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Preheat the oven to 170°C fan bake.
Arrange the dinner rolls closely together on a baking tray. Using a small sharp knife, cut a round out of the top of each roll and scoop out a little of the soft centre to make a hollow.
Place the tray of hollowed rolls in the oven and bake for 5 minutes while you prepare the dip mixture.
Microwave the frozen spinach for 1 minute, then drain in a sieve and squeeze out any excess liquid.
Add the spinach to a saucepan over low heat and cook for 1 minute. Add the sour cream and cream cheese, stirring until smooth and melted.
Stir in the onion soup mix and mozzarella, then pour in the milk and mix well until everything is fully combined and warmed through.
Remove the rolls from the oven. Spoon the hot dip mixture into each hollowed roll, filling to the top.
Sprinkle over the extra mozzarella, then place back in the oven for 5 minutes until the tops are golden.
Scatter over the parsley and serve warm.