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Blog: Spinach Artichoke Rolls for the Big Game

Spinach Artichoke Rolls for the Big Game

Posted by: Christie Vanover

For years, I’ve made spinach and artichoke dip and served it inside King’s Hawaiian Original Hawaiian Sweet Round Bread. It’s a classic recipe. Everyone gathers around the bread bowl and dunks bread cubes into the Islander dip.

While it really brings the crowd together, for some parties, it’s better to have individual, bite-sized portions, so I have transformed this recipe.

For those who don’t know me very well yet, I am addicted to King’s Hawaiian Dinner Rolls, but I’m even more addicted to stuffing them with yummy fillings. If you pipe blueberry sauce, lemon curd or pumpkin pie filling inside the sweet rolls, you’ll have an out-of-this-world version of stuffed French toast.
It’s that addiction mixed with my love of spinach artichoke dip that inspired this recipe. But what really made it all come together is King’s Hawaiian Savory Butter Dinner Rolls
I prepared spinach artichoke dip in a food processor so that it was extra creamy and would fit through a piping bag. 

Then, I dredged the rolls in egg and a Parmesan lemon zest mixture. The lemon really brightens this recipe like a beautiful Aloha day of sunshine. 

I piped the dip inside the buttery rolls, topped them with more cheese and baked them for 10 minutes. 

The cheese gets nice and crispy, the rolls are still soft, sweet and buttery and the dip is creamy and savory. Whether you’re having a holiday gathering or bringing the gang over to watch a game, you won’t be able to keep enough of these on hand. 

Drive your ohana wild with Christie’s Spinach Artichoke Rolls  – perfect for Sunday’s Big Game!
Meet the Chef!
Christie Vanover
Christie Vanover is the chef and blogger for She has traveled the world as a military wife developing zesty, sumptuous recipes. She has loved the Hawaiian islands since visiting as a young girl. Today, she infuses Hawaiian flavors with other cultural techniques she's learned through her travels.