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

Add cream cheese, garlic, nutritional yeast, and salt to a medium bowl. Use a handheld electric mixer to whip the cream cheese until smooth, about 1 minute. Add the spinach, artichokes, and mozzarella to the bowl and fold into the mixture until a thick and uniform spread is formed.

Lightly dust a cutting board with flour and place the puff pastry on top. Roll the puff pastry 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 extra pressure at the end to seal.

Use dental floss to cut the rolled pastry into 12-14 pieces, transferring them to the baking sheet.

Bake in the top rack of the oven for 18 to 20 minutes, until the pastry is golden. Remove from the oven and serve warm.