Description
These Spinach Dip Rolls are a delicious and elegant appetizer made with a creamy spinach and artichoke filling encased in flaky puff pastry. Perfectly seasoned with garlic, Parmesan, Gruyère, cheddar, and a hint of lemon zest, these rolls are baked until golden brown and topped with everything bagel seasoning for a delightful crunch and flavor.
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
Egg Wash
- 1 large egg
- 2 Tbsp. heavy cream
Pastry & Topping
- All-purpose flour, for dusting
- 1 (17-oz.) package puff pastry, thawed
- 2 Tbsp. everything bagel seasoning or to taste
Instructions
- Prepare filling: In a large bowl, combine the thawed and drained spinach, chopped marinated artichoke hearts, shredded Parmesan, Gruyère, and white cheddar cheeses, grated garlic, cream cheese, lemon zest if using, crushed red pepper flakes, and kosher salt. Mix thoroughly until all ingredients are evenly incorporated.
- Prepare puff pastry: In a small bowl, whisk together the egg and heavy cream to create an egg wash. On a lightly floured surface, roll each sheet of thawed puff pastry to a 10″ x 10″ square. Cut each sheet in half to form two rectangles each, totaling four rectangles.
- Assemble rolls: Position one pastry rectangle with its longer edge facing you. Using a fork, pierce the dough all over. Spoon one-quarter of the spinach filling in a single rope along the edge closest to you. Brush the opposite edge with egg wash. Carefully roll the dough away from you, tightly wrapping around the filling. Use a fork to gently crimp and seal the edge. Repeat with the remaining dough and filling to create four logs. Place rolls on a parchment-lined baking sheet and freeze for 20 minutes to set.
- Preheat oven and slice: Position an oven rack in the center and preheat the oven to 425°F (220°C). Remove the rolls from the freezer and slice each log into four pieces. Brush each piece with egg wash and sprinkle generously with everything bagel seasoning.
- Bake: Place the rolls on the prepared baking sheet and bake for about 25 minutes, or until the pastry is puffed and golden brown. Once baked, allow the rolls to cool slightly before serving to enhance flavor and texture.
Notes
- Make sure to thoroughly drain the spinach to prevent the filling from being too wet, which can make the pastry soggy.
- Freezing the assembled rolls before slicing helps maintain their shape during baking.
- The lemon zest is optional but adds a fresh brightness to the filling.
- These rolls can be served warm or at room temperature and make a great appetizer or party snack.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the oven to maintain crispness.
Nutrition
- Serving Size: 1 roll
- Calories: 175
- Sugar: 1.5 g
- Sodium: 280 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 40 mg
