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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!
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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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Cranberry Brie Pull Apart Bread
Mini Pastry Wrapped Cranberry Baked Brie Bites
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Pastry Wrapped Cranberry Baked Brie
The 50 Most Popular Holiday Appetizers and Cocktails (+mocktails)
Bacon Wrapped Date and Goat Cheese Pastry Twists
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!
Spinach and Artichoke Dip Rolls
Ingredients
- 1 container (12 ounce) frozen chopped spinach, thawed and squeezed of excess water
- 1 cup marinated artichokes, chopped
- 4 ounces cream cheese, at room temperature
- 1 cup shredded provolone cheese
- 1 cup shredded gruyere cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- chili flakes
- 2 sheets (1 box) frozen puff pastry, thawed
- 1 egg yolk, beaten with 1 tablespoon water
- pretzel salt, for sprinkling
- 4 tablespoons salted butter
- 12 fresh sage leaves
Instructions
- 1. Line a baking sheet with parchment paper. 2. In a bowl, mix the spinach, artichokes, cream cheese, provolone, gruyere, garlic powder, onion powder, pepper, and chili flakes until combined. 3. Lay each pastry sheet on the counter and roll it into a slightly larger rectangle. Cut each sheet in half lengthwise to create 4 pieces. Spoon 1/4 of the spinach dip down the long edge of each pastry. Brush the opposite end with the beaten egg, then roll the dough over the filling, wrapping the dough around the filling. Pinch to seal and place seam side down on the baking sheet. 4. Brush the tops of each roll with the beaten egg, then sprinkle with salt. Freeze for 20 minutes. 5. Preheat the oven to 425° F. Bake for 20 minutes or until the pastry is deep golden brown. 6. Meanwhile, brown the butter and mix in the sage leaves. Spoon the butter and leaves over the rolls. EAT and enjoy!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Easy recipe, turned out perfect! I even messed up by forgetting to cut the rolls. So they were long logs instead. Sliced them after I took them out of the oven. Delish!
Hey Laura,
Happy Monday! Big thanks for making this recipe and sharing back. So glad it hit the spot!
Followed the recipe exactly & ended up throwing the whole thing in the trash as they came out with burnt bottoms! Thought 425° sounded too high for puff pastry, but I trusted the recipe. Never again.
Sorry to hear this, Clair. Thanks for trying this recipe and sharing your feedback.
I did it at 425 and it worked out perfectly.
SO good, super easy. I experimented a bit with size so did a few cut into 6 instead of 4 after rolling – both worked great and got rave reviews from our guests. I skipped the sage because I didn’t have any on hand.
I have to say I have never been let down by a HBH recipe!
Hey Brit,
Happy Sunday!🎃 Thanks a bunch for making this recipe and your comment, so glad to hear it was a winner!
Hi! I just made these and they are so tasty! Just wondering if you have tried freezing these, or if you think they would re-heat ok?
Hi Kathleen,
Thanks so much for making this recipe and your comment, so glad to hear it was enjoyed! I think that would be just fine for you to do. Have the best week! xxT
Hi! I’m new here (came from TT), and have added this & a couple of your goat cheese recipes to my Super Bowl party lineup! I do have to say that I’ve haven’t seen such hateful, inexplicable comments on something that is of no cost to anyone in a LONG time – and I’m older than Google! I’m terribly sorry. I’m excited for this recipe, and many more! Here’s to a wonderful (and kinder) 2025!
Thanks so much for your kind message, Liza:) I hope you love this recipe! Happy New Year! xT
Currently making this! I’m excited to see how it turns out. Quick question, I had a lot of leftover filling even when measuring out 1/4 cup filling per pastry. Is that normal?
Thanks!
Thanks so much for making this recipe, Carly!! You shouldn’t have much filling leftover, feel free to add a bit more next time. I hope they are delish! xT
Question, has anyone made just the dip following your recipe and bake it? I want a good dip recipe and love your stuff , just didn’t want to put it in a pastry?
Thanks so
Much!
Hey Meg,
I don’t see why that wouldn’t work for you. I also have this recipe:
https://www.halfbakedharvest.com/roasted-lemon-spinach-and-artichoke-dip/
Please let me know if you have any other questions! xT
The calories in the puff pastry alone are more than you’re saying is in a whole serving. What system are you using that does such a bad job of knowing the calories of things?? Your recipe links to a target listing for the puff pastry, and the calorie information is in the picture!
Hey Katie! Happy New Year! Yes, I agree! Our calculator is off but sadly this is a requirement from google that we have to use. We are actively working to find something better but it’s shockingly not easy. So sorry for trouble it causes you.
I hope you have a wonderful new year and the most amazing 2025!!! Happy holidays!
Wow- will definitely try this! As far as some of the comments go, if you can’t write something decent, skip the recipe. Tieghan- everything I’ve made through this FREE website has been nothing short of amazing and I get compliments all the time!
Thanks so much, Jiby! I hope you love this recipe! Happy New Year! xx
Thank you for amazing recipes!! 🤤🤤
Thanks so much, Inna!!
Instructions for making ahead please? Just leave it in the freezer until ready to cook?
Hi Debbie,
How far in advance do you want to make these? If it’s just a day, you can leave them in the fridge and then bake as directed. I hope you love this recipe! Merry Christmas! xx
You still haven’t corrected the errors in the recipe. Do you actually have someone who proofreads your posts? It’s a good thing you’re self-employed. No boss would tolerate such a high volume of sloppy mistakes.
Merry Christmas, Jenna! Isn’t great that you can come to this wonderful page and get free recipes?
Merry Christmas!!
I see you are running short on kind words. Are you struggling with something in your life that makes you unhappy so you want everyone else to be miserable? I can help you with that! Always practice being kind. Love others more than yourself. Fake it til you make it and before long you’ll actually be feeling kind!! Happy New Year!! Hope 2025 brings you the absolute joy that the Grinch experienced on Christmas day. 😃
It’s crazy how someone this talented not only shares her recipes freely, but takes the time to respond to comments and encourage all of us as we try her creations. Good Luck in the New Year, Jenna!
You should practice kindness in 2025!
What wonderful Christmas spirit! I hope your a stay at home somethings, because no one should have to put up with your personality 🙂
Sad that Jenna is so angry at life that she takes on a creative chef who loves hers, gives freely, and who loves sharing her gifts with others.
Hey Tieghan, regarding the thawed spinach, a potato ricer works great to squeeze out the liquid.
Ohh love this idea!! Thank you so much for sharing, Becky!! Merry Christmas! xT
Oh, forgot to mention that in the recipe instructions there isn’t a “cut each roll into 4” like written in the post
I don’t understand the roll into rectangle 10×10 and then cut into 4 rectangles. 10×10 is a square and the photos don’t help me much. Can you be more specific, maybe saying what size each flat rolled dough piece is?
Hi Dee,
So sorry for any confusion! Roll out both sheets of pastry so they are a bit thinner. Then cut in half. Now you have 4 pieces. Does this help at all? xx
So confusing! Your recipes need to have more clearer instructions and pictures or a video with step by step instructions to follow along.
What you actually mean is to cut one 10 x10 puff pastry sheet in half to get two pieces. Repeat with the second 10 x 10 puff pastry sheet. Now you have a total of 4 puff pastry pieces. Add the filling and roll as instructed. Cut each of the 4 rolls into 4 smaller pieces to get 16 serving sizes. Continue with the rest of the recipe.
Hi Kat,
In order to stretch the dough you do need to roll it out a bit. Then you can cut each in half to create 4 pieces total. Apologies if it’s confusing!
Hope you love the recipe and merry Christmas!! Have the best holiday with family and friends!! Xx