Spinach Artichoke Rolls

• Vegetarian

• Produce

  • 1 Can Artichoke hearts
  • 1 Lemon, zest
  • 1 Onion powder
  • 1 Spinach

• Refrigerated

  • 1 Eggs

• Baking & Spices

  • 1 Kosher salt
  • 1 Nutmeg

• Bread & Baked Goods

  • 1 King's hawaiian savory butter rolls

• Dairy

  • 1 Butter
  • 1 Cream cheese
  • 1 Parmesan cheese, grated
  • 1 Parmesan cheese

• Liquids

  • 1 Water

Found on kingshawaiian.com

Description

Ingredients

• King’s Hawaiian Savory Butter Rolls
• Spinach
• Water
• Can artichoke hearts, drained
• Cream cheese
• Grated Parmesan cheese
• Nutmeg
• Kosher salt
• Onion Powder
• Butter
• Eggs
• Lemon zest
• Shredded parmesan cheese

Directions

• 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.