entrees/ snacks

Vegan Savory Spinach and Artichoke Rolls 

These savory rolls are bubbly hot amazingness! Like an adorable, portable spinach and artichoke dip!

If you love spinach and artichoke dip(doesn’t everyone?), then you have come to the right place! This is a super fast, super amazing way to eat spinach and artichoke dip in a hot and delicious hand held package. The bread and dip all rolled into one! I love to dip mine in marinara sauce or a lovely balsamic vinaigrette! They are perfection!

Perfection that is totally attainable! I like to use store bought pizza dough for this recipe, but you can totally make your own. Trader Joe’s has a kick ass vegan pizza dough and it is like $1.19! It is certified vegan! Roll out the pizza dough into a rectangle, spread with this amazing vegan spinach and artichoke dip like filling and bake until brown bubbly!

This filling is simple and only takes a few minutes. The “cream cheese” is a quick 5 minute tofu cream cheese. That is mixed with garlic sauteed spinach and artichokes from a jar or can. Which ever you prefer. Spread on pizza dough, roll and cut!

I think the easiest way to cut these, or any rolls like this is to use floss. A thread of floss, pulled underneath the dough and then pulled through cuts perfectly and all the filling won’t squeeze out everywhere when you cut it.  I have tried just using a super sharp knife, and it makes a crazy mess!

These vegan savory spinach and artichoke rolls are the perfect summer time appetizer! They are quick and will feed a crowd! Just the thing for a summer party! Serve them hot with all your favorite dips and said crowd will cheer! I hope you love these, as for me, I can never stop at just one or three! 

5 from 2 votes
Vegan Savory Spinach and Artichoke Rolls
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

Vegan spinach and artichoke dip in a handheld package! The dough is slathered with creamy spinach and artichoke spread and baked to perfection!

Course: Appetizer
Author: Lauren Hartmann
  • 16 oz. Pizza dough, I used Trader Joe's
  • 1 Block Extra firm tofu
  • 5 Cloves Garlic, divided
  • 2 Tbsp. Olive oil
  • 2 Tbsp. Apple cider vinegar
  • 2 C. Baby spinach
  • 1 1/2 C. Artichokes in oil or water(whichever you prefer), chopped
  • 2 tsp. Oil
  • Salt and Pepper to taste
  1. Preheat oven to 400 degrees.

  2. Make the tofu cream cheese first. Squeeze the tofu over the sink to get as much liquid out as you can. It doesn't matter if it starts to fall apart. Now place in a food processor with 2 cloves of garlic, the olive oil and apple cider vinegar. Add a few pinches of salt and pepper.

  3. Process on high scraping down the sides as needed until the tofu is completely smooth and silky, this may take a few minutes. Taste and adjust seasonings. Scoop into a mixing bowl and set aside. 

  4. Now, into a small saute pan, heat 2 tsp of oil on medium high, chop the remaining 3 cloves of garlic and add that to the pan, cook for about 30 seconds, then add the baby spinach. Season with a little salt and pepper. Reduce heat to low and cook for just about a minute until the spinach has wilted. Remove from heat. 

  5. Now add the cooked spinach and chopped artichokes to the tofu cream cheese mixture. Stir to fully combine. Sprinkle with a little salt and pepper. 

  6. Now, on a floured surface, roll out your pizza dough into a large rectangle about 1/4 inch or less thick. Spread the dough thoroughly with the tofu/spinach/artichoke mixture. You may have some left over, no biggie.  

  7. Now roll length wise, so the roll is long. Cut into rolls about 1-2 inches long. Place each roll in a prepared baking dish, either in a circle or a square depending on the dish you are using. Repeat until all the rolls are placed right up against each other. 

  8. Spray the tops with oil, I like to use a canola oil or olive oil spray. Bake at 400 degrees for 25-30 minutes or until nice and brown. Serve immediately! I recommended serving with a balsamic vinaigrette or marinara sauce to dip!

Recipe Notes

You can by all means make your own pizza dough if you want to!

 I recommend using floss to cut the rolls. It makes it super easy and much less messy!

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  • Reply
    November 18, 2017 at 5:34 am

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  • Reply
    November 19, 2017 at 3:10 am

    How do you use floss? Sounds so strange. Would love a video of that. I can’t understand how to do that. I want to try this but am afraid I won’t be able to cut it apart.

    • Reply
      Lauren Hartmann
      November 19, 2017 at 11:40 am

      That is a great idea for a video. I slide the floss under the roll, sliding to where I want to cut it. Then pull the floss around the roll, tightening until it cuts it. Then move the floss back to cut another roll. Does that make sense?

  • Reply
    November 20, 2017 at 11:32 am

    About how many does this make? I think I’m going to make it for thanksgiving and I’m wondering if I should double the recipe.

    • Reply
      Lauren Hartmann
      November 20, 2017 at 4:35 pm

      It makes about 12-14 rolls. 😁

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  • Reply
    March 10, 2018 at 8:07 pm

    Can these be reheated for next-day leftovers?

    • Reply
      Lauren Hartmann
      March 12, 2018 at 4:16 pm

      Yes, I think they reheat well! I have thrown mine back in the oven for a few minutes to reheat them. They are still super tasty!

  • Reply
    Melissa Sue
    April 1, 2018 at 6:18 pm

    These are delicious! Do you refrigerate them after?

    • Reply
      Lauren Hartmann
      April 2, 2018 at 1:11 pm

      Yes, if I have left overs, I put them in the fridge, and you can reheat them in the oven! I’m so glad you liked them!

  • Reply
    April 11, 2018 at 9:30 pm

    Can’t wait to try your recipe! But I can’t buy ready made dough here in Australia. Roughly what size rectangle would your store bought dough make?

    • Reply
      Lauren Hartmann
      April 11, 2018 at 11:16 pm

      Well, I’m not sure exactly, but you need about 1 lb. of dough. Any standard dough recipe should make the right amount. I hope that is helpful.

  • Reply
    May 9, 2018 at 2:27 am

    What are you dipping it in? Looks delicious. Can’t wait to make.

    • Reply
      Lauren Hartmann
      May 9, 2018 at 1:54 pm

      It’s olive oil and balsamic vinegar!

  • Reply
    May 14, 2018 at 9:13 am

    hi, I’d love to make these – what weight is the “block” of tofu, please?

    • Reply
      Lauren Hartmann
      May 14, 2018 at 1:19 pm

      Generally they are around 15oz. I usually use the extra firm tofu form Trader Joe’s which is 15 oz, but I think most are about that size.

  • Reply
    May 14, 2018 at 8:30 pm

    Thank you, I appreciate your reply!

  • Reply
    Sharon kuriga
    May 22, 2018 at 2:20 pm

    Could I use feta cheese instead of tofu?

    • Reply
      Lauren Hartmann
      May 22, 2018 at 2:47 pm

      You could probably use whipped feta or ricotta. Just so it spreads easily!

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  • Reply
    August 15, 2018 at 3:46 am

    I am going to make these as an appetizer for my first ever catering event … a dinner party my parents are having in 11 days. I want to show their friends that they can have a delicious, cruelty-free meal. Anyway, what do you think of using vegan cream cheese (Kite Hill) and mixing in the garlic, olive oil, cider vinegar, salt and pepper – instead of the tofu cream cheese? If you think the cream cheese would work, would you leave out any of the other ingredients from the tofu cream cheese?

    • Reply
      Lauren Hartmann
      August 15, 2018 at 2:51 pm

      How exciting! I think using the Kite Hill cream cheese would be awesome! You can probably leave out the other ingredients, except you may want to put some garlic in it for extra flavor?! Good luck!

    • Reply
      Debra B
      November 4, 2018 at 1:47 pm

      Thank you Stephanie for asking about Vegan cream cheese substitute. I was wondering that myself…I am going to try it that way and enhance the cream cheese with spices…Making this for Pre Thanksgiving non vegan family….

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    Jean D
    November 25, 2018 at 1:46 am

    Made these w/ whole wheat dough (Trader Joe’s). So simple & delicious!

  • Reply
    November 29, 2018 at 6:23 pm

    That looks good! Yum 🙂 I’ll have to try this with my pizza dough (https://www.bakesandblunders.com/dont-be-intimidated-by-homemade-pizza-dough/). Store bought is always good, but I love homemade. These rolls would be such a great recipe to keep on hand. Love it!

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      Lauren Hartmann
      November 30, 2018 at 4:09 pm

      I love these! I definitely think they would work great with your homemade pizza dough!!!

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