Spinach Artichoke Puff Pastry Rolls Recipe

I absolutely love this Spinach Artichoke Puff Pastry Rolls Recipe because it takes the classic, creamy dip we all crave and transforms it into crispy, flaky little parcels of joy. Whenever I have guests over or just want a comforting snack, these rolls always steal the show—they’re simple enough to whip up, but fancy enough to impress. You’ll find that the combination of spinach, artichokes, and three different cheeses wrapped in buttery puff pastry is pure magic.

What makes this Spinach Artichoke Puff Pastry Rolls Recipe especially worth trying is the way it balances creamy richness with a golden, crunchy crust. I used to struggle with dips that were too messy or temperatures that never felt quite right, but rolling this filling inside puff pastry means you get that perfect bite every time. Whether it’s game day, a casual get-together, or just a cozy night in, these rolls are reliably delicious and oh-so-satisfying.

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Ingredients You’ll Need

Each ingredient in this Spinach Artichoke Puff Pastry Rolls Recipe serves a specific role—from the tangy, tender artichokes to the trio of cheeses that build deep flavor. I recommend choosing quality cream cheese and fresh garlic for the best results.

• Frozen spinach: Make sure it’s well thawed and thoroughly drained to avoid soggy pastry.
• Marinated artichoke hearts: Chopped finely, these add a lovely zesty bite.
• Parmesan cheese: Adds sharp, nutty depth.
• Gruyère cheese: Melts beautifully with a mild but distinct flavor.
• White cheddar cheese: For a bit of tang and creaminess.
• Garlic: Freshly grated or finely chopped really makes the filling pop.
• Cream cheese: Use room temperature to blend smoothly into the filling.
• Lemon zest (optional): Brightens the flavors and cuts through richness.
• Crushed red pepper flakes: Adds a subtle, warming kick.
• Kosher salt: Enhances all the other flavors.
• Large egg: Used for the egg wash to create that beautiful golden crust.
• Heavy cream: Mixed with the egg for the wash and added richness.
• All-purpose flour: For dusting the surface while rolling out puff pastry.
• Puff pastry sheets: Thawed properly so they’re pliable but still cold.
• Everything bagel seasoning: Sprinkled on top for texture and that irresistible savory aroma.

Variations

I like to switch things up sometimes, which is one of the great things about this Spinach Artichoke Puff Pastry Rolls Recipe. You can customize it to your taste or dietary needs without losing that comforting, cheesy goodness.

• Vegetarian Variation: This recipe is already vegetarian, but if you want it vegan, try swapping the cheeses and cream cheese for plant-based alternatives—I’ve done this with decent results using cashew cheese blends.
• Spicy Twist: Adding more crushed red pepper or a dash of smoked paprika gives the filling a smoky heat that my family loves.
• Fresh Spinach Swap: If you want to use fresh spinach, sauté it first and squeeze out all moisture before mixing, which keeps your puff pastry crisp.
• Different Seasonings: Instead of everything bagel seasoning, sprinkle sesame seeds or poppy seeds on top for a milder finish.

How to Make Spinach Artichoke Puff Pastry Rolls Recipe

Step 1: Mix the Savory Filling

Start by thoroughly mixing the thawed and drained spinach with the chopped artichokes, Parmesan, Gruyère, cheddar, garlic, cream cheese, lemon zest (if using), red pepper flakes, and salt in a large bowl. I like to use a sturdy spoon or my hands to really combine everything evenly. This step is key for balanced flavor throughout each roll, and you’ll appreciate how creamy and tasty this filling is before it even hits the pastry.

Step 2: Prepare Your Puff Pastry

On a lightly floured surface, roll each thawed puff pastry sheet to about a 10″ x 10″ square. I recommend keeping the dough cold; if it warms up too much and becomes sticky, pop it back in the fridge for a few minutes. Then, cut each square in half to create two rectangles—you’ll end up with four total. This size is perfect for rolling around the filling without making your rolls too thick or too floppy.

Step 3: Assemble the Rolls

With the longer edge of each rectangle facing you, use a fork to prick holes all over the dough. This step helps prevent bubbling while baking. Then spoon about a quarter of the spinach mixture into a rope along the edge closest to you. Brush the far edge with the egg wash (beat egg and cream together). Now roll the dough tightly away from you, enclosing the filling. Seal the edge by gently crimping it with a fork to keep it from peeling open in the oven. I’ve found that working quickly but gently here keeps everything neat and compact.

Step 4: Chill and Slice

Place your four logs on a parchment-lined baking sheet and freeze them for about 20 minutes. This chilling helps the dough firm up, making it much easier to slice without squishing the filling out. After chilling, slice each log into four pieces to yield 16 rolls. Brush each piece with more egg wash and top with everything bagel seasoning—this finishing touch adds irresistible flavor and texture.

Step 5: Bake to Perfection

Preheat your oven to 425°F and arrange the rack in the center. Bake the rolls for about 25 minutes or until the puff pastry turns a beautiful golden brown. If this is your first time, keep an eye on them around 20 minutes, as ovens vary. Once done, let them cool slightly before serving—that way, the filling sets just enough and you won’t burn your mouth! These rolls come out perfectly flaky and melty every time.

How to Serve Spinach Artichoke Puff Pastry Rolls Recipe

Garnishes

I like to garnish these Spinach Artichoke Puff Pastry Rolls with a sprinkle of fresh chopped parsley or chives to add a pop of color and freshness. A little lemon wedge on the side also brightens each bite beautifully. For a fun twist, drizzle a bit of garlic aioli on the side or serve with a creamy ranch dip.

Side Dishes

These rolls pair wonderfully with a crisp green salad or a light tomato soup for a cozy, balanced meal. On parties, I’ve served them alongside cocktail meatballs or a charcuterie board—they stand up well to bold flavors without competing.

Creative Ways to Present

For special occasions, try arranging the rolls in a circular pattern on a large platter with colorful veggies or edible flowers around the edges. You could also skewer them onto appetizer picks for bite-sized finger food. I once made a spinach artichoke roll “tree” for Christmas—it was a hit!

Make Ahead and Storage

Storing Leftovers

I usually store leftover rolls in an airtight container in the fridge for up to 3 days. When wrapped well, they keep their delicate crispness surprisingly well. Just let them cool completely before refrigerating to avoid sogginess.

Freezing

The freezing step in the recipe is a game-changer because these rolls freeze beautifully both before and after baking. I like to freeze the assembled logs, then slice and bake them fresh whenever I want a quick snack. You can also freeze baked rolls—just wrap tightly and thaw in the fridge before reheating.

Reheating

To reheat leftovers, I pop the rolls in a 350°F oven for about 10-12 minutes to refresh the pastry’s crispness without drying out the filling. Microwaving makes them soggy, so avoid that if you want to savor the flaky texture.

FAQs

Final Thoughts

I honestly can’t recommend this Spinach Artichoke Puff Pastry Rolls Recipe enough—it’s one of those dishes that feels special but doesn’t demand hours in the kitchen. Every time I make it, I’m reminded how simple ingredients can come together to create something truly delightful. If you’re looking for a crowd-pleaser that’s easy to prepare ahead and indulges those cheesy, savory cravings, give these rolls a try. Trust me, your friends and family will be asking for the recipe!

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