Best 4 Heavenly Spinach Artichoke Rolls Recipes

HEAVENLY SPINACH ARTICHOKE ROLLS

Steps:

• 1. Heat oven to 350 degrees.
• 2. Mix ingredients thoroughly (except butter & egg & saving a little mozarella cheese for the end) in a bowl.
• 3. Open Crescent Rolls.
• 4. Put 1 tsp or tbs of your mixture onto each piece of the dough & close each one.
• 5. Spread a little of the egg over the edges of each roll to hold it together.
• 6. Spread the remaining egg over each roll.
• 7. Bake for 35 - 45 mins or until rolls are brown.
• 8. When your rolls start to brown, spread butter on them & sprinkle a little Mozzarella Cheese over them.

SPINACH-ARTICHOKE STUFFED ROLLS

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.

SPINACH AND ARTICHOKE DIP-STUFFED CRESCENT ROLLS

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.

HEAVENLY SPINACH ROLLS

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!