Best 7 Spinach Artichoke Stuffed Rolled Bread Recipes

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Spinach artichoke stuffed rolled bread is a delicious and impressive appetizer or main course that is perfect for any occasion. This dish features tender bread that is generously filled with a creamy spinach and artichoke mixture, then rolled up and baked to golden perfection. The resulting creation is a delightful combination of flavors and textures that will tantalize your taste buds and leave you wanting more. In this article, we will guide you through the steps of making this delectable dish, providing you with all the tips and tricks you need to create a spinach artichoke stuffed rolled bread that will be the star of your next gathering.

Let's cook with our recipes!

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

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

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

SPINACH & ARTICHOKE DIP STUFFED GARLIC BREAD RECIPE - (3.9/5)



Spinach & Artichoke Dip Stuffed Garlic Bread Recipe - (3.9/5) image

Provided by BobN

Number Of Ingredients 12

1 baguette
1/2 tablespoon oil
1 (14-ounce) can artichoke hearts, drained and chopped
1 (10-ounce) bag baby spinach leaves
1 (8-ounce) package cream cheese
1 1/2 cups shredded mozzarella cheese
3 green onions, sliced
Salt and pepper, to taste
3 tablespoons butter
3 cloves garlic, minced
Parmesan cheese, grated, to top
Fresh basil leaves or parsley, torn, to top

Steps:

  • Cut the baguette into 4 pieces. Use a long knife to cut out the insides, leaving some bread along the edges. Pull out the loose bread to leave hollow bread quarters. Set aside. Heat the oil in a large pot over medium-high heat. Add in the artichoke pieces and cook for one minute. Reduce heat to medium, add in the spinach, and cook until wilted, turning often. Mix in the cream cheese and mozzarella, and let it melt entirely. Fold in the green onions and season with salt and pepper to taste. Remove from heat. Preheat the oven to 350°F. Stuff the baguette quarters with the spinach and artichoke dip, using a spoon to help pack the dip. Once the bread is stuffed, transfer it to a cutting board. Line up the quarters so that they fit together as they did before the baguette was cut. Slice the baguette into slices that are approximately 1" thick. Tear a piece of heavy duty foil that is about 5 to 6 inches longer than the baguette. Slide the baguette slices off of the cutting board and onto the foil, keeping them together. In a small bowl, combine the butter and minced garlic. Loosely cover the top and microwave for a minute, or until the butter is fully melted. Brush the garlic butter over the baguette, allowing some to drip down between the slices. Make sure to get all of the minced garlic on top of the bread. Wrap the foil around the bread and bake for 15 minutes. Unwrap the bread and bake for 5 minutes, or until the top browns slightly. Remove from the oven, top with parmesan cheese and torn basil or parsley leaves, and serve warm.

SPINACH-STUFFED BREAD



Spinach-Stuffed Bread image

Appetizers are the highlight of parties at our home. Slices of this golden loaf swirled with spinach and cheese disappear in a hurry. They're a tasty accompaniment to most any meal, too.

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 6 servings.

Number Of Ingredients 6

1 loaf (1 pound) frozen bread dough
1 medium onion, chopped
1 to 2 garlic cloves, minced
2 teaspoons olive oil
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups shredded reduced-fat cheddar or part-skim mozzarella

Steps:

  • Thaw bread dough according to package directions; let rise until doubled. Meanwhile, in a skillet, saute onion and garlic in oil until tender. Stir in spinach. , On a lightly floured surface, roll dough into a 14x10-in. rectangle. Spread the spinach mixture to within 1/2 in. of edges; sprinkle with cheese. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a baking sheet coated with cooking spray; tuck ends under. , Bake at 350° for 25-30 minutes or until golden brown. Remove from pan to a wire rack; let stand for 10 minutes before slicing. Serve warm.

Nutrition Facts : Calories 340 calories, Fat 11g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 687mg sodium, Carbohydrate 45g carbohydrate (0 sugars, Fiber 4g fiber), Protein 21g protein.

SPINACH AND ARTICHOKE GARLIC BREAD RECIPE BY TASTY



Spinach And Artichoke Garlic Bread Recipe by Tasty image

This quick and easy garlic bread gets a spinach and artichoke upgrade in under 30 minutes. We predict it will be a dinner series regular!

Provided by Betsy Carter

Categories     Appetizers

Time 22m

Yield 8 servings

Number Of Ingredients 12

2 cups cream cheese, softened
½ cup sour cream
3 cups shredded mozzarella cheese, divided
½ cup grated parmesan cheese
6 garlic cloves, minced
½ teaspoon red pepper flakes
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
12 oz frozen spinach, thawed and well drained
10 oz artichoke heart, drained and chopped
1 loaf french bread, sliced in half lengthwise
2 tablespoons fresh parsley, for serving

Steps:

  • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • In a medium bowl, mix together the cream cheese, sour cream, 1 cup mozzarella, the Parmesan, garlic, red pepper flakes, salt, and black pepper. Fold in the spinach and artichoke hearts.
  • Set the French bread on the prepared baking sheet, cut side up. Spread the spinach artichoke mixture over both halves of the bread. Top with the remaining 2 cups of mozzarella.
  • Bake the garlic bread for 8-10 minutes, until the cheese is melted. Turn the broiler to high and broil for 1-2 minutes, until golden and bubbling.
  • Let the garlic bread cool for about 5 minutes, then slice and serve.
  • Enjoy!

Nutrition Facts : Calories 619 calories, Carbohydrate 35 grams, Fat 42 grams, Fiber 3 grams, Protein 26 grams, Sugar 6 grams

SPINACH & ARTICHOKE STUFFED ROLLED BREAD



Spinach & Artichoke Stuffed Rolled Bread image

I just watch Rachael make this and it looks easy and yummy! I can't wait to make it! Note: I have noted that the artichoke, spinach and pizza dough are 8 ounce sizes. Use whatever size you have available.

Provided by Ethans Mom

Categories     Lunch/Snacks

Time 33m

Yield 8 serving(s)

Number Of Ingredients 11

1 (8 ounce) package frozen artichoke hearts, defrosted with extra water squeezed out (or use a can of artichoke hearts packed in water)
2 (8 ounce) packages frozen spinach, defrosted with extra water squeezed out
2 cups provolone cheese, shredded
1 cup asiago cheese, grated
1 lemon, zest of
8 sprigs fresh thyme, leaves removed
2 garlic cloves, grated
salt & freshly ground black pepper
1 (8 ounce) package pizza dough, such as Pillsbury
1 tablespoon extra virgin olive oil (EVOO)
1 tablespoon sesame seeds

Steps:

  • In a large bowl, combine the artichoke hearts, spinach, provolone, Asiago, lemon zest, thyme, garlic, salt and ground pepper.
  • Unroll the pizza dough onto on a baking sheet with the long edge facing you. Be careful not to stretch it too much.
  • Pour the filling into the middle of the dough, shaping it into a thick log running lengthwise down the center of the dough.
  • Fold one edge of the pizza dough over the filling, then fold the other half over to seal the filling inside the dough. Turn the stuffed bread over on the sheet pan so the seam is on the bottom. Brush with EVOO and sprinkle sesame seeds over the top.
  • Bake the stuffed bread until evenly golden brown, 15-18 minutes. Cool slightly before slicing.

Nutrition Facts : Calories 168.4, Fat 11.6, SaturatedFat 6.2, Cholesterol 22.8, Sodium 348.9, Carbohydrate 6.1, Fiber 3.2, Sugar 0.7, Protein 11.9

SPINACH ARTICHOKE PULL-APART BREAD RECIPE BY TASTY



Spinach Artichoke Pull-Apart Bread Recipe by Tasty image

Here's what you need: puff pastry, cream cheese, artichoke heart, fresh spinach, sour cream, grated parmesan cheese, shredded mozzarella cheese, garlic powder, salt, pepper, red pepper flakes, egg

Provided by Merle O'Neal

Categories     Appetizers

Yield 6 servings

Number Of Ingredients 12

2 sheets puff pastry, thawed
8 oz cream cheese, softened
14 oz artichoke heart, 1 can, drained and chopped
¾ cup fresh spinach, cooked and drained of excess water, or frozen and thawed
¼ cup sour cream
½ cup grated parmesan cheese
½ cup shredded mozzarella cheese
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon pepper
½ teaspoon red pepper flakes
1 egg, beaten

Steps:

  • In a large bowl, combine cream cheese, artichoke hearts, spinach, sour cream, parmesan, mozzarella, garlic powder, salt, pepper, and red pepper flakes.
  • Preheat oven to 400ºF (200ºC).
  • Place the two sheets of puff pastry on a parchment paper-lined baking tray. Using a dinner plate as a guide, cut out equal size circles from both sheets.
  • Remove the top sheet.
  • On the bottom sheet, spread spinach artichoke mixture and lay the other sheet of puff pastry on top.
  • Take a glass and place it in the center of the circle. Using a knife, cut away from the edge of the glass to create 12 equally spaced strips.
  • Take each strip and twist then brush with beaten egg.
  • Bake at 400°F (200°C) for 30 minutes, or until golden.
  • Enjoy!

Nutrition Facts : Calories 769 calories, Carbohydrate 49 grams, Fat 57 grams, Fiber 4 grams, Protein 17 grams, Sugar 3 grams

Tips:

  • To make the rolling process easier, use a rolling pin to flatten the dough to a thin sheet before filling and rolling.
  • For a more flavorful filling, sauté the spinach and artichoke hearts in butter and garlic before adding them to the cheese mixture.
  • If you don't have a bread loaf pan, you can also use a 9x13 inch baking dish.
  • To prevent the bread from drying out, cover it with aluminum foil during the baking process.
  • Serve the bread warm with your favorite dipping sauce.

Conclusion:

Spinach Artichoke Stuffed Rolled Bread is a delicious and easy-to-make appetizer that is perfect for any occasion. With its creamy spinach and artichoke filling and flaky bread crust, this dish is sure to be a hit. So next time you're looking for a tasty and impressive appetizer, give Spinach Artichoke Stuffed Rolled Bread a try!

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