Thaw the puff pastry according to package instructions. Preheat the oven to 425F. Line a baking sheet with parchment paper and set aside.

In a medium bowl, add cream cheese, garlic, nutritional yeast, and salt. Whip the cream cheese until smooth. Fold in the spinach, artichokes, and mozzarella until a thick and uniform spread is formed.

Lightly dust a cutting board with flour, then place the puff pastry on top. Roll it out until it is around 12” by 13-14”. Spread the spinach & artichoke mixture evenly over the pastry, leaving a 1” border on one long end.

Brush the clean edge of the pastry with water. Roll the puff pastry up towards the edge, applying pressure to seal it.

Use dental floss to cut the rolled pastry into 12-14 pieces and transfer to the baking sheet.

Bake in the top rack of the oven for 18 to 20 minutes until golden. Remove from the oven and serve warm. Store leftovers in the refrigerator for up to 5 days.