Spinach & Artichoke Pull-Apart Rolls : Cheesy, Soft & Crowd-Pleasing

These Spinach & Artichoke Pull-Apart Rolls combine everything you love about classic spinach-artichoke dip with soft, buttery rolls baked together until golden. Every pull gives you warm, cheesy filling tucked inside fluffy dough. They’re perfect for parties, game days, holidays, or any cozy gathering. This is a tried-and-tested, foolproof recipe that always disappears fast!

📋 Ingredients

For the Filling

1 cup frozen spinach, thawed and squeezed dry
1 cup canned artichoke hearts, drained and finely chopped
4 oz cream cheese, softened
½ cup shredded mozzarella
¼ cup grated Parmesan
2 garlic cloves, minced
½ teaspoon salt
¼ teaspoon black pepper

For the Rolls

1 can refrigerated biscuit dough or crescent roll dough
2 tablespoons melted butter
1 tablespoon chopped parsley (optional)

🧀 Instructions

Preheat oven to 350°F (175°C) and lightly grease a round baking dish. In a bowl, mix spinach, artichokes, cream cheese, mozzarella, Parmesan, garlic, salt, and pepper until creamy and well combined. Separate the dough into pieces. Flatten each piece slightly, add a spoonful of filling in the center, then pinch the edges tightly to seal and form a ball. Arrange filled dough balls seam-side down in the baking dish. Brush the tops with melted butter. Bake for 20–25 minutes, until golden brown and bubbling. Sprinkle with parsley and serve warm.

💡 Tips

Make sure spinach is fully dried so the filling doesn’t get watery. Use shredded Italian cheese blend for extra flavor. Serve with a little warm marinara on the side for dipping.