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

Scale

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