Spinach and Artichoke Dip Rolls.

Spinach and Artichoke Dip Rolls. Puff pastry dough rolled up with creamy cheese-filled spinach and artichoke dip. Then baked until the pastry is golden and the dip inside has melted and becomes all kinds of perfect. Spoon brown butter and crispy sage over each roll to finish. They’re absolutely scrumptious and the easiest to make!

Just one more sleep and it’s Christmas Eve! This year looks so different for my family, and for the first time in my adult life, I won’t be cooking on either Christmas Eve or Christmas! It feels so odd, but if I was hosting, I would make these rolls!

I made them the other week, and not just once but multiple times. Everyone loved them! My mom adores any kind of spinach artichoke dip situation, so adding puff pastry only made her more excited!

And it was my sister-in-law Lyndsie who told me I had to make these. She said she was going to eat them all!

We’ve quickly fallen in love with this app, and I know you will too.

The rolls come together easily. You can even prepare them ahead of time, making them the perfect appetizer to entertain with. First this week for Christmas, and then next week for NYE celebrations!

So many fun nights ahead!

Here are the details

Ingredients

• frozen spinach
• marinated artichokes
• cream cheese
• provolone and gruyere cheese
• garlic and onion powder
• black pepper
• chili flakes
• sheets of frozen, thawed puff pastry
• an egg
• salt
• salted butter
• fresh sage

Steps

Step 1: mix the dip

This is pretty straightforward. Just mix the frozen and thawed spinach, the artichoke, cream cheese, provolone and gruyere cheese, garlic and onion powder, pepper, and chili flakes in a bowl.

Make sure to squeeze out any excess water from the frozen and thawed spinach.

Step 2: roll the pastry sheets out

Now grab the puff pastry. Roll both sheets of pastry into a larger square, then cut each in half to create four rectangles.

Use the photos to help guide you, but promise it’s very easy!

Step 3: stuff, tuck, and roll

Spoon 1/4 of the dip down the long end of each pastry, then tuck and roll the dip up. You should have four long rolls now.

Cut each roll into four smaller rolls.

Step 4: Freeze, then bake.

Next, brush the tops of the rolls with a beaten egg, then sprinkle with coarse salt or pretzel salt.

Now freeze for 20 minutes. Then bake for 20 minutes.

Step 5: brown the butter

While the rolls bake, brown some butter with a handful of sage leaves. Get the leaves crisp.

Pull the rolls out of the oven. Spoon the butter and sage over each roll to finish them off!

It’s hard to describe just how good these rolls really are. The brown butter at the end really adds a savory, saltiness that pairs so well with the cheese tucked inside.

Make a few batches for everyone to enjoy. These will be the most popular app on the table!

Looking for other easy appetizer recipes?? Here are my favorites: 

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Lastly, if you make this Spinach and Artichoke Dip Rolls, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

@halfbakedharvest

Spinach and Artichoke Dip Rolls – try these for game day!

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