Cheesy Spinach Dip Rolls Are The Ultimate Puff Pastry Wrapped App

Yields: 16 servings

Prep Time: 15 mins

Total Time: 1 hour 15 mins

Ingredients

• 1 lb.

  frozen spinach, thawed, drained

• 1 c.

  chopped marinated artichoke hearts (about 6 oz, drained)

• 1 c.

  shredded Parmesan

• 1/2 c.

  shredded Gruyère

• 1/2 c.

  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.) pkg. puff pastry, thawed

• 2 tbsp.

  everything bagel seasoning or toasted sesame seeds

Directions

1. In a large bowl, mix spinach, artichokes, Parmesan, Gruyère, cheddar, garlic, cream cheese, lemon zest (if using), red pepper flakes, and salt.

2. In a small bowl, whisk egg and cream. On a lightly floured surface, roll both sheets of puff pastry to a 10" x 10" square. Cut each square in half to create 2 rectangles.

3. With the longer edge of a rectangle facing you, pierce dough all over with a fork. Spoon one-quarter of spinach mixture in a single rope along edge of dough closest to you. Brush edge farthest from you with egg wash. Roll dough over filling away from you, tightly wrapping dough around filling. Using fork, gently crimp edge of dough to help adhere. Repeat with remaining puff pastry and filling to create 4 logs. Transfer rolls to a parchment-lined baking sheet and freeze 20 minutes.

4. Arrange a rack in center of oven; preheat to 425°. Slice each log into 4 pieces. Brush each piece with egg wash and top with everything bagel seasoning.

5. Bake rolls until dough is golden brown, about 25 minutes. Let cool slightly.

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