Description
These Spinach Dip Rolls are a delicious and savory appetizer featuring a blend of thawed spinach, marinated artichoke hearts, and a trio of cheeses wrapped in flaky puff pastry. Enhanced with garlic, lemon zest, and a touch of red pepper flakes, these rolls are baked to golden perfection and topped with everything bagel seasoning for an irresistible crunch.
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
Pastry 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. Add the grated or finely chopped garlic, cream cheese, lemon zest if using, crushed red pepper flakes, and kosher salt. Mix thoroughly to combine all ingredients evenly.
- Prepare Puff Pastry: In a small bowl, whisk together the egg and heavy cream to create an egg wash. Lightly dust a clean surface with all-purpose flour. Roll each sheet of puff pastry into a 10-inch by 10-inch square. Cut each sheet in half to create four rectangles total.
- Assemble the Rolls: Position a puff pastry rectangle so the longer edge faces you. Pierce the dough all over with a fork to prevent bubbling during baking. Spoon one-quarter of the spinach mixture along the edge closest to you in a rope shape. Brush the edge farthest from you with egg wash. Roll the dough away from you tightly around the filling. Use a fork to gently crimp the edges and seal the roll. Repeat with remaining puff pastry and filling to make four logs. Transfer rolls onto a parchment-lined baking sheet and freeze for 20 minutes to firm up.
- Preheat Oven and Slice: Place a rack in the center of the oven and preheat to 425°F (220°C). Remove the logs from the freezer and cut each log into four equal pieces, yielding 16 rolls. Arrange the rolls on a baking sheet lined with parchment paper.
- Prepare for Baking: Brush each roll with the remaining egg wash. Sprinkle the tops generously with everything bagel seasoning to add flavor and a savory crunch.
- Bake Rolls: Bake the rolls in the preheated oven until the puff pastry is golden brown and flaky, about 25 minutes. Remove from the oven and let cool slightly before serving.
Notes
- Make sure to thoroughly drain the spinach to avoid soggy dough.
- For extra flavor, marinate artichoke hearts yourself or buy well-seasoned ones.
- Lemon zest is optional but adds a nice brightness to the filling.
- Freezing the assembled logs before slicing helps maintain shape when cutting.
- Serve warm for best taste and texture.
- Can be prepared ahead and baked just before serving.
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 40 mg
