There’s nothing quite like the sensation of tearing into a warm, flaky pastry, especially when it’s filled with a rich, creamy blend of flavors that just melts in your mouth. I first discovered how much joy these Spinach and Artichoke Dip Rolls bring when I was experimenting with leftover ingredients in my fridge. What started as a simple craving for a savory snack turned into a delicious revelation that has since become a staple in my kitchen.
On days when time is short and fast food doesn’t cut it, these easy puff pastry rolls save the day. They strike the ultimate balance between indulgent and wholesome, packed with nutrient-rich spinach and tangy artichokes, all enveloped in buttery pastry. Whether serving them at a cozy gathering or enjoying them solo with a side of marinara for dipping, these rolls are guaranteed to impress. Let’s dive into the recipe and elevate your snacking game!
Why will you love Spinach and Artichoke Dip Rolls?
Incredible versatility: Perfect as an appetizer, snack, or party treat, these rolls fit any occasion.
Rich Flavor: The blend of creamy cheeses and savory spinach creates a delightful taste explosion.
Quick to Prepare: With a simple assembly process, you can whip them up in no time.
Impressive Presentation: Their golden flaky texture makes them as appealing to the eyes as to the palate.
Crowd-Pleasing: Serve them at gatherings, and watch your guests rave about these mouthwatering bites!
Make-Ahead Friendly: Prepare them in advance and pop them in the oven for a last-minute treat!
Spinach and Artichoke Dip Rolls Ingredients
• To make these scrumptious bites, gather the following essentials:
For the Filling
- Frozen chopped spinach – 12 ounces; ensure it’s well-drained for a perfect texture.
- Marinated artichokes – 1 cup, chopped; adds a tangy kick to the rolls.
- Cream cheese – 4 ounces; provides a creamy base that binds all the flavors together.
- Shredded provolone cheese – 1 cup; lends a mild, melty stretch to every bite.
- Shredded gruyere cheese – 1 cup; enriches the filling with a robust flavor.
- Garlic powder – 1 teaspoon; enhances the savory notes wonderfully.
- Onion powder – 1 teaspoon; adds depth and aroma to the filling.
- Black pepper – 1 teaspoon; for a subtle kick of heat.
- Chili flakes – to taste; if you like a little spice, don’t be shy!
For the Pastry
- Frozen puff pastry – 2 sheets (1 box); this flaky dough creates the perfect crispy exterior.
- Egg yolk – 1, beaten with 1 tablespoon water; helps achieve that golden, glossy finish.
- Pretzel salt – for sprinkling; provides a delightful crunch and extra flavor.
For the Sage Butter
- Salted butter – 4 tablespoons; enhances the flavor of the rolls with a rich, buttery essence.
- Fresh sage leaves – 12; infuse the butter with aromatic notes that take these rolls to the next level.
These Spinach and Artichoke Dip Rolls are bound to be a hit at your next gathering!
How to Make Spinach and Artichoke Dip Rolls
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Prepare the baking sheet: Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup later.
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Mix the filling: In a large bowl, combine the spinach, artichokes, cream cheese, provolone, gruyere, garlic powder, onion powder, black pepper, and chili flakes until everything is well incorporated and creamy.
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Roll the pastry: On a clean countertop, lay each puff pastry sheet and roll it slightly larger. Cut each sheet in half lengthwise, giving you four pieces total. Spoon ¼ of the spinach mixture down one edge of each pastry piece. Brush the opposite edge with the beaten egg, then carefully roll the pastry over the filling to create a seam, pinching to seal.
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Prep the rolls for freezing: Place each roll seam side down on the prepared baking sheet. Brush the tops with the remaining beaten egg and sprinkle with pretzel salt. Freeze for about 20 minutes to firm them up.
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Bake to perfection: Preheat your oven to 425°F. Bake the frozen rolls for 20 minutes or until they are puffed up and deep golden brown, filling your kitchen with a delightful aroma.
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Make the sage butter: In a small pan, melt the butter over medium heat until it turns brown and smells nutty. Add the fresh sage leaves and stir for 1-2 minutes to infuse the flavor. Spoon the sage butter over the baked rolls just before serving.
Optional: Serve with a side of marinara for dipping.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Spinach and Artichoke Dip Rolls are a fantastic choice for meal prep, making them ideal for busy weeknights! You can assemble the rolls and freeze them for up to 3 days before baking. To do this, prepare the rolls as directed, then place them on a baking sheet and freeze for about 20 minutes until firm. Once frozen, transfer them to an airtight container or freezer bag. When you’re ready to enjoy, simply preheat your oven and bake directly from the freezer for 20 minutes. This not only saves you time but also ensures that each roll is just as delicious and flaky, providing you with a delightful treat at a moment’s notice!
What to Serve with Spinach and Artichoke Puff Pastry Rolls?
Create a delightful feast that perfectly complements the rich, savory flavors of these delightful rolls.
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Marinara Sauce: A classic pairing that offers a tangy contrast to the creamy filling; perfect for dipping!
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Mixed Greens Salad: Light and refreshing, this salad balances the indulgence of the rolls with crisp vegetables. Add a zesty vinaigrette to brighten the flavors.
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Garlic Bread: The crunch of garlic-infused toast harmonizes with the buttery pastry, creating a comforting flavor profile that everyone loves.
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Creamy Tomato Soup: A warm bowl of this classic pairing enhances the experience, transforming your savory rolls into a cozy meal.
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Crispy Roasted Vegetables: Tossed in olive oil and herbs, these provide a delightful crunch and earthy tones that complement the richness of the rolls beautifully.
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White Wine Spritzer: A light, fizzy drink adds a refreshing touch, making it a great option for both casual and festive gatherings.
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Cheese Platter: Elevate the experience with various cheeses; think sharp cheddar or nutty gouda to enjoy with your rolls for a sophisticated twist.
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Dessert Pairing: End on a sweet note with a light lemon sorbet—its tartness cuts through the richness of the meal and leaves guests feeling satisfied but not stuffed.
These pairings will elevate your snack or meal to new heights, making it a memorable occasion!
Tips for the Best Spinach and Artichoke Dip Rolls
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Drain Well: Make sure to thoroughly drain the frozen spinach. Excess water can make the filling soggy, ruining the texture of your Spinach and Artichoke Dip Rolls.
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Cheese Variety: Feel free to mix different cheeses! Combining mozzarella for stretchiness with the creaminess of cream cheese can elevate your rolls even further.
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Chill Before Baking: Don’t skip the freezing step! Chilling the rolls for 20 minutes helps them hold their shape during baking, ensuring a beautiful rise.
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Golden Finish: For a more golden color, make sure to brush the tops with egg wash generously. This is also key for a delightful glossy look!
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Customize Spice Level: Adjust the amount of chili flakes based on your preference for heat. Testing different spice levels can lead to your personal perfect Spinach and Artichoke Dip Rolls.
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Serve Fresh: These rolls are best when eaten fresh. While they can be stored in the fridge, they lose their flakiness when reheated. Enjoy them right out of the oven!
How to Store and Freeze Spinach and Artichoke Dip Rolls
Room Temperature: These rolls are best enjoyed immediately after baking. If left out, consume within 2 hours for optimal freshness.
Fridge: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.
Freezer: Freeze unbaked rolls on the baking sheet, then transfer to a freezer-safe bag for up to 3 months. Bake directly from the freezer, adding 5–10 extra minutes to the baking time.
Reheating: To reheat, place baked rolls in a 350°F oven for about 10 minutes, or until warmed through, to restore their flaky goodness.
Spinach and Artichoke Dip Rolls Variations
Feel free to get creative and tailor these rolls to suit your taste preferences—each twist is an exciting journey for your taste buds.
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Dairy-Free: Substitute cream cheese with a plant-based cream cheese, and use dairy-free cheese alternatives for a lush, creamy texture.
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Add Protein: Mix in some cooked, crumbled sausage or diced chicken to transform these rolls into a heartier dish, perfect for a filling meal.
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Spicy Kick: Incorporate jalapeños or diced red pepper flakes into the filling to give it a delightful punch that spices up your snacking pleasure.
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Herb Infusion: Experiment with fresh herbs such as dill or basil; their aromatic profiles will beautifully enhance the savory notes of the filling.
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Whole Wheat Puff Pastry: Opt for whole wheat puff pastry for a nutty flavor and added fiber, making your rolls a tad healthier without sacrificing taste.
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Smoky Flavor: Add some smoked gouda cheese for a hint of smokiness that adds depth and complexity to each bite, evoking a gourmet experience.
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Vegetable Boost: Toss in some roasted red peppers or sautéed mushrooms for a delicious veggie medley that will not only elevate flavor but also texture.
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Cheesy Variations: Switch up the cheese! Feta or blue cheese can add an exciting tang to the filling, bringing a vibrant twist to your Spinach and Artichoke Dip Rolls.
Spinach and Artichoke Dip Rolls Recipe FAQs
What type of spinach should I use?
Absolutely! I recommend using frozen chopped spinach because it’s pre-washed and prepped. Just make sure to drain it well after thawing to avoid excess moisture in your filling, which can make the rolls soggy.
How should I store leftover Spinach and Artichoke Dip Rolls?
You can store any leftovers in an airtight container in the fridge for up to 3 days. To maintain the pastry’s flakiness, reheat them in a preheated oven at 350°F for about 10 minutes before enjoying again.
Can I freeze Spinach and Artichoke Dip Rolls?
Absolutely! For the best results, freeze unbaked rolls directly on the baking sheet for about 20 minutes to firm them up. Once firm, transfer them to a freezer-safe bag or container and store for up to 3 months. When you’re ready to bake, you can take them out and bake from frozen; just add an extra 5–10 minutes to the baking time.
What should I do if the pastry seems soggy?
If your pastry rolls end up soggy, it’s likely due to excess moisture in the filling. To troubleshoot, ensure that your spinach is very well-drained, and consider using less cream cheese or adding a bit more cheese for a thicker texture. Also, chilling the rolls for 20 minutes before baking helps them hold their shape!
Are Spinach and Artichoke Dip Rolls suitable for those with dietary restrictions?
Very! While this recipe contains dairy, you can easily modify it to be more inclusive. Substitute the cream cheese and shredded cheeses for dairy-free alternatives if you’re avoiding dairy. As always, make sure to check the labels on any packaged ingredients to avoid allergens.
How long do these rolls take to prepare?
The prep time for these delicious Spinach and Artichoke Dip Rolls can vary, but I typically allow about 25 minutes for mixing, rolling, and freezing, plus 20 minutes for baking. It’s a quick and satisfying way to elevate your snacking experience!
Spinach and Artichoke Dip Rolls: Irresistibly Delicious Snacks
Ingredients
Equipment
Method
- Prepare the baking sheet: Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup later.
- Mix the filling: In a large bowl, combine the spinach, artichokes, cream cheese, provolone, gruyere, garlic powder, onion powder, black pepper, and chili flakes until everything is well incorporated and creamy.
- Roll the pastry: On a clean countertop, lay each puff pastry sheet and roll it slightly larger. Cut each sheet in half lengthwise, giving you four pieces total. Spoon ¼ of the spinach mixture down one edge of each pastry piece. Brush the opposite edge with the beaten egg, then carefully roll the pastry over the filling to create a seam, pinching to seal.
- Prep the rolls for freezing: Place each roll seam side down on the prepared baking sheet. Brush the tops with the remaining beaten egg and sprinkle with pretzel salt. Freeze for about 20 minutes to firm them up.
- Bake to perfection: Preheat your oven to 425°F. Bake the frozen rolls for 20 minutes or until they are puffed up and deep golden brown, filling your kitchen with a delightful aroma.
- Make the sage butter: In a small pan, melt the butter over medium heat until it turns brown and smells nutty. Add the fresh sage leaves and stir for 1-2 minutes to infuse the flavor. Spoon the sage butter over the baked rolls just before serving.