Spinach Artichoke Rolls

Spinach Artichoke Rolls

Prep: 15 Minutes Cook: 10 Minutes Serves: 15 Submitted by: Christie Vanover


2 packages King’s Hawaiian Savory Butter Rolls
5 ounces Spinach
1/2 cup Water
1 13 ounce Can artichoke hearts, drained
8 ounces cream cheese
2 1/4 cup Grated Parmesan cheese
1/8 teaspoon nutmeg
2 1/4 teaspoon kosher salt
1/8 teaspoon Onion Powder
4 tablespoons butter
6 eggs
4 teaspoons Lemon zest
1/2 cup shredded parmesan cheese


Step 1
Place the spinach and water in a saucepot over medium heat. Cover and cook for 8 minutes, until the spinach is tender. Strain to remove all of the liquid.

Step 2
Place the artichoke hearts in a food processor and pulse, until chopped. Add the cooked spinach, cream cheese, ¼ cup grated Parmesan cheese, nutmeg, ¼ tsp. salt and onion powder. Pulse until smooth. Transfer into a piping bag with a large circle tip.

Step 3
Place the butter on large rimmed cookie sheet. Place it in the oven to melt. Remove from oven.

Step 4
Beat the eggs in a bowl.

Step 5
In another bowl, mix together 2 cups grated Parmesan cheese, 2 teaspoons salt and lemon zest.

Step 6
Dip a Savory Butter roll into the eggs.

Step 7
Then, dip it into the cheese mixture and coat on all sides.

Step 8
Place the roll on its side onto the buttered sheet pan. Continue with the remaining rolls. Be sure when you place them on the pan that the rolls don’t touch one another.

Step 9
Using your finger, poke a hole in each roll.

Step 10
Pipe the spinach artichoke filling into each hole.

Step 11
Top each roll with shredded Parmesan cheese.

Step 12
Bake for 10 minutes.

Step 13
Serve warm.