Spinach and Artichoke Puff Pastry Rolls with Everything Bagel Seasoning Recipe

Introduction

Spinach Dip Rolls are a delicious twist on the classic spinach dip, wrapped in flaky puff pastry for a perfect appetizer or snack. These golden, cheesy rolls combine creamy spinach and artichokes with a savory cheese blend, making them irresistible at any gathering.

Ingredients

• 1 lb. frozen spinach, thawed and drained
• 1 cup chopped marinated artichoke hearts (about 6 oz. drained)
• 1 cup shredded Parmesan
• 1/2 cup shredded Gruyère
• 1/2 cup shredded white cheddar
• 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
• 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 toasted sesame seeds

Instructions

1. Step 1: In a large bowl, combine spinach, artichokes, Parmesan, Gruyère, cheddar, garlic, cream cheese, lemon zest if using, crushed red pepper flakes, and kosher salt. Mix well to create the filling.
2. Step 2: In a small bowl, whisk together the egg and heavy cream to make an egg wash. Lightly dust a clean surface with flour and roll each sheet of puff pastry into a 10-inch by 10-inch square. Cut each square in half to form two rectangles.
3. Step 3: With the longer edge of a rectangle facing you, pierce the dough all over with a fork. Spoon one-quarter of the spinach mixture in a rope along the edge closest to you. Brush the far edge with the egg wash, then roll the dough over the filling away from you, keeping it tight. Use a fork to gently crimp the edge, sealing the roll. Repeat for the remaining pastry and filling to make four logs. Place rolls on a parchment-lined baking sheet and freeze for 20 minutes.
4. Step 4: Preheat the oven to 425°F and position a rack in the center. Slice each chilled log into 4 pieces. Brush each piece with egg wash, then sprinkle with everything bagel seasoning or toasted sesame seeds.
5. Step 5: Bake the rolls until golden brown, about 25 minutes. Allow them to cool slightly before serving.

Tips & Variations

• For extra flavor, add a pinch of smoked paprika or substitute the Gruyère with sharp mozzarella.
• Make sure to drain the spinach and artichokes thoroughly to avoid soggy pastry.
• These rolls freeze well before baking—freeze sliced rolls on the sheet, then transfer to a container for later use.

Storage

Store leftover rolls in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes to regain crispiness. You can also freeze baked rolls for up to 1 month and reheat directly from frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, but be sure to cook and squeeze out all excess moisture from fresh spinach before using to prevent soggy rolls.

Can I prepare these rolls in advance?

Absolutely! Assemble the rolls and freeze them before baking. When ready to serve, just slice, brush with egg wash, and bake from frozen.