Description
Delicious and savory Spinach Dip Rolls featuring a blend of spinach, artichokes, and cheeses wrapped in flaky puff pastry. Perfect as an appetizer or snack, these rolls offer a flavorful twist on traditional spinach dip with a crisp, golden crust and a hint of spice from crushed red pepper flakes.
Ingredients
Scale
Filling
- 1 lb. frozen spinach, thawed and 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
Dough and Topping
- 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 thawed and drained spinach, chopped marinated artichoke hearts, shredded Parmesan, Gruyère, and white cheddar cheeses, 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. Lightly dust your work surface with all-purpose flour, then roll both sheets of thawed puff pastry into 10″ x 10″ squares. Cut each square into two rectangles, giving you four rectangles total.
- Assemble the Rolls: With the longer edge of a rectangle facing you, pierce the dough all over with a fork to prevent puffing. Spoon one-quarter of the spinach mixture into a straight line near the edge closest to you. Brush the opposite edge with the egg wash, then carefully roll the dough away from you, encasing the filling tightly. Use a fork to gently crimp the edges together to seal. Repeat this process with the remaining dough and filling to make four logs. Place the rolls on a parchment-lined baking sheet and freeze for 20 minutes to firm up.
- Preheat Oven and Slice Rolls: Position a rack in the center of the oven and preheat it to 425°F (220°C). Once chilled, slice each log into 4 equal pieces, resulting in 16 rolls. Arrange the slices on a parchment-lined baking sheet, brush each with egg wash, and sprinkle generously with everything bagel seasoning.
- Bake the Rolls: Bake the rolls in the preheated oven until the puff pastry is golden brown and crispy, approximately 25 minutes. Remove from the oven and allow to cool slightly before serving for best flavor and texture.
Notes
- Ensure the spinach is thoroughly drained to avoid soggy dough.
- Lemon zest is optional but adds a bright, fresh flavor to the filling.
- Freezing the assembled rolls before slicing helps maintain their shape during baking.
- Everything bagel seasoning can be substituted with sesame seeds or poppy seeds for a different topping.
- If puff pastry is frozen, allow adequate time for thawing in the refrigerator to prevent tearing while rolling.
Nutrition
- Serving Size: 1 roll
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0.3g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
