Make It Mini: Spinach Artichoke Roll
Channel: Le Creuset
Date: 2023-01-30

Welcome to part 11 of Make It Mini with @Bon__Abbetit, and our first episode of 2023! This series reimagines trending recipes with Mini Cocottes, and this episode features a twist on a game day favorite. This recipe turns classic spinach artichoke dip into a cheesy, crispy roll using pizza dough. They're delicious on their own, or topped with a little garlic powder and balsamic glaze. Perfect for football Sunday. Like and follow for more of these series all year!

Mini Cocotte in Flame: https://bit.ly/3t0e3d2
Multi Bowl in Marseille: https://bit.ly/40hUIDA
Craft Series Spatula in Marseille: https://bit.ly/40bPFEt

Ingredients (for 4 rolls) 
3/4 cup shredded mozzarella
3/4 cup shredded parm
3 cups cooked spinach (frozen or fresh)
1 can of artichokes (make sure they are plain, not marinated)
Half a block of cream cheese
1 heaping scoop sour cream
Salt/pepper/red pepper flakes
Pizza dough (store-bought or homemade)
Olive oil
Plain dental floss
Cooking spray

Instructions:
1. Remove pizza dough from the fridge and let sit out for about 30 min before cooking. Preheat oven to 425F.
2. If you are using fresh spinach, heat a few tbsp of olive oil in a saute pan and cook spinach. Once fully wilted and cooked, remove from heat and let cool. Once cool (or for frozen spinach, once thawed), press some paper towels into the spinach to remove as much excess water as you can. Then roughly chop.
3. Drain can of artichokes and roughly chop. Remove as much liquid as possible from these as well.
4. In a bowl, combine mozzarella, parm, spinach, artichokes, cream cheese, sour cream, a dash of salt and pepper, and red pepper flakes to taste. 
5. Flour a clean surface. Depending on how big your pizza dough is, you can usually make about 4-6 rolls from the dough. @Bon__Abbetit worked in batches of, 2 so rolled out about ¼ of the dough (see video for roughly how much dough was used). Using a rolling pin or something round, get your dough into a rectangle kind of shape, similar to that of a cinnamon roll. 
6. Add your spinach-artichoke filling to the middle of the dough and evenly spread out to the sides. Make sure to not add too much, just an even layer across the dough. 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.
7. This part is kind of a fun trick! Using a piece of dental floss, place the piece of dental floss under the roll and wrap around like you would use ribbon on a present. Make a tie, and your dough will break into a clean cut down the middle of your dough (see video if this is confusing / you could always use a knife but the cuts may not be as smooth). This should leave you with 2 rolls. 
8. Spray your cocotte with cooking spray and place a roll in a mini.There should be a little room around the edges of the roll. 
9. Drizzle the whole thing with olive oil and bake for about 18 min, or until fully cooked and nicely browned on top. Top with some garlic powder and a drizzle of balsamic glaze. Enjoy!