When the holidays roll around, I’m all about easy, crowd-pleasing appetizers - and these Spinach & Artichoke Dip Rolls are exactly that! Imagine buttery, flaky puff pastry stuffed with creamy spinach, artichoke hearts, and melted cheese, baked until golden and crisp.
They’re bite-sized, beautiful, and absolutely irresistible. Perfect for your next dinner party, Thanksgiving, or Christmas spread.
🧂 Ingredients You’ll Need
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1 (12 oz) container frozen chopped spinach, thawed and squeezed dry
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1 cup marinated artichokes, chopped
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4 oz cream cheese, softened
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1 cup shredded provolone cheese
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1 cup shredded gruyere cheese
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon black pepper
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½ teaspoon chili flakes (optional)
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2 sheets frozen puff pastry, thawed
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1 egg yolk + 1 tablespoon water (for egg wash)
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Pretzel salt, for topping
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4 tablespoons salted butter
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12 fresh sage leaves
👩🍳 Step-by-Step Instructions
1️⃣ Prepare the filling:
In a large bowl, combine spinach, artichokes, cream cheese, provolone, gruyere, garlic powder, onion powder, black pepper, and chili flakes. Mix until smooth and creamy.
2️⃣ Assemble the rolls:
Unfold puff pastry sheets on a lightly floured surface. Spread the spinach-artichoke mixture evenly over each sheet, leaving a small border.
3️⃣ Roll and slice:
Roll the pastry tightly into a log, then cut into 1-inch slices. Place each slice on a parchment-lined baking tray.
4️⃣ Brush & bake:
Brush each roll with egg wash, sprinkle with pretzel salt, and bake at 400°F (200°C) for 18–22 minutes, until golden and puffed.
5️⃣ Sage butter finish:
In a small pan, melt butter and fry sage leaves until crisp. Drizzle the sage butter over warm rolls before serving. 🌿✨
🌟 Pro Tips for Perfect Rolls
✅ Drain the spinach completely – excess water makes the pastry soggy.
✅ Use high-quality puff pastry for a perfect flaky texture.
✅ Don’t overfill the rolls — less is more for clean spirals.
✅ Serve warm for the best cheesy, melty experience!