Vegan Spinach Artichoke Bread Rolls

These vegan spinach artichoke bread rolls are the perfect appetizer. Easy to make, delicious, and sure to please any crowd. If you love spinach artichoke dip, you’ll love these rolls!

I make these vegan spinach artichoke bread rolls any time I bring food to a party. Everyone wants one, and I love making them because they’re super easy! I use store-bought pizza dough, my easy vegan ricotta cheese (recipe below), and marinated artichokes hearts.

Spinach Artichoke Bread Rolls

I made this recipe because I wanted to combine some of my favorite foods: bread rolls and spinach artichoke dip. This creates the most delicious vegan appetizer so bring it to your next party or game day. They are cheesy, delicious, and addicting! You won’t believe they’re vegan. Serve them with some marinara sauce or pesto.

These vegan rolls are really easy to make because you can buy all the ingredients premade. I get the pizza dough, marinated artichokes, and the remaining ingredients from Trader Joe’s. This recipe requires a vegan ricotta cheese — I have an easy recipe linked below, or you can buy it premade. Some vegan brands that sell ricotta cheese are Kite Hill and Tofutti.

Ingredients for Vegan Spinach Artichoke Rolls

• 2 cups of Spinach: Cook on medium-high heat with 1 tablespoon of olive oil for a couple of minutes until wilted. It’s surprising how much smaller the pile gets when cooked down.
• 1 tablespoon of Olive Oil: Or your favorite neutral oil.
• 4 tablespoons of All-Purpose Flour: Plus more if the pizza dough is really sticky.
• 16 ounces of pre-made Pizza Dough: I get mine from Trader Joe’s, but most grocery stores have it. They have a plain one and another one that has herbs mixed in — both are delicious and vegan!
• 1 cup of Vegan Ricotta Cheese: To a food processor add 1 block of extra firm tofu, 1/3 cup of olive oil, 1/2 cup of nutritional yeast, 1/4 cup of lemon juice (2 juicy lemons), 6-8 large basil leaves, 1 bulb of roasted garlic (or 1 tbsp of garlic powder), 1 tsp of miso paste, 1 tsp salt. Full recipe and instructions: here.

• 1 cup of Marinated Artichokes: Buy them chopped, and marinating in brine. If you get them whole, slice them up into bite-size pieces.
• 1 cup of Vegan Mozzarella Cheese shreds: My favorite meltable vegan cheese is the Follow Your Heart Finely Shredded Mozzarella Cheese.
• 1/2 teaspoon of Salt
• 1 teaspoon of Red Chili Flakes: Optional but highly recommend to add some extra kick and flavor.

Sides

• Marinara Sauce: This is my personal favorite dip for these rolls, warm it up before serving.
• Vegan Pesto Sauce: Trader Joe’s has a vegan kale cashew pesto that is really good.

How to make Vegan Spinach Artichoke Pinwheels

Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). If you did not get store-bought vegan ricotta cheese, get out your food processor or blender, and whip it up real quick. My recipe and instructions are here: Tofu Ricotta Cheese.

Set a small pan to medium-high heat, add 1 tablespoon of olive oil, and sauté 2 cups of spinach for 2 minutes. Once the spinach has wilted down, remove the pan from the heat and set it aside.

Then generously flour a clean surface and your rolling pin. If you don’t have a rolling pin, you can use something similar in shape (like a can or wine bottle). Remove the pre-made pizza dough from the bag, sprinkle some flour on top, and roll out the dough into a 13×18 inch rectangle.

Generously spread 1 cup of vegan ricotta cheese evenly on top of the dough. Add more ricotta cheese if necessary to completely cover the dough. Then evenly disperse 1 cup of chopped marinated artichokes hearts, the cooked spinach, 1 cup of vegan mozzarella cheese shreds, a pinch of salt, and red pepper flakes.

Carefully roll the dough length-wise up, tightly like a cinnamon roll. When it’s rolled up, pinch the seams closed. Using a sharp wavy edge knife, evenly cut the roll into 9 pieces, about 1.5 inches each. Then lightly grease an 8×8 pan with olive oil and line up the rolls evenly in rows of 3.

Bake at 425 F for 30 minutes

Finally, sprinkle some additional vegan cheese shreds on top and bake for 25-30 minutes until the top and sides are golden brown. I cook these in a glass pan, so I can see the sides and the bottoms of the rolls to make sure everything is fully cooked through.

Carefully remove them from the pan, and serve immediately with some marinara sauce or pesto. Enjoy!

Storage:

They can be stored in the fridge for up to a week, or in the freezer for a couple of months. Can be reheated in the oven or microwave.

More Vegan Appetizers

• Cauliflower Buffalo Wings: These cauliflower buffalo wings will have any meat-eater obsessed. They’re the perfect spicy snack for any occasion. The cauliflower is soft and tender on the inside with a crispy spicy crust. These cauliflower buffalo wings are baked and can be made gluten-free. Sure to please any crowd; bring these to your next party! Serve vegan ranch or blue cheese dip with them.

• Vegan Green Bean Casserole: This Green Bean Casserole is the ultimate side dish for Thanksgiving. It’s creamy, crunchy, and carnivore approved! It will have everyone going back for seconds. I’ve made this vegan green bean casserole for my family for the last 4 years, and everyone is obsessed. They all say it’s the best side at Thanksgiving and are always surprised that it’s vegan.
• Fall Harvest Salad: Enjoy the autumn season with this delicious Fall Harvest Salad! This festive salad has honey crisp apples, pecans, dried cranberries, pumpkin seeds, and an easy dijon vinaigrette. A perfect side for Thanksgiving!

If you give these Vegan Spinach Artichoke Rolls a try, I’d love to see your recreations! Don’t forget to tag me on Instagram @Marias.Munchies + #MariasMunchies!

These vegan spinach artichoke bread rolls are the perfect appetizer to bring to game day! Enjoy everyone’s favorite dip in these cheesy & creamy pinwheels. People won’t believe it’s made with vegan cheese!

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