Spinach-Artichoke Rolls

Spray a 13×9-inch rimmed baking sheet with baking spray with flour.

In a medium bowl, whisk together cream cheese, 3 tablespoons (45 grams) cream, and mayonnaise until thoroughly combined, about 2 minutes. Using a rubber spatula, stir in 1½ cups (169 grams) Gouda and Parmesan. Stir in salt, onion powder, garlic powder, paprika, red pepper, nutmeg, and black pepper until thoroughly combined.

Using a cheesecloth, wring out excess moisture from spinach. Add spinach and artichoke to cheese mixture, and fold until thoroughly combined.

Lightly punch down Do-It-All Dough. Cover and let stand for 10 minutes.

Lightly dust work surface with flour. Turn out dough onto prepared surface, and roll into an 18×12-inch rectangle. Using a small offset spatula, spread spinach mixture onto dough, leaving a ½-inch border on one long side. Starting with long side opposite border, roll up dough into a log; pinch seam to seal. Gently shape log to 18 inches long and even thickness, if necessary. Using a serrated knife dipped in flour or unscented dental floss, cut log into 12 slices (about 1½ inches thick). Place slices, cut side down, in prepared pan. Cover and refrigerate overnight.

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Let cold rolls rise in a warm, draft-free place (75°F/24°C) until puffed, 1 to2 hours.

Preheat oven to 350°F (180°C).

Pour remaining ¼ cup (60 grams) cream onto rolls.

Bake until tops are golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 40 to 45 minutes. Increase oven temperature to high broil. Top rolls with remaining ½ cup (56 grams) Gouda, and broil until cheese is melted and golden brown, 2 to 3 minutes. Let cool in pan for 10 minutes. Serve immediately.