Spinach and Artichoke Dip Puff Pastry Rolls Recipe

I absolutely love how these Spinach and Artichoke Dip Puff Pastry Rolls recipe brings together the creamy, cheesy goodness of classic spinach artichoke dip inside a flaky, golden puff pastry. It’s like all of your favorite party dip flavors wrapped up in an easy-to-eat, handheld roll. Honestly, every time I make these, they disappear faster than I can set them on the table!

What makes this recipe special is how the spinach and artichoke mixture bakes perfectly inside that buttery puff pastry, creating a little crispy package bursting with flavor. Whether you’re serving these at a casual family get-together or a festive holiday gathering, these rolls stand out because they’re surprisingly simple to make but look and taste like you put in serious effort. You’ll find that once you try this Spinach and Artichoke Dip Puff Pastry Rolls recipe, it quickly becomes a go-to appetizer in your arsenal.

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Ingredients You’ll Need

The magic in this Spinach and Artichoke Dip Puff Pastry Rolls recipe comes from a harmony of fresh, tangy, and cheesy flavors. Each ingredient plays a key role to create a creamy filling with a hint of spice, all wrapped in flaky pastry that crisps just right. When shopping, aim for good-quality cheeses and marinated artichokes for the best taste.

• Frozen spinach: Make sure to thaw and squeeze out as much water as possible to avoid soggy rolls.
• Marinated artichoke hearts: Use the jarred kind for extra flavor and be sure to drain well.
• Parmesan: Freshly grated makes a big difference in flavor and texture.
• Gruyère: Adds a lovely nutty and creamy component.
• White cheddar: Sharpness balances the richness.
• Garlic: Grated or finely chopped so every bite gets that zing.
• Cream cheese: Softened for smooth mixing and richness.
• Lemon zest (optional): Brings a fresh, bright note to cut through the cheese.
• Crushed red pepper flakes: Just a touch for gentle heat.
• Kosher salt: Enhances all the flavors.
• Egg: For that gorgeous golden egg wash.
• Heavy cream: Makes the egg wash easier to brush and adds sheen.
• All-purpose flour: For dusting your work surface to keep the puff pastry from sticking.
• Puff pastry: Thawed but cold for easy rolling and perfect flakiness.
• Everything bagel seasoning: A fun, flavorful topping that adds an extra savory crunch.

Variations

I love keeping this recipe flexible depending on what I have on hand or who I’m serving. Feel free to play around with cheeses or add your favorite spices — that’s the beauty of this Spinach and Artichoke Dip Puff Pastry Rolls recipe. It’s a base you can make your own.

• Gluten-Free Puff Pastry: I tried this once with a gluten-free puff pastry and while the texture was a bit different, the rolls still tasted delicious.
• Add Cooked Bacon: My family can’t get enough when I mix crispy bacon bits into the spinach-artichoke filling—adds a smoky richness.
• Swap Cheeses: Feel free to experiment with mozzarella or fontina for a milder, melty twist.
• Make It Vegan: I haven’t tried this myself but using dairy-free cream cheese, plant-based cheeses, and vegan puff pastry could make a tasty vegan version.

How to Make Spinach and Artichoke Dip Puff Pastry Rolls Recipe

Step 1: Mix the flavorful filling

Start by combining your thawed and well-drained spinach, chopped marinated artichoke hearts, Parmesan, Gruyère, white cheddar, grated garlic, softened cream cheese, lemon zest if using, crushed red pepper flakes, and kosher salt in a large bowl. I like to give this a good stir by hand so I can gauge the texture—it should be a thick, creamy mixture that holds together well but isn’t runny. This is the heart of your rolls, so take your time mixing it just right.

Step 2: Prepare your puff pastry

On a lightly floured surface, roll out your thawed puff pastry sheets to about a 10″ x 10″ square. This helps smooth out the creases and makes rolling easier. Then cut each square in half to get two rectangles. Pro tip: Keep the dough cold but workable—if it gets too warm, pop it in the fridge for a few minutes before continuing.

Step 3: Roll up the filling inside the dough

Take a rectangle with the long edge facing you and pierce the dough all over with a fork—this prevents it from puffing up too much in places. Spread about a quarter of your spinach mixture into a long rope along the edge closest to you. Brush the far edge with your egg wash, then roll the dough tightly over the filling, rolling away from you. Use a fork to gently press and seal the edge so your filling stays put. Repeat to create four filled logs, then transfer them to a parchment-lined baking sheet and freeze for about 20 minutes—this firming step makes slicing neater.

Step 4: Slice and season your rolls

Once chilled, slice each log into four equal pieces. Brush each slice generously with egg wash and sprinkle everything bagel seasoning on top for an irresistible savory crunch and pop of flavor. This little finishing detail really levels up the presentation and taste.

Step 5: Bake to golden perfection

Arrange your oven rack in the center and preheat to 425°F. Bake the rolls for about 25 minutes, or until the puff pastry is beautifully golden and crisp. The kitchen will smell incredible—I swear, this is the hardest part because you want to eat them warm but have to wait just a bit! Let them cool slightly before serving to avoid overly hot filling.

How to Serve Spinach and Artichoke Dip Puff Pastry Rolls Recipe

Garnishes

For garnishes, I usually keep it simple with a sprinkle of fresh chopped parsley or chives to add a pop of green and fresh flavor. Sometimes, a little extra everything bagel seasoning on individual rolls after baking is fun if you want an extra boost. A light drizzle of lemon juice right before serving can add a nice brightness.

Side Dishes

I like serving these rolls alongside something crisp and light like a simple mixed green salad or crunchy veggie sticks. They pair beautifully with a tangy marinara sauce or a creamy ranch dip for dunking if you want an option for extra indulgence. On busy nights, I’ve also paired them with soup – a tomato basil or roasted red pepper soup is a match made in heaven!

Creative Ways to Present

For parties, I often arrange these puff pastry rolls in a circular pattern on a large platter with small bowls of dipping sauces in the center. At one holiday brunch, I even used mini toothpicks to serve them as bite-sized pinwheels, which was a hit for mingling crowds. Wrapping a few in parchment paper “napkin” style with a colorful ribbon makes them perfect for gifting too.

Make Ahead and Storage

Storing Leftovers

Leftover rolls store beautifully in an airtight container in the fridge for up to 3 days. When I’ve reheated them, I find the pastry still stays tasty and crisp enough if you warm them in the oven rather than the microwave.

Freezing

I usually freeze these rolls after forming the logs and slicing them, placed on a baking sheet lined with parchment paper so they don’t stick together. Once frozen solid, I transfer them to a freezer-safe bag and keep them for up to 3 months. It’s a total time-saver for busy days or last-minute entertaining.

Reheating

To reheat, I preheat the oven to 350°F and lay the rolls on a baking sheet for 10-15 minutes until warmed through and the outside is crisp again. This way, you avoid the dreaded soggy microwave effect and keep that perfect puff pastry texture.

FAQs

Final Thoughts

This Spinach and Artichoke Dip Puff Pastry Rolls recipe has become a beloved staple in my kitchen because it transforms a classic dip into a portable, shareable treat. I love how effortlessly you can impress guests with a snack that tastes like it came from a fancy restaurant but actually takes just about an hour from start to finish. Next time you’re planning a party or just want a cozy cheesy snack, give these rolls a try—you’ll be so glad you did!

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