Artichoke Spinach Rolls
These artichoke spinach rolls are a warm and cheesy twist on the classic dip in a soft bread form!
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Servings: 12 rolls
Ingredients
For the Dough
- 1 cup Milk
- 1 tbsp Sugar
- 1¼ tsp Salt
- 4 tbsp Butter
- 2¾ cup All purpose flour
- 2¼ tsp Instant yeast
Filling
- 2 tbsp Butter
- 4 tbsp Cream cheese
- 4 cups Soinach packed, chopped
- 1½ tbsp Garlic chopped
- ¾ cup Artichoke (marinated in oil) chopped
- ½ tsp Black pepper powder
- 1 tbsp Chili flakes
- ¼ tsp Salt
- 2 tbsp Dill leaves finely chopped
- 2 tbsp Parsley finely chopped
- 1½ cup Mozarella cheese shredded
Brushing
- 2 tbsp Milk
- 1 tbsp Butter
- 1 tbsp Dill and parley chopped
- 1 tsp Garlic finely chopped
Instructions
- Add the ingredients listed under "For the Dough" and knead to a smooth and soft dough. Set aside for an hour until it doubles.
- Meanwhile. heat oil in a pan, saute the garlic for a minute, then add the spinach and saute for 2- 3 minutes.
- To a bowl, add the butter, cream cheese, black pepper, chili flakes, sauteed spinach, artichokes, mozzarella cheese, and herbs. Mix well.
- Punch and knead the dough. Roll the dough into a 18x12 rectangle. Spread the artichoke spinach filling mixture.
- Cut it into 12 one and a half inch strips.
- Roll each strip into a coil. Place them in a baking dish. Cover and set aside for 40 minutes to prove.
- Brush with milk. Bake at 375℉ for 22-23 minutes.
- In the meantime, add the herbs and garlic to melted butter. Set aside.
- Remove the rolls from the oven, brush with herb garlic butter. Cool completely.
- Serve as such, or with soups, salads, or pasta.