Spinach Dip Rolls are the ultimate appetizer — buttery, flaky pastry wrapped around a creamy, cheesy spinach and artichoke filling that’s impossible to resist. Whether you’re hosting a party, planning a holiday spread, or simply craving something savory and indulgent, these golden rolls deliver big flavor in every bite. Imagine your favorite spinach dip baked inside crisp puff pastry — comforting, elegant, and perfect for sharing.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Effortlessly Impressive: Looks fancy, but it’s incredibly easy to make — no special skills required.
- Creamy & Cheesy Goodness: Loaded with spinach, artichokes, and three kinds of cheese for a rich, restaurant-quality flavor.
- Perfect Party Snack: Ideal for game days, brunches, or family gatherings — everyone will reach for seconds.
- Freezer-Friendly: Prepare ahead, freeze, and bake straight from the freezer whenever you need a crowd-pleasing bite.
- Irresistible Texture: Crispy on the outside, melty and creamy inside — a perfect balance of crunch and comfort.
Ingredients Needed
For the Filling
- 1 lb frozen spinach, thawed and well-drained
- 1 cup marinated artichoke hearts, chopped (about 6 oz drained)
- 1 cup shredded Parmesan cheese
- ½ cup shredded Gruyère cheese
- ½ cup shredded white cheddar cheese
- 3 cloves garlic, finely minced or grated
- 2 oz cream cheese, softened to room temperature
- Zest of 1 lemon (optional, for a fresh lift)
- ½ tsp crushed red pepper flakes (for gentle heat)
- ½ tsp kosher salt, or to taste
For the Pastry
- 1 large egg
- 2 Tbsp heavy cream
- All-purpose flour, for dusting
- 1 (17-oz) package puff pastry, thawed according to package directions
- 2 Tbsp everything bagel seasoning or toasted sesame seeds, for topping
How to Make Spinach Dip Rolls
Step 1: Prepare the Filling
In a large bowl, combine the spinach, artichokes, Parmesan, Gruyère, cheddar, garlic, cream cheese, lemon zest (if using), red pepper flakes, and salt. Mix until everything is evenly distributed and creamy — this is your rich, flavorful filling.
Step 2: Prepare the Pastry and Egg Wash
In a small bowl, whisk together the egg and heavy cream to make an egg wash.
On a lightly floured surface, roll out each sheet of puff pastry into a 10-inch square. Cut each square in half to make two rectangles (you’ll have four total).
Step 3: Assemble the Rolls
With the long edge of one rectangle facing you, prick the dough all over with a fork to prevent puffing. Spoon a quarter of the spinach mixture along the nearest edge in a neat line. Brush the opposite edge with egg wash.
Carefully roll the dough over the filling, tucking it tightly as you go to form a log. Press and crimp the seam with a fork to seal. Repeat with the remaining pastry and filling until you have four filled logs.
Place the logs on a parchment-lined baking sheet and freeze for 20 minutes to firm them up — this helps keep their shape while baking.
Step 4: Slice and Top
Preheat your oven to 425°F (220°C) and position a rack in the center.
Remove the chilled logs from the freezer and slice each into four equal pieces. Brush the tops with egg wash and sprinkle generously with everything bagel seasoning or sesame seeds.
Step 5: Bake to Golden Perfection
Bake for 25 minutes, or until the rolls are puffed and golden brown. The filling should be hot and bubbly, and the pastry crisp.
Let them cool slightly before serving — they’ll be easier to handle and even more delicious.
Serving and Storage Tips
- Serve Warm: These rolls taste best fresh from the oven, slightly cooled so the cheese filling doesn’t burn your tongue.
- Dipping Idea: Pair with a tangy marinara sauce or garlicky aioli for extra indulgence.
- To Store: Refrigerate leftovers in an airtight container for up to 3 days.
- To Reheat: Warm in a 350°F (175°C) oven for 10–12 minutes until crisp again.
- To Freeze: Freeze unbaked rolls on a tray until solid, then store in freezer bags for up to 2 months. Bake straight from frozen, adding 5 minutes to the baking time.
Helpful Notes
- Drain spinach thoroughly — excess water can make the filling soggy. Squeeze it dry with a clean towel for best results.
- Cheese swap: Mozzarella or fontina can replace Gruyère for a milder flavor.
- Add-ons: A touch of nutmeg or chopped sun-dried tomatoes gives a gourmet twist.
- Make-ahead tip: Assemble the rolls a day in advance, cover, and chill until ready to bake.
Spinach Dip Rolls
Ingredients
Method
- Step 1: Prepare the Filling — In a large bowl, combine spinach, artichokes, Parmesan, Gruyère, cheddar, garlic, cream cheese, lemon zest, red pepper flakes, and salt. Mix until creamy and evenly blended.
- Step 2: Prepare the Pastry and Egg Wash — Whisk together egg and heavy cream in a small bowl. On a lightly floured surface, roll out puff pastry into 10-inch squares and cut each in half to make four rectangles.
- Step 3: Assemble the Rolls — Place filling along one long edge of each pastry rectangle. Brush the opposite edge with egg wash. Roll tightly into logs and seal seams with a fork. Chill the logs on a parchment-lined baking sheet for 20 minutes to firm up.
- Step 4: Slice and Top — Preheat oven to 425°F (220°C). Slice each log into four pieces, brush with egg wash, and sprinkle with everything bagel seasoning or sesame seeds.
- Step 5: Bake to Golden Perfection — Bake for 25 minutes or until puffed and golden. Let cool slightly before serving to allow the filling to set.
Notes
Conclusion
These Spinach Dip Rolls combine everything you love about a creamy spinach dip with the flaky magic of puff pastry. They’re elegant enough for parties yet easy enough for a weeknight treat. Every bite delivers the perfect balance of buttery crunch and cheesy comfort.
If you try this recipe, please leave a comment and star rating below — I’d love to hear how yours turned out!
Don’t forget to share your creations on Pinterest or Facebook and tag your favorite variation.
👉 What’s your favorite dip to wrap in puff pastry? Tell us in the comments!
Frequently Asked Questions (FAQ)
Can I use fresh spinach instead of frozen?
Yes! Use about 10 ounces of fresh spinach, cook it down, and squeeze out all the moisture before mixing it into the filling.
Can I make Spinach Dip Rolls ahead of time?
Absolutely. Assemble the rolls, freeze them unbaked, and bake directly from frozen when needed — just add about 5 extra minutes to the bake time.
How do I make these rolls gluten-free?
Use gluten-free puff pastry, now available in many supermarkets, and ensure all other ingredients (like seasonings) are certified gluten-free.
Why is my filling leaking out?
It may be because the dough wasn’t sealed tightly or overfilled. Always crimp the edges and chill before baking to keep the filling intact.
Can I add meat to this recipe?
Definitely! Crumbled cooked bacon, shredded chicken, or diced ham mix beautifully with the spinach dip filling for extra flavor and heartiness.