Last weekend, I hosted a little get-together, nothing fancy, just friends dropping by with drinks in hand. The air smelled like autumn leaves outside, but inside, my kitchen was buzzing with the promise of something warm and comforting. That’s when I whipped up these Spinach Dip in Bite-Sized Pinwheels. Picture this: flaky puff pastry wrapping around a creamy, garlicky spinach filling that melts in your mouth. One bite, and everyone was hooked. I’ve made them a bunch since, tweaking here and there, and they’re now my go-to for parties. If you’re tired of the same old chips and dip, these Puff Pastry Roll Ups change the game. They’re easy, crowd-pleasing, and disappear faster than you can say “seconds?”
What I love most is how they capture that classic spinach dip vibe but in a portable, fancy-looking form. The puff pastry bakes up golden and crisp, contrasting perfectly with the soft, cheesy center. It’s like comfort food got a makeover for your next gathering. Whether it’s game day, Thanksgiving, or just a Thursday night snack, these Spinach Dip Rolls fit right in.
Ingredients for Spinach Dip in Bite-Sized Pinwheels
Gathering these takes no time at all. I always have most on hand, which is half the battle when you’re short on prep energy.
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed super dry
- 1 (8-ounce) package cream cheese, softened at room temp
- 1/2 cup grated Parmesan cheese
- 1/4 cup mayonnaise
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- Pinch of red pepper flakes (optional, for a subtle kick)
- 1 sheet puff pastry, thawed but still cool
- 1 large egg, beaten with a splash of water for egg wash
How to Make Spinach Puff Pastry Rolls
Start by preheating your oven to 400°F and lining a baking sheet with parchment. Trust me, this keeps things cleanup-easy. Now, for the filling. In a bowl, mix the softened cream cheese, Parmesan, mayo, garlic powder, onion powder, pepper, and those flakes if you’re feeling spicy. The spinach needs to be bone-dry—wrap it in paper towels and squeeze over the sink like you’re wringing out a sponge. Fold it in until everything’s creamy and green-speckled. It smells amazing already, garlicky and fresh.
Lightly flour your counter to prevent sticking. Unroll the puff pastry sheet and spread the spinach dip mixture evenly, leaving a 1-inch border on one long side. Roll it up tightly from the filled side, like a cinnamon roll but savory. Wrap the log in plastic and chill in the fridge for 30 minutes—this firms it up for clean slices. Pro move: if you’re in a rush, pop it in the freezer for 10.
Slice into 1/2-inch rounds, place cut-side up on the sheet, and brush with egg wash. Into the oven they go for 15-20 minutes, until puffed and golden. Let them cool a bit—they’re lava-hot inside at first. The texture? Crunchy outside, gooey center. Perfection.
Pro Tips for Perfect Puff Pastry Apps Appetizers
- Don’t skip drying the spinach. Wet filling means soggy pastry, and nobody wants that.
- Chill the roll longer if slicing is messy—up to an hour works wonders.
- Egg wash is key for that shiny, golden look. Skip it, and they look dull.
- Work quickly with the puff pastry; it gets soft fast in a warm kitchen.
- Make ahead: assemble logs, slice and bake day-of. They reheat beautifully too.
Easy Variations on Puff Pastry Recipes Savory Pinwheels
These are endlessly tweakable. Add chopped artichokes for a dip classic twist, or bacon bits for smoky crunch. Swap Parmesan for feta in these Spinach Dip Roll Ups for a tangy kick. For Thanksgiving Puff Pastry Recipes, mix in cranberries or nuts. Vegan? Use dairy-free cream cheese and mayo. Go spicy with diced jalapeños, or keep it herby with fresh dill. The base holds up to whatever you’ve got in the fridge.
Troubleshooting Common Issues
- Pinwheels unrolling? Chill longer or seal the edge with egg wash before rolling.
- Not browning? Check oven temp and give extra egg wash.
- Filling too runny? More squeezing on spinach or less mayo next time.
- Pastry tough? Thaw slowly in fridge, not room temp.
Ingredient Substitutions
No cream cheese? Greek yogurt or ricotta steps in fine. Puff pastry out? Crescent roll dough works in a pinch, though less flaky. Fresh spinach instead of frozen: wilt 10 ounces, cool, and squeeze dry. Mayo swap: sour cream or Greek yogurt keeps it creamy.
Storage and Serving Suggestions
Store leftovers in an airtight container in the fridge up to 3 days—they reheat in a 350°F oven for crispness. Freeze unbaked logs for up to a month; slice and bake straight from frozen, adding time. Serve warm or room temp with marinara for dipping, or on a platter with crudités. Pairs great with cocktails or as Thanksgiving apps. One batch makes about 24 bites, perfect for sharing.
Frequently Asked Questions
Can I make these ahead for parties?
Absolutely. Assemble and chill the log overnight, slice and bake fresh. They taste best warm.
Are they good cold?
Yes, they hold up room temp for hours, ideal for buffets.
Fresh spinach work?
Sure, use 10 oz wilted, squeezed dry. Same process.
How many does one recipe yield?
About 24 pinwheels, depending on slice thickness.
Gluten-free option?
Use gluten-free puff pastry and check labels on other ingredients.
Can I freeze them?
Yes, baked or unbaked. Reheat from frozen at 375°F.
Spinach Dip in Bite-Sized Pinwheels
Equipment
- Baking sheet
- Parchment paper
- Sharp knife
Ingredients
- 10 oz frozen chopped spinach thawed and squeezed dry
- 8 oz cream cheese softened
- 1/2 cup grated Parmesan cheese
- 1/4 cup mayonnaise
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 pinch red pepper flakes optional
- 1 sheet puff pastry thawed
- 1 large egg for egg wash
Instructions
- Thaw and squeeze spinach dry. Mix with softened cream cheese, Parmesan, mayo, and seasonings until smooth.
- Unroll puff pastry on floured surface. Spread filling evenly, leaving 1-inch border on one side. Roll tightly into log.
- Wrap log in plastic; chill 30 minutes. Preheat oven to 400°F; line sheet with parchment.
- Slice into 1/2-inch rounds. Place on sheet, brush with egg wash. Bake 15-20 minutes until golden.
- Cool slightly before serving.
Notes
- Reheats well.
- Great for parties.
