“Make it mini” with Le Creuset: Spinach artichoke dip rolls

These savory spinach artichoke dip rolls are an easy and comforting appetizer.

spinach artichoke

The Deets

I love an appetizer for a specific occasion and to me, these spinach artichoke dip rolls are perfect for football season. They are just a savory delight, fluffy on the inside with a nice crisp outer layer. These delectable little delights, with their golden-brown exterior and creamy, spinach-infused filling with tender artichoke hearts just scream comfort food bliss! So, whether you’re gathered with friends in the comfort of your home or tailgating at the stadium, these rolls are an essential addition to any football spread, elevating the game day in deliciousness!

Make it Mini

Welcome back to the next installment of “Make it Mini” where I use Le Creusets mini cocottes to reimagine a dish into a mini version. You’ll put all of your ingredients inside the dough, roll it up, and place it right inside the mini cocotte. The combination of different cheeses gives this dish moisture and a rich and creamy inside! Once it’s all cooked, add a sprinkle of garlic powder and a drizzle of balsamic glaze for a hint of sweetness that perfectly balances the savory elements. When you bring this mini dish to your next gathering, prepare to delight and dazzle your guests with this creation that’s as impressive as it is adorable! Be sure to check out the other recipes in my “Make it Mini” series.

spinach artichoke

Spinach artichoke dip pizza rolls

Print Recipe


  • 3/4 cup Shredded mozzarella
  • 3/4 cup Shredded parm
  • 3 cups Cooked spinach (fresh or defrosted from frozen)
  • 1 can Artichokes (plain, not marinated)
  • 1/2 block Cream cheese
  • 1 heaping scoop sour cream
  • Pizza dough (store-bought or homemade)
  • Sea salt and pepper
  • EVOO
  • Cooking spray


  • Remove pizza dough from the fridge and let sit out for about 30 min before cooking. Preheat oven to 425F.
  •  If using fresh spinach, sauté in olive oil until wilted, then remove from heat and let cool. Press paper towels into spinach to remove excess water, then roughly chop.
  •  Drain artichokes and roughly chop. Use paper towels to remove as much liquid as possible.
  • In a bowl, combine mozzarella, parm, spinach, artichokes, cream cheese, sour cream, a dash of salt and pepper, and red pepper flakes to taste.
  • Flour a clean surface and use a rolling pin to get your dough into a rectangle similar to a cinnamon roll. Depending on the dough size, you can usually make about 4-6 rolls from the dough. I worked in batches of 2 rolls, so rolled out about ¼ of the dough at a time.
  • Add spinach-artichoke filling to the middle of the dough and spread to the sides in a thin, even layer. Starting from one of the long sides, slowly roll your dough into a log shape. Drizzle some olive oil and red pepper flakes over the top.
  • Pro tip: Place the piece of unflavored dental floss under the roll and wrap around. Make a tie, and your dough will break into a clean cut down the middle of your dough (you can also use a knife but the cuts may not be as smooth). This should leave you with 2 rolls.
  • Spray cocotte with cooking spray and place a roll inside. There should be a little room around the edges of the roll.9. Drizzle with olive oil and bake about 18 min, or until fully cooked and nicely browned on top. Top with some garlic powder and a drizzle of balsamic glaze. Enjoy!

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I’m Abigail, a creative director, home cook and content creator living in Brooklyn. I love making the easy stuff with a twist and yes, I eat a lot of toast. This is where I share my latest recipes, so please make yourself at home.