieces.
- Step 4: Spoon one-quarter of the spinach mixture along the long edge of each pastry strip. Brush the opposite edge with the beaten egg yolk mixture.
- Step 5: Carefully roll the dough over the filling, sealing the edges by pinching firmly. Place each roll seam-side down on the prepared baking sheet.
- Step 6: Brush the tops of the rolls with the remaining egg wash and sprinkle with pretzel salt. Freeze the rolls for 20 minutes to help them hold their shape.
- Step 7: Bake the rolls in the preheated oven for about 20 minutes or until pastry is deep golden brown and puffed.
- Step 8: While baking, melt the butter in a small pan over medium heat until it begins to brown. Add the sage leaves and cook until crisp, then remove from heat.
- Step 9: When the rolls are finished baking, spoon the browned butter and sage leaves over the top. Serve warm and enjoy!
Tips & Variations
- For extra flavor, add a splash of lemon juice or a pinch of nutmeg to the filling mixture.
- You can substitute mozzarella for provolone if preferred.
- Use gluten-free puff pastry to make this recipe gluten-free.
- Chill the rolls well before baking to prevent the filling from leaking out during cooking.
Storage
Store leftover rolls in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 10 minutes to restore crispiness. These rolls also freeze well before baking; freeze assembled rolls on the baking sheet, then transfer to a bag and bake from frozen, adding a few extra minutes to the cooking time.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these rolls ahead of time?
Yes, you can assemble the rolls and freeze them before baking. When ready, bake directly from frozen, adding a little extra time to ensure the pastry cooks through.
What can I use instead of artichokes?
If you don’t have artichokes, try using chopped roasted red peppers or sun-dried tomatoes for a different but delicious flavor.
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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 flaky puff pastry filled with a creamy blend of spinach, marinated artichokes, cream cheese, provolone, and gruyere cheeses. These savory rolls are seasoned with garlic, onion powder, black pepper, and a touch of chili flakes for subtle heat. Finished with a golden egg wash, pretzel salt topping, and a fragrant sage butter drizzle, they make a perfect appetizer or snack for any occasion.
Ingredients
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 and Topping
- 2 sheets (1 box) frozen puff pastry, thawed
- 1 egg yolk, beaten with 1 tablespoon water
- Pretzel salt, for sprinkling
Sage Butter Drizzle
- 4 tablespoons salted butter
- 12 fresh sage leaves
Instructions
- Prepare baking sheet and filling: Line a baking sheet with parchment paper to prevent sticking. In a mixing bowl, combine the thawed and squeezed spinach, chopped marinated artichokes, cream cheese, shredded provolone, shredded gruyere, garlic powder, onion powder, black pepper, and chili flakes. Mix thoroughly until all ingredients are well incorporated to form a creamy filling.
- Shape the pastry: Lay each thawed pastry sheet flat on the counter and gently roll it into a slightly larger rectangle to ease cutting. Cut each sheet lengthwise in half, creating four rectangular pieces. Spoon approximately one quarter of the spinach and artichoke filling down the long edge of each pastry piece. Brush the opposite edge with the beaten egg wash to help seal the roll.
- Roll and seal: Carefully roll the dough over the filling, wrapping it tightly to encase the mixture. Pinch the edges to seal the seam securely. Place each roll seam side down on the prepared baking sheet to maintain shape during baking.
- Egg wash and chilling: Brush the tops of each roll generously with the remaining beaten egg wash and sprinkle with pretzel salt for added texture and flavor. Freeze the assembled rolls for 20 minutes to help maintain their structure and promote a flaky crust during baking.
- Preheat oven and bake: Preheat your oven to 425°F (220°C). Once ready, bake the rolls for approximately 20 minutes or until they turn a deep golden brown and puff up beautifully, indicating that the pastry is fully cooked and crisp.
- Prepare sage butter: While the rolls bake, melt the salted butter in a pan over medium heat. Add the fresh sage leaves and cook until the butter is browned and fragrant, and the sage leaves become crispy.
- Finish and serve: Remove the rolls from the oven and immediately spoon the warm browned sage butter and crispy sage leaves over the top of each roll to add richness and an aromatic finish. Serve warm and enjoy!
Notes
- Ensure spinach is thoroughly squeezed to avoid soggy pastry.
- Freezing the rolls before baking helps prevent the filling from leaking and supports a flakier texture.
- Be careful not to burn the browned butter; keep the heat moderate and watch closely.
- This recipe can be made ahead and frozen; bake directly from frozen, adding extra baking time as needed.
- Shrimp or chicken can be added to the filling for a non-vegetarian variation.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Keywords: spinach artichoke dip, puff pastry, appetizer, savory rolls, party snack, baked rolls, creamy filling, spinach artichoke rolls
