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

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

Lightly dust a cutting board or clean work surface with flour, then 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 once you get to the end to seal the pastry.

Use dental floss to cut the rolled pastry into 12-14 pieces. Transfer 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. Store leftovers in the refrigerator for up to 5 days.