Spinach Artichoke Pull-Apart Rolls
These delightful pull-apart rolls are stuffed with a creamy, cheesy filling of spinach, artichokes, and garlic, making them a perfect appetizer for gatherings.
Ingredients
For the Garlic
- 1 head garlic Roast the garlic for added flavor.
- 1 tablespoon extra virgin olive oil Used for roasting the garlic.
For the Rolls
- 1 package dinner rolls, halved lengthwise (12 count) These serve as the base for the filling.
- 6 ounces cream cheese At room temperature for easy mixing.
- ¼ cup sour cream
- 10 ounces frozen chopped spinach, thawed and squeezed dry Ensure excess moisture is removed.
- 1 jar marinated artichokes, chopped Adds flavor to the rolls.
- 1 cup shredded fontina or mozzarella cheese For a cheesy filling.
- ⅓ cup grated parmesan or asiago cheese
- 1 teaspoon onion powder
- to taste Kosher salt and black pepper
- to taste Chili flakes
- optional Pickled jalapeños For a spicy addition.
- 3 tablespoons salted butter, at room temperature or melted
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Slice off the top portion of the garlic head to expose some of the cloves, drizzle with olive oil, wrap it up in foil, and bake for 40 to 55 minutes.
- In a bowl, combine cream cheese, sour cream, thawed spinach, chopped artichokes, half of the mozzarella, half of the parmesan, and onion powder. Season with salt, pepper, and chili flakes.
- On a baking sheet lined with parchment paper, place the bottom halves of the dinner rolls. Spread the creamy spinach filling on top, sprinkle with remaining mozzarella and jalapeños, and place the top halves over the filling.
- Squeeze roasted garlic into a bowl, add butter, remaining parmesan, oregano, parsley, and chili flakes, and mash until combined.
Baking
- Spread the garlic butter mixture over the top of the assembled rolls, cover with foil, and bake for 10 minutes.
- Remove the foil and bake for another 10 minutes or until cheese is melted and bubbly. Brush with any remaining garlic butter before serving.
Notes
Best served warm with marinara sauce for dipping. For storage, keep leftover rolls in an airtight container in the refrigerator for up to 3 days.
