Spinach Olive and Artichoke Dip

Name: Spinach, Olive and Artichoke Dip
Ingredients: 3 tablespoons unsalted butter, melted; 8 ounces cream cheese, room temperature; 1/2 cup sour cream; 10 ounces frozen spinach, thawed and squeezed dry; 1/2 cup pitted green olives; One 14-ounce can quartered artichoke hearts, drained; 1/2 cup grated mozzarella; 1/2 cup grated Pecorino Romano; 1 cup grated Parmesan; 1 clove garlic, chopped; 1/4 teaspoon grated nutmeg; Kosher salt and freshly ground black pepper; 12 dough balls frozen dinner rolls, such as Rhodes, thawed