Spinach Artichoke Toaster Oven Rolls
I absolutely LOVE making these rolls. Almost as much as I love eating them 🙂 My husband and I tag-team in the kitchen. It's always fun to cook together, especially when you know how delicious the end result will be. These rolls have all the savory flavors of a spinach artichoke dip, but are contained in a cheezy, rolled-up dough. What's not to love? These Spinach Artichoke Toaster Oven Rolls may take a little time to make, but they're well worth the effort!
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This recipe was inspired by a recipe for "spinach feta pinwheels" in one of my favorite keto cookbooks, Keto Baking by Carolyn Ketchum. If you enjoy baking, I highly recommend this cookbook. It has become my go-to resource for all things baking: cakes, cookies, crackers, pies, frosting, pizza and more. This recipe uses Carolyn's version of nut-free fathead dough.
Making Spinach Artichoke Toaster Oven Rolls
Type of Dough
Fathead dough, as it's called, is a keto-friendly version of dough that uses mozzarella cheese as its base. There are several versions, but I like to use this particular one for my Spinach Artichoke Toaster Oven Rolls because the dough is made with coconut flour instead of almond flour. The coconut flour (and xanthan gum) makes it both sturdy and flexible, so the rolls keep their shape better. I also prefer the nut-free option simply because it's nut-free. I tend to use almond flour a lot when baking, so using this version helps me to avoid almond-overload.
Why a toaster oven?
The toaster oven is my favorite kitchen appliance. I live in Miami Beach, where it's hot ALL. THE. TIME. As I write this, in late October, it is 85°F outside. Using a toaster oven has three benefits:
- It takes less time to preheat.
- It saves energy.
- It doesn't heat up the house as much as the conventional oven does.
So, I avoid using the conventional oven as much as possible. If you live in a warm climate like I do, I'd recommend doing the same. There's no reason to heat up the entire house just to make a small batch of rolls. Now, if you wanted to use a conventional oven for this recipe, could you? Absolutely. Just refer to the notes section of the recipe for specific instructions.
Nutrition
First of all, each roll is a meal. It might seem like a cute little appetizer in the photos, but these are tall, chunky rolls. This recipe makes 6 rolls, and although I squish them into a small pan, each roll is quite large. Here are the macros for one serving (one roll) of Spinach Artichoke Toaster Oven Rolls:
8 Net Carbs per serving (per roll)
For some people, the protein-to-fat ratio might be too high. In that case, just omit the chicken from the recipe. There's plenty of protein in the cheese. If you're worried about the net carbs being too high, you can omit the onion, which will reduce the net carbs down to 6.5g instead of 8g. Alternatively, you could replace the onion with 2 teaspoons of onion powder, which would result in 7g net carbs per serving.
So much cheese!
Yes, the dough uses a lot of cheese. Each serving (one roll) ends up with 2 oz of mozzarella, or the equivalent of eating two cheese sticks. As long as you only eat one roll, it's really not that bad. Typically, spinach artichoke dip includes cheese as well. However, to cut back on the amount of cheese, I only included some cream cheese and left all the other cheeses out.
📖 Recipe
Spinach Artichoke Toaster Oven Rolls
Ingredients
Filling
- 14 oz can of artichoke hearts
- 10 oz frozen chopped spinach, thawed
- 4 oz cream cheese, softened
- ½ cup mayonnaise (I used avocado mayonnaise)
- 2 teaspoon minced garlic
- 1 medium onion, diced
- 2 cups cooked chicken breast, shredded (approx. one large breast, 8oz cooked)
- ½ teaspoon salt
- ½ teaspoon pepper
Dough
- ½ cup coconut flour
- 2 teaspoon baking powder
- ¾ teaspoon xanthan gum
- 12 oz pre-shredded part skim mozzarella
- 2 large eggs
Instructions
- Drain the can of artichoke hearts and squeeze each heart to remove as much liquid as possible. Roughly chop the artichoke hearts and place them in a large bowl. Now for the spinach: squeeze out as much of the liquid as possible, then add to the bowl. Add the rest of the ingredients for the filling and stir to combine. Set aside.
- Prepare a large surface to roll out your dough. I recommend using a non-stick surface like a silicon baking mat or parchment paper. It wouldn't hurt to add a spritz of non-stick cooking spray as well.
- To make the dough, please follow the dough instructions from this Keto Bagel recipe (steps 1 and 2).
- Transfer the dough to the prepared work surface. Knead the dough a few more times and then press down to flatten it out as much as possible before rolling. Place a large piece of parchment paper, waxed paper or plastic wrap on top. Using a rolling pin or other cylindrical item, roll out the dough in a rectangle, approximately 16 inches by 12 inches.
- Preheat your toaster oven to 350°F. Add the filling mixture on top of the dough and spread evenly, leaving a 1 centimeter border. Carefully roll up the dough into a tight log. Using a sharp knife, cut the log into 6 pieces. If the knife gets caught on a spinach leaf, bring it up, wipe it off, and then continue cutting.
- Place the rolls onto a non-stick 8 ½ x 6 ½ inch baking pan, cut-side down. Bake at 350°F for 15 minutes. Only the bottom coil should turn on. Then, set the temperature at 450°F and set to "toast mode" (both top and bottom coils should turn on). Continue baking for another 8-12 minutes until golden brown. Note: all toaster ovens are different, so pay attention during the last 5 minutes to make sure you don't burn the rolls while on "toast mode." Once out of the oven, use a sharp knife to cut around each roll and serve immediately.
Notes
Nutrition
Nutrition information is estimated. Amounts may vary depending on the specific brand and/or type of ingredients you use. Sugar alcohols and other sweeteners that typically do not effect blood glucose levels, including but not limited to erythritol and allulose, are excluded from the carb count.
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