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!
Vegan Savory Spinach and Artichoke Rolls
Ingredients
- 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
Instructions
- Preheat oven to 400 degrees.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
Notes
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.
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?
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.
It makes about 12-14 rolls. 😁
Can these be reheated for next-day leftovers?
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!
These are delicious! Do you refrigerate them after?
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!
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?
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.
What are you dipping it in? Looks delicious. Can’t wait to make.
It’s olive oil and balsamic vinegar!
hi, I’d love to make these – what weight is the “block” of tofu, please?
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.
Thank you, I appreciate your reply!
Could I use feta cheese instead of tofu?
You could probably use whipped feta or ricotta. Just so it spreads easily!
No
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?
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!
Im sure the kitehill will be great but the tofu version is much healthier
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….
Made these w/ whole wheat dough (Trader Joe’s). So simple & delicious!
My trader jos stopped carrying ww pizza dough
I just made these…so simple and so delicious! Thank you for sharing. I used a Calabrian Chili & Garlic marinara sauce for dipping…very good!
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!
I love these! I definitely think they would work great with your homemade pizza dough!!!
Any way to make this without the oil?
Yes, you should be able to leave it out. If you are having a hard time blending the tofu, I would just add a splash of water.
Hi! Is the pre-made dough you are using in a ball form from which you then roll out? I usually find that with the pizza dough ball it has to be put in a bowl, covered to rise etc etc. Or is the pizza dough sold in a tube to easily make a rectangle. Rolling out a dough ball never works for me lol … any advice?
The kind I buy from Trader Joe’s is in a ball, but it is ready to use. It doesn’t need to rise. I just try my best to roll it out, mine is never perfect. If you can find a tube though, I bet that would work great as well. It just depends on what you have access to at your local stores.
these look delicious! did you sprinkle red pepper flakes on top too? Also, can I make these in a cast iron skillet? Would I still use the same temp and cooking time?
I did sprinkle with red pepper flakes! It’s super yummy! I think it would work great in a cast iron skillet. I think it would work at the same temp and time. I would just check to make sure they are baked all the way through. I hope you enjoy!
Would a cauliflower pizza crust work for this? I saw one at Trader Joe’s…
Is is the frozen one that is already rolled out into a crust? If so, I don’t think that will work. You need a dough ball that can be rolled out, spread with the mixture and then rolled into a log shape. Are you looking for a gluten free option? Or something a bit healthier?
I’m really not a fan of artichoke. Can you recommend another vegetable that would work just as well? Thanks
I think mushrooms, would be great, or honestly most veggies that you like would work. Also just doing the spinach would be delicious too!
I have made this twice. Where ever the recipe called for oil I used water. Everyone who has tasted them loves them. Any leftovers warm up easily in the oven. I drizzle or dip them in balsamic vinegar. Thank you they are delicious!
I use French feta, I get at a Mediterranean market, and it spreads beautifully.
I love this recipe so much! I first came across this spinach and artichoke roll recipe on Pinterest and I was mind blown at how beautiful they were! I decided to make a recipe similar to this using vegan cream cheese instead of tofu for the filling to make it a bit easier and it turned out so awesome! It’s such a cozy and festive appetizer or starter. I highly recommend this recipe, and if you want to check out a quicker version using cream cheese check out my recipe here: https://chickpeaexpress.com/recipes/spinach-and-artichoke-rolls/
Thanks for the awesome recipe ideas Rabbit and Wolves!
Messy, but amazing. Definitely required a fork and knife here
Thanks so much for this recipe. I made it just as described, using Trader Joe’s whole wheat pizza dough. I loved the consistency of the filling when everything was blended together, It was very ricotta-like. The finished product looked lovely, but I felt it was missing the mark on flavor. I think the recipe could benefit from more spices or even a little bit of hot sauce added into the filling. It just didn’t have the savory zing I was hoping for. I will definitely make this again, but next time just ramp up the spices. Perhaps onion and garlic powder, oregano and a tiny bit bit of sriracha or another hot sauce.
Delicious
These were great, really enjoyed that filling. My husband and daughter loved them. Thanks for the recipe and a new take on pizza!
These were great, really enjoyed the filling. Husband and daughter loved them. Thanks for the recipe and a new take on pizza!
Absolutely delicious!
What size pan did you use?
I bought pillsbury pizza crust by mistake…will it work?
I’ve made these several times now. My comment is that there is enough filling to make TWO trays of rolls. So if you’re buying pre-made pizza dough, buy TWO packages of it. Hey, twice as many finished rolls is twice as good, right?
Looks great. Did you make a balsamic reduction dip in the photo?
Maybe silly question, but do you rinse and drain artichokes or just drain, or neither?
If I am making this Wednesday for a party Saturday do you know if they will stay better in freezer or fridge?
I made this for Christmas brunch and it was really really good. Served with pizza sauce for dipping, Super fun recipe and really big on flavor. Husband devoured this dish.
Made this today. OMG so yummy! ❤️We will make again! and again, and again!
Definitely use the red pepper flakes as suggested! We will make a few changes next time, as we like them crispy all around… to make 2 LOGS (narrower), and bake like cookies, separated. Also, will add some Italian seasoning, double the amount of spinach, and cut with a heavy serrated knife! ***I used half of a 16 pz block extra firm tofu, and it made plenty for one pizza dough. Had ½ cup extra, so we spread it on a piece of Naan bread and baked it for 5-7 minutes. ALSO yummy!
Lauren,
I just made this recipe (well, mostly your recipe – actually didn’t have tofu on hand and didn’t want to run to the store) so I just made a quick vegan parmesan recipe I’ve used often which calls for ground cashews, lemon, vinegar a pinch of salt & a pinch of dry mustard. The canned artichokes and spinach are a wonderful combo with pizza dough.
These rolls were so delicious! My favorite savory snack so far this year! Thank You so much. You have a wonderful web site. I appreciate that you’ve taken time to share your valuable recipes. Happy Easter!
I haven’t tried these yet but pre-rated it anyway because my mouth is watering! I can’t wait to make them and am thinking of doing them up for Thanksgiving. I just wondered if puff pastry would work OK. I have some in the freezer I want to use up but I’m not sure if they would be too flaky and crumble.