Name: Spinach and Artichoke Dip Rolls with Parmesan and Gruyère Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: American
Ingredients: 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, at 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; 1 (17-oz.) package puff pastry, thawed; All-purpose flour, for dusting; 2 tbsp. everything bagel seasoning or toasted sesame seeds

Ingredients

1 lb. frozen spinach, thawed, 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

Step 1: In a large bowl, combine the thawed and drained spinach, chopped artichoke hearts, Parmesan, Gruyère, white cheddar, garlic, cream cheese, lemon zest (if using), crushed red pepper flakes, and kosher salt. Mix well until evenly incorporated.

Step 2: In a small bowl, whisk together the egg and heavy cream to make an egg wash. Lightly dust your work surface with flour. Roll each sheet of puff pastry into a 10-inch square, then cut each square in half to form two rectangles.

Step 3: With the longer edge facing you, gently pierce the dough all over using a fork. Spoon one-quarter of the spinach mixture into a single rope along the edge closest to you. Brush the farthest edge with the egg wash. Carefully roll the dough over the filling, rolling away from you and wrapping tightly around the filling. Use a fork to gently crimp the edge to seal. Repeat this process with the remaining dough and filling, creating four logs total. Place rolls on a parchment-lined baking sheet and freeze for 20 minutes.

Step 4: Preheat the oven to 425°F and position a rack in the center. Slice each frozen roll into four pieces. Brush each piece with the egg wash and sprinkle with everything bagel seasoning or toasted sesame seeds.

Step 5: Bake the rolls for about 25 minutes, or until the dough is golden brown and flaky. Allow them to cool slightly before serving.

Tips & Variations

For a milder flavor, reduce or omit the crushed red pepper flakes.

Try swapping Gruyère with mozzarella or Swiss cheese for a different cheesy twist.

Make sure to squeeze out excess moisture from the spinach to avoid soggy pastry.

Leftover rolls freeze well—reheat in the oven to restore flakiness.

Storage

Store any leftover spinach dip rolls in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a preheated 350°F oven for 10–15 minutes to maintain the crispy texture. You can also freeze the baked rolls for up to 2 months; thaw overnight in the fridge and reheat before serving.

FAQs

Can I use fresh spinach instead of frozen?

Yes, you can use fresh spinach. Wilt it in a pan over medium heat, then drain thoroughly and squeeze out all excess moisture before mixing with the other ingredients.

Can I prepare the rolls ahead of time?

Absolutely. After assembling, freeze the unbaked rolls for up to a month. When ready to bake, slice, brush with egg wash, add seasoning, and bake directly from frozen, adding a few extra minutes to the baking time.