SPINACH-ARTICHOKE STUFFED ROLLS
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
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
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
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
HEAVENLY SPINACH ROLLS
This is the perfect recipe for an awesome appetizer! I learned it from a close friend, and I have been making it for over 10 years. It is easy to make and is a favorite among everyone who has ever tried it. NO COOKING REQUIRED!! You can also use it as a dip or spread!
Provided by Ssmilesss
Categories Spreads
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 6
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!
Nutrition Facts : Calories 343.1, Fat 18.8, SaturatedFat 8.7, Cholesterol 36.7, Sodium 584.5, Carbohydrate 34.3, Fiber 3.8, Sugar 3.7, Protein 10.5
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