Spinach and Artichoke Dip Rolls.
When you think of the perfect appetizer, Spinach and Artichoke Dip Rolls immediately come to mind. They’re the ultimate crowd-pleaser, combining the creamy, savory goodness of spinach and artichoke dip with a flaky pastry exterior. Whether you’re hosting a game day gathering, a holiday party, or just a cozy night in, these rolls are sure to impress. Each bite bursts with flavor while being easy to make, making them a staple in your recipe collection.
Why You’ll Keep Making It
These Spinach and Artichoke Dip Rolls are not just a delicious treat; they are also incredibly versatile. You can serve them as an appetizer, snack, or even a light meal. The creamy filling, with its perfect balance of cheeses and seasonings, is wrapped in golden-brown puff pastry, creating a delightful contrast. Plus, they can be made ahead of time and frozen for later, making them a go-to option for entertaining or satisfying late-night cravings. With just the right amount of spice from the chili flakes and the earthy notes from fresh sage, you’ll find yourself reaching for these irresistible rolls again and again.
Ingredient Checklist
- 1 container (12 ounces) 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
Must-Have Equipment
- Baking sheet – For placing the rolls while baking.
- Parchment paper – To line the baking sheet for easy cleanup.
- Mixing bowl – For combining the filling ingredients.
- Rolling pin – To help shape the puff pastry if needed.
- Pastry brush – For applying the egg wash on the pastry.
Spinach and Artichoke Dip Rolls. Cooking Guide
Step 1: Prepare the Filling
In a mixing bowl, combine the thawed spinach, chopped marinated artichokes, cream cheese, provolone cheese, gruyere cheese, garlic powder, onion powder, black pepper, and chili flakes. Mix until all ingredients are evenly incorporated, and set aside.
Step 2: Prepare the Puff Pastry
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. On a lightly floured surface, unfold the thawed puff pastry sheets. If necessary, gently roll them out to ensure they are even.
Step 3: Assemble the Rolls
Cut each puff pastry sheet into rectangles, approximately 4×6 inches in size. Place a generous spoonful of the filling in the center of each rectangle. Fold the pastry over the filling to create a roll, sealing the edges with a fork or by pinching them together.
Step 4: Apply the Egg Wash
In a small bowl, whisk together the beaten egg yolk and water. Brush the egg wash over the tops of the rolls to give them a beautiful golden color when baked. Sprinkle pretzel salt on top for added flavor and texture.
Step 5: Bake
Place the assembled rolls on the prepared baking sheet, ensuring they are spaced out to allow for puffing. Bake in the preheated oven for 15-20 minutes or until they are golden brown and flaky.
Step 6: Prepare the Sage Butter
While the rolls are baking, melt the salted butter in a small pan over medium heat. Add the fresh sage leaves and sauté for 2-3 minutes, until the sage is crispy and fragrant. Remove from heat and set aside.
Step 7: Serve
Once the Spinach and Artichoke Dip Rolls are out of the oven, brush them with the sage-infused butter for added flavor. Serve warm and enjoy the delightful combination of flaky pastry and creamy filling!
Allergy-Friendly Swaps
- Gluten-free option: Use gluten-free puff pastry to accommodate gluten sensitivities.
- Dairy-free option: Substitute cream cheese with a dairy-free alternative and use dairy-free cheeses.
- Vegetarian option: Ensure that the marinated artichokes are vegetarian-friendly and avoid any meat-based ingredients.
Common Errors (and Fixes)
- Puff pastry not rising: Ensure your oven is preheated and avoid opening the oven door during baking.
- Filling leaking out: Make sure to seal the edges of the pastry tightly before baking.
- Rolls browning too quickly: If they are browning too fast, cover them loosely with aluminum foil and continue baking.
Storing Tips & Timelines
- Refrigerator: Store leftover rolls in an airtight container for up to 3 days.
- Freezer: Freeze unbaked rolls on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.
- Reheating: Reheat baked rolls in the oven at 350°F (175°C) for about 10 minutes until warmed through and crispy again.
Spinach and Artichoke Dip Rolls. FAQs
Can I make these rolls ahead of time?
Absolutely! You can prepare the rolls and either refrigerate them for up to a day before baking or freeze them for longer storage. If frozen, bake them directly from the freezer, adding a few extra minutes to the cooking time.
What can I serve with these rolls?
These Spinach and Artichoke Dip Rolls pair wonderfully with a side of marinara sauce or a herbed yogurt dip. You can also serve them alongside a fresh salad for a more complete meal.
How can I adjust the spice level?
If you prefer less heat, simply reduce or omit the chili flakes in the filling. For added spice, consider incorporating diced jalapeños or a dash of hot sauce into the mixture.
Can I use fresh spinach instead of frozen?
Yes! You can use fresh spinach; just make sure to sauté it first until wilted, then squeeze out any excess moisture before adding it to the filling.
That’s a Wrap
These Spinach and Artichoke Dip Rolls are a delightful addition to any meal or gathering. With their creamy filling and flaky pastry, they are a guaranteed hit that will leave your guests asking for seconds. Perfect for any occasion, they are versatile, easy to prepare, and absolutely delicious. So gather your ingredients, roll up your sleeves, and get ready to impress with this irresistible recipe!
Spinach and Artichoke Dip Rolls.
Ingredients
Equipment
Method
- In a mixing bowl, combine the thawed spinach, chopped marinated artichokes, cream cheese, provolone cheese, gruyere cheese, garlic powder, onion powder, black pepper, and chili flakes. Mix until all ingredients are evenly incorporated, and set aside.
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. On a lightly floured surface, unfold the thawed puff pastry sheets. If necessary, gently roll them out to ensure they are even.
- Cut each puff pastry sheet into rectangles, approximately 4x6 inches in size. Place a generous spoonful of the filling in the center of each rectangle. Fold the pastry over the filling to create a roll, sealing the edges with a fork or by pinching them together.
- In a small bowl, whisk together the beaten egg yolk and water. Brush the egg wash over the tops of the rolls to give them a beautiful golden color when baked. Sprinkle pretzel salt on top for added flavor and texture.
- Place the assembled rolls on the prepared baking sheet, ensuring they are spaced out to allow for puffing. Bake in the preheated oven for 15-20 minutes or until they are golden brown and flaky.
- While the rolls are baking, melt the salted butter in a small pan over medium heat. Add the fresh sage leaves and sauté for 2-3 minutes, until the sage is crispy and fragrant. Remove from heat and set aside.
- Once the Spinach and Artichoke Dip Rolls are out of the oven, brush them with the sage-infused butter for added flavor. Serve warm and enjoy the delightful combination of flaky pastry and creamy filling!
Notes
- These rolls can be made ahead and frozen for future gatherings.
- Experiment with different cheeses for varied flavor profiles.
- Serve with marinara sauce or herbed yogurt dip for an added touch.
