Easy Spinach Cheese Roll Ups That Will Wow Your Taste Buds

Ingredients

• 60 g (2 cups)fresh spinach, wilted and squeezed dry
• 227 g (8 oz)cream cheese, softened
• 113 g (1 cup)mozzarella cheese, shredded
• 50 g (½ cup)Parmesan cheese, grated
• 1 tspgarlic powder
• to tastesalt
• to tasteblack pepper
• 454 g (1 lb)pizza dough or puff pastry, rolled thin
• 30 ml (2 tbsp)olive oil, for brushing
• 1 largeegg, for washing

Instructions

1. 1

   Wilt the spinach

   Cook the fresh spinach in a hot skillet over medium-high heat for about 2 minutes, just until tender. Drain it and squeeze out as much liquid as possible.

2. 2

   Mix the filling

   In a medium bowl, combine the softened cream cheese, mozzarella, Parmesan, garlic powder, salt and black pepper. Mix until creamy and smooth.

3. 3

   Roll the dough

   On a lightly floured surface, roll the pizza dough or puff pastry into a rectangle measuring 30.5 × 40.6 cm (12 × 16 inches), about 3 mm (⅛ inch) thick.

4. 4

   Spread the filling

   Spread the spinach and cheese mixture evenly over the dough, leaving a 1.3 cm (½-inch) border around the edges.

5. 5

   Shape the rolls

   Starting at one long side, roll the dough tightly into a log and pinch the seam closed. Slice the log into twelve rounds, each about 2.5 cm (1 inch) thick.

6. 6

   Brush and bake

   Arrange the rounds cut-side down on a parchment-lined baking sheet. Brush the tops with olive oil and egg wash, then bake at 190°C (375°F) for 18–20 minutes, until golden brown.

What are spinach cheese roll-ups?

These are savoury spirals of dough filled with spinach and a blend of cream cheese, mozzarella and Parmesan. They fit the American party-snack tradition of easy-to-share baked appetisers, with flavours familiar from spinach-and-cheese dips.

The creamy filling contrasts with the crisp, browned pastry or dough. Rolling the filling inside a single sheet also makes the rounds easy to portion and serve.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 7g protein, 15g carbs, 13g fat.

The dough supplies most of the carbohydrates, while the cream cheese, mozzarella, Parmesan and olive oil contribute much of the fat; the cheeses and egg provide protein. Pair a roll-up or two with salad or vegetables for a more balanced plate.

Choosing the dough

Pizza dough: This gives the rolls a chewier, bread-like texture. Roll it evenly so the centre and edges bake at the same rate.

Puff pastry: This makes lighter, flaky layers. Keep it cool enough to handle neatly, and follow the recipe’s same shaping and baking cues.

Keep the spinach dry

Squeeze out the spinach liquid after wilting; moisture left in the leaves can soften the dough and loosen the filling. Let the spinach cool briefly before mixing it into the cheeses.

A small amount of spinach is spread through a generous cheese mixture, so distributing it evenly helps each slice get a balanced filling.

Rolling and slicing

Even thickness: Roll the dough to about 3 mm (⅛ inch) and spread the filling right to the edges of the border. A consistent layer helps the log hold together.

Firm log: Roll from a long side and keep the shape snug without squeezing the filling out. Pinch the seam closed, then slice into twelve rounds about 2.5 cm (1 inch) thick.

How to tell they are done

Bake until the tops and exposed dough are golden brown, checking from 18 minutes. If the centres still look pale or doughy, give them a little longer and check again.

The filling will be hot when the rolls come out, so allow them a short rest before serving.

Serving ideas

Serve the rolls warm as a snack or appetiser, with a crisp green salad or cut vegetables alongside. Their rich, cheesy centre also pairs well with a simple tomato-based dip.

For a party spread, arrange them with other small savoury bites and serve soon after baking while the pastry or dough is at its best.

Recipe notes & tips

• Squeeze the wilted spinach thoroughly to keep the filling thick.
• Soften the cream cheese before mixing so it blends smoothly.
• Leave the border clear so the seam can seal without much filling escaping.
• Pinch the seam closed before slicing the log.
• Use a sharp knife to cut neat rounds without flattening them.
• Brush with both olive oil and egg wash as directed for a golden finish.

Variations

• Add herbs: Mix chopped parsley or dried Italian herbs into the cheese filling.
• Use extra garlic: Replace some garlic powder with finely grated fresh garlic.
• Add chilli: Stir a pinch of chilli flakes into the filling for gentle heat.
• Try another cheese: Swap some mozzarella for a similarly melty cheese.
• Serve with dip: Offer marinara or a simple yoghurt dip alongside.

Common mistakes to avoid

• Wet spinach: Excess liquid can make the dough soggy; drain and squeeze the leaves well.
• Cold cream cheese: It can leave lumps in the filling; soften it before mixing.
• Overfilling: Too much mixture can escape as you roll; spread it in an even layer and keep the border clear.
• Loose seam: The log may unravel while slicing; pinch the seam firmly closed.
• Uneven rounds: Different thicknesses bake at different speeds; aim for twelve evenly sized slices.
• Pale centres: The rolls may need longer than 18 minutes; bake until the dough is golden.

How to store

Keep cooled roll-ups in an airtight container in the fridge for up to 3 days. Reheat in an oven until warmed through to help the dough crisp again.

Frequently asked questions