Cheesy Spinach Artichoke Rolls (Christmas Tree Shaped!)
These cheesy spinach artichoke rolls have a fluffy parmesan brioche dough stuffed with a cheesy, spinach, artichoke and red pepper filling, then brushed with garlic herb butter. These savory rolls are rolled up like cinnamon rolls and then shaped like a Christmas tree for a fun, festive holiday appetizer!
Using a stand mixer with a dough hook attachment, combine all dough ingredients (flour, parmesan, sugar, instant yeast, salt, eggs, melted butter, and milk) and mix on a low speed until the dough comes together as a smooth cohesive mass (5-10 minutes).
Transfer the dough to a lightly oiled bowl, cover and place in the refrigerator overnight.
Remove from the fridge about 30 minutes before you assemble the pinwheels.
Make the Filling
Thaw the spinach and fully squeeze out any excess water. Drain the artichoke hearts and roasted red pepper and roughly chop so that they aren't any super large chunks.
Then in a large bowl, mix together all of the filling ingredients. Taste and adjust seasonings if desired.
Assembly and Proofing
Place the dough on a lightly floured work surface and roll into a large rectangle, about 12x16 inches. Try to make the edges as even as possible. If the dough keeps shrinking back as you roll it out, cover and let it rest for 5-10 minutes to help the gluten relax before rolling again.
Spread the spinach artichoke filling in an even layer over the top of dough, leaving about an inch of space at the top of the long end (this helps to seal the log).
Beginning at the long end, roll up tightly and pinch to seal. If desired, trim about ½ inch off of each end so that the log is 11 inches long. Then using a very sharp serrated knife cut the log into 11 1-inch pieces. [If you want to bake the savory rolls in a baking dish instead of a Christmas tree shape, divide into 12 inch pieces.]
Line a large baking sheet with parchment paper.
To make the Christmas tree shape, transfer the pinwheels to your parchment lined baking sheet and arrange in a triangle (4 rolls on the bottom, then 3, then 2, then 1, and then the last roll on the bottom to look like a stump).
Cover and let the rolls proof at room temperature for 30-60 minutes or until the dough puffs up a bit.
Bake and Serve
During the last 15 minutes of proofing, preheat your oven to 400°F.
Bake the rolls for 18- 25 minutes or until fully puffed up and golden brown.
Mix together the melted butter, minced garlic, and parsley and then brush over the spinach artichoke rolls as soon as they come out of the oven.
Sprinkle with some flaky sea salt if desired!
Notes
When using instant yeast, you can just mix everything together! If you're using active dry yeast, it needs to bloom. So after adding the wet ingredients and sugar to the bowl, sprinkle the active dry yeast on top and let it sit for 5-10 minutes until it begins to foam.