1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This little step makes cleanup easier—a lifesaver when juggling kids and kitchen chaos.
2. In a medium bowl, mix the softened cream cheese and sour cream until smooth and creamy. I use a handheld mixer for this, but a sturdy spoon works just fine.
3. Add the shredded mozzarella, grated Parmesan, chopped spinach, chopped artichoke hearts, minced garlic, lemon juice, salt, and pepper. Stir everything together until evenly combined. I always sneak a little extra garlic because it adds such a lovely depth of flavor.
4. Unfold the puff pastry sheet on a lightly floured surface. Using a rolling pin, gently roll it out to smooth any creases and slightly enlarge it—about 12×12 inches.
5. Spread the spinach and artichoke mixture evenly over the puff pastry, leaving a small border around the edges.
6. Carefully roll the pastry into a tight log, starting from one edge. Pinch the seams and ends to seal.
7. Using a sharp knife, slice the log into 8 equal pieces. Arrange the slices cut-side up on the prepared baking sheet, spacing them about 1 inch apart.
8. Brush the tops with the beaten egg. This step gives the roll-ups that gorgeous golden shine I love to see coming out of the oven.
9. Bake for 20-25 minutes, or until the pastry is puffed and golden brown. You’ll know they’re ready when they smell irresistible and have that perfect crispness.
10. Remove the roll-ups from the oven and let cool for 5 minutes before serving. Trust me—these will be hot, gooey, and worth the wait!

Whenever I make these, I find that involving my kids really helps speed things up—and it’s a great way to teach them about ingredients and flavors. Plus, they love being able to say they “helped make dinner,” which makes the meal all the more special.