Spinach and Artichoke Dip Roll
Flaky puff pastry rolled up with a creamy, cheesy spinach and artichoke dip filling, then baked until the pastry turns golden and the dip inside gets all melty and perfect. Finish them off with a drizzle of brown butter and crispy sage over each roll—they’re seriously delicious and super easy to make!
Just one more sleep until Christmas Eve! This year is totally different for my family, and for the first time ever as an adult, I won’t be cooking on Christmas Eve or Christmas Day. It feels so weird! But if I were hosting, I’d definitely make these rolls.
I made them a few weeks ago—not just once, but multiple times. Everyone went crazy for them! My mom loves anything with spinach artichoke dip, so wrapping it in puff pastry made her even more excited.
And it was my sister-in-law Lyndsie who told me I had to make these. She warned me she’d eat them all!
We’ve totally fallen for this recipe, and I know you will too.
The rolls come together so easily. You can even prep them ahead of time, making them the ideal appetizer for entertaining—perfect for Christmas this week and New Year’s Eve next week!
So many fun nights coming up!
Spinach and Artichoke Dip Rolls | halfbakedharvest.com
Here’s how it’s done:
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 part’s simple—just mix the thawed spinach (make sure to squeeze out any extra water), artichokes, cream cheese, provolone, Gruyere, garlic powder, onion powder, pepper, and chili flakes in a bowl.
Step 2: Roll out the pastry
Take the puff pastry and roll both sheets into larger squares, then cut each in half so you end up with four rectangles.
The photos can help guide you, but trust me, it’s really easy!
Step 3: Stuff, tuck, and roll
Spoon a quarter of the dip along the long edge of each pastry sheet, then tuck and roll it up. You’ll have four long rolls.
Slice each roll into four smaller pieces.
Step 4: Freeze, then bake
Brush the tops with beaten egg and sprinkle with coarse salt (pretzel salt works great too).
Pop them in the freezer for 20 minutes, then bake for another 20 minutes.
Step 5: Brown the butter
While the rolls bake, brown some butter with a handful of sage leaves until the leaves get crispy.
Once the rolls are out of the oven, spoon that buttery, sage goodness over each one.
It’s hard to put into words just how amazing these rolls are. The brown butter at the end adds this rich, savory touch that pairs perfectly with the cheesy filling.
Make a few batches—these will be the star of the appetizer spread!