Best 3 Heavenly Spinach Artichoke Rolls Recipes

Craving a delectable appetizer or a satisfying side dish? Look no further than the heavenly spinach artichoke rolls. With their flaky, golden-brown crust and a creamy, cheesy spinach artichoke filling, these rolls are sure to tantalize your taste buds and leave you wanting more.

Check out the recipes below so you can choose the best recipe for yourself!

SPINACH-ARTICHOKE STUFFED ROLLS

Spinach-Artichoke Stuffed Rolls image

These fluffy rolls look unassuming on the outside, but on the inside, they're generously filled with creamy spinach-artichoke dip. They're inspired by bierock, a bun of Eastern European origin that is traditionally stuffed with ground meat and onions - but this creamy meatless version takes the cake. If you have a little spinach-artichoke dip leftover, snack on it hot or cold with pita chips, or use it to fill a sandwich or an omelet.

Provided by Erin Jeanne McDowell

Categories breads

Time 1h15m

Yield 9 rolls

Number Of Ingredients 15

Ingredients

1 1/4 cups/295 milliliters whole milk
5 cups/600 grams all-purpose flour
1/4 cup/50 grams granulated sugar
1 large egg, plus 1 large egg yolk
3 tablespoons/45 grams unsalted butter, at room temperature, plus more for greasing
1 tablespoon instant yeast
1 teaspoon kosher salt
14 ounces/395 grams canned artichoke hearts, drained and chopped
10 ounces/285 grams frozen chopped spinach, thawed and squeezed to remove excess liquid
8 ounces/225 grams cream cheese, at room temperature
3/4 cup/85 grams finely grated Parmesan
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 egg
Sesame seeds, for finishing

Steps:

In a medium pot, heat the milk over medium-low until just warm to the touch (about 95 degrees).
In the bowl of an electric mixer fitted with the dough hook attachment, combine the flour, sugar, egg and egg yolk, butter, yeast, salt and the warm milk. Mix on low speed for 4 minutes, then increase the speed to medium and mix until smooth, about 2 minutes.
Transfer the dough to a lightly greased bowl. Cover with plastic wrap and let rise in a warm place for 1 hour.
Divide the dough into 9 even pieces (about 120 grams each), and shape them into balls using your hands. Cover with plastic wrap and let rest for 15 minutes while you make the filling.
Make the filling: In a medium bowl, stir together the artichoke hearts, spinach, cream cheese, Parmesan, salt and pepper. Line a baking sheet with parchment paper.
Use the palm of your hand to flatten each ball of dough to about 1/2-inch thick and about 4 1/2 to 5 inches wide. Scoop 3 tablespoons of filling into the center. Wrap the dough around the filling and pinch firmly to seal. Use your hands to shape the dough into balls. Repeat with the remaining dough.
Transfer rolls seam side down to the prepared baking sheet, spacing them evenly and staggering slightly. Cover with plastic wrap and let rise for 30 to 35 minutes in a warm place.
Heat the oven to 375 degrees. In a small bowl, beat the remaining egg. Brush the surface of each roll with the beaten egg and sprinkle generously with sesame seeds. Bake until the rolls are golden-brown, 25 to 30 minutes. (They may spread and touch while baking, which is O.K.)
Let cool for 10 to 15 minutes before serving. Wrap leftover rolls tightly in plastic wrap and store at room temperature.

Nutrition Facts : @context http, Calories 497, UnsaturatedFat 6 grams, Carbohydrate 66 grams, Fat 19 grams, Fiber 5 grams, Protein 17 grams, SaturatedFat 10 grams, Sodium 546 milligrams, Sugar 9 grams, TransFat 0 grams

SPINACH AND ARTICHOKE DIP-STUFFED CRESCENT ROLLS

Spinach and Artichoke Dip-Stuffed Crescent Rolls image

Flaky, buttery crescent rolls stuffed with favorite spinach and artichoke dip and oozing melted feta and whipped yummy cream cheese.

Provided by Sahara B

Time 40m

Yield 24

Number Of Ingredients 10

Ingredients

3 cups chopped fresh spinach leaves
1 (14 ounce) can artichoke hearts, drained and chopped
1 (8 ounce) container whipped cream cheese, softened
¼ cup mayonnaise
¼ cup crumbled feta cheese
2 tablespoons grated Parmesan cheese
2 cloves garlic, minced
kosher salt and freshly ground pepper to taste
3 (8 ounce) tubes refrigerated butter-flavored crescent rolls
½ cup fine Italian bread crumbs

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
Mix spinach, artichoke hearts, cream cheese, mayonnaise, feta cheese, Parmesan cheese, and garlic together in a large bowl; season with salt and pepper.
Remove rolls from each can and separate into 8 triangles for a total of 24. Place a heaping tablespoon spinach-cream cheese mixture on the wide end of each triangle. Roll up each triangle, starting at the wide end; fold the ends underneath and dredge in bread crumbs to coat. Place seam-side down on the prepared baking sheet.
Bake in the preheated oven until golden brown, 10 to 12 minutes. Serve hot.

Nutrition Facts : Calories 177.3 calories, Carbohydrate 14.6 g, Cholesterol 12.5 mg, Fat 11.3 g, Fiber 0.5 g, Protein 3.8 g, SaturatedFat 3.8 g, Sodium 388.9 mg, Sugar 2.7 g

HEAVENLY SPINACH ROLLS

Heavenly Spinach Rolls image

This is the perfect recipe for an awesome appetizer! I learned it from a close friend, and I have been making it for over 10 years. It is easy to make and is a favorite among everyone who has ever tried it. NO COOKING REQUIRED!! You can also use it as a dip or spread!

Provided by Ssmilesss

Categories Spreads

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 6

Ingredients

1 package large flour tortilla
2 (10 ounce) packages frozen chopped spinach
1 cup mayonnaise
1 (16 ounce) container sour cream
1 (16 ounce) package ranch dressing mix
1/2 cup dry bacon bits (i use Bacos)

Steps:

Defrost the 2 packages of spinach.
Drain any excess water from defrosted spinach.
In a large mixing bowl, combine the mayonnaise, sour cream, powder ranch dressing, and bacon bits and stir thoroughly.
After mixing ingredients, add the spinach and continue to stir until all of the spinach is completely mixed with the other ingredients.
Lay out uncooked flour tortilla and spread mixture over flour tortilla (DO NOT put too much otherwise when rolling the tortilla the excess mixture will spill out!) Roll the tortilla tightly.
Continue process until all tortillas are used.
Set for 1 hour in the refrigerator.
Take out the rolls and cut them into smaller segments.
Ready to serve!

Nutrition Facts : Calories 343.1, Fat 18.8, SaturatedFat 8.7, Cholesterol 36.7, Sodium 584.5, Carbohydrate 34.3, Fiber 3.8, Sugar 3.7, Protein 10.5

Tips:

Use fresh ingredients: Fresh spinach and artichoke hearts will give your rolls the best flavor. If you can't find fresh spinach, you can use frozen spinach that has been thawed and squeezed dry.
Don't overcook the spinach: The spinach should be wilted but still have some bite to it. If you overcook it, it will become mushy.
Use a good quality cheese: The cheese is one of the main ingredients in these rolls, so it's important to use a good quality cheese that melts well. A sharp cheddar cheese or a Gruyère cheese are both good choices.
Don't overfill the rolls: The rolls should be filled, but not so much that they're bursting at the seams. If you overfill them, they will be difficult to roll up and they will be more likely to fall apart.
Bake the rolls until they're golden brown: The rolls should be baked until they're golden brown on top. This will ensure that they're cooked through and that the cheese is melted and bubbly.

Conclusion:

Spinach artichoke rolls are a delicious and easy-to-make appetizer or snack. They're perfect for parties or potlucks, and they're also great for a quick lunch or dinner. With a few simple tips, you can make sure that your spinach artichoke rolls are perfect every time. So next time you're looking for a delicious and easy recipe, give spinach artichoke rolls a try!