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Spinach and Artichoke Dip Rolls. Puff pastry dough rolled up with creamy cheese-filled spinach and artichoke dip. Then baked till the pastry is golden and the dip inside has melted and turns into all types of good. Spoon brown butter and crispy sage over every roll to complete. They’re completely delicious and the best to make!
Only one extra sleep and it’s Christmas Eve! This yr seems to be so totally different for my household, and for the primary time in my grownup life, I gained’t be cooking on both Christmas Eve or Christmas! It feels so odd, but when I used to be internet hosting, I’d make these rolls!
I made them the opposite week, and never simply as soon as however a number of occasions. Everybody liked them! My mother adores any form of spinach artichoke dip scenario, so including puff pastry solely made her extra excited!
And it was my sister-in-law Lyndsie who instructed me I needed to make these. She mentioned she was going to eat all of them!
We’ve shortly fallen in love with this app, and I do know you’ll too.
The rolls come collectively simply. You possibly can even put together them forward of time, making them the right appetizer to entertain with. First this week for Christmas, after which subsequent week for NYE celebrations!
So many enjoyable nights forward!
Listed here are the small print
Elements
- 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
- recent sage
Steps
Step 1: combine the dip
That is fairly simple. Simply combine the frozen and thawed spinach, the artichoke, cream cheese, provolone and gruyere cheese, garlic and onion powder, pepper, and chili flakes in a bowl.
Be certain that to squeeze out any extra water from the frozen and thawed spinach.
Step 2: roll the pastry sheets out
Now seize the puff pastry. Roll each sheets of pastry into a bigger sq., then lower every in half to create 4 rectangles.
Use the photographs to assist information you, however promise it’s very simple!
Step 3: stuff, tuck, and roll
Spoon 1/4 of the dip down the lengthy finish of every pastry, then tuck and roll the dip up. You need to have 4 lengthy rolls now.
Lower every roll into 4 smaller rolls.
Step 4: Freeze, then bake.
Subsequent, brush the tops of the rolls with a crushed egg, then sprinkle with coarse salt or pretzel salt.
Now freeze for 20 minutes. Then bake for 20 minutes.
Step 5: brown the butter
Whereas 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 every roll to complete them off!
It’s onerous to explain simply how good these rolls actually are. The brown butter on the finish actually provides a savory, saltiness that pairs so nicely with the cheese tucked inside.
Make a number of batches for everybody to take pleasure in. These would be the hottest app on the desk!
In search of different simple appetizer recipes?? Listed here are my favorites:
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Mini Pastry Wrapped Cranberry Baked Brie Bites
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Lastly, if you happen to make this Spinach and Artichoke Dip Rolls, make sure you go away a remark and/or give this recipe a ranking! Above all, I really like to listen to from you guys and all the time do my greatest to reply to each remark. And, after all, if you happen to do make this recipe, don’t neglect to tag me on Instagram! Trying via the photographs of recipes you all have made is my favourite!
Spinach and Artichoke Dip Rolls
Servings: 16 rolls
Energy Per Serving: 133 kcal
Dietary info is barely an estimate. The accuracy of the dietary info for any recipe on this website is just not assured.
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1. Line a baking sheet with parchment paper. 2. In a bowl, combine the spinach, artichokes, cream cheese, provolone, gruyere, garlic powder, onion powder, pepper, and chili flakes till mixed. 3. Lay every pastry sheet on the counter and roll it right into a rectangle, about 10×10 inches. Lower every sheet in half to create 4 rectangles. Spoon 1/4 of the spinach dip down the lengthy edge of every pastry. Brush the other finish with the crushed egg, then roll the dough over the filling, wrapping the dough across the filling. Pinch to seal and place seam facet down on the baking sheet. 4. Brush the tops of every roll with the crushed egg, then sprinkle with salt. Freeze for 20 minutes. 5. Preheat the oven to 425° F. Bake for 20 minutes or till the pastry is deep golden brown. 6. In the meantime, brown the butter and blend within the sage leaves. Spoon the butter and leaves over the rolls. EAT and revel in!
