spinach-and-artichoke-dip-rolls
Puff pastry dough rolled up with creamy cheese-filled spinach and artichoke dip. Then baked until the pastry is golden and the dip inside has melted and becomes all kinds of perfect. Spoon brown butter and crispy sage over each roll to finish. They’re absolutely scrumptious and the easiest to make!
Ingredients
1 container (12 ounce) frozen chopped spinach, thawed and squeezed of excess water
2 sheets (1 box) frozen puff pastry, thawed
Pretzel salt, for sprinkling
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