1 pkg (10oz) frozen chopped spinach, thawed and squeezed dry
3/4 cup (3 oz) crumbled feta cheese
1/2 cup (2 oz) shredded reduced-fat monterey jack cheese
4 green onions, thinly sliced
1 tsp dried dill weed
1/2 tsp garlic powder
1/2 tsp black pepper
Instructions
Thaw bread dough according to package directions. Spray 15 muffin cups with nonstick cooking spray; set aside. Roll out dough on lightly floured surface to 15x9 inch rectangle. Position dough so long edge runs parallel to edge of work surface.
Combine spinach, cheeses, green onions, dill weed, garlic powder and pepper in large bowl; mix well.
Sprinkle spinach mixture evenly over dough to within 1 inch of long edges. Starting at long edge, roll up snugly, pinching seam closed. Place seam side down; cut roll with serated knife into 1 inch wide slices. Place slices cut sides up in muffin cups. Cover with plastic wrap; let stand 30 minutes in warm place until rolls are slightly puffy.
Preheat oven to 375 degrees. Bake 20 to 25 minutes or until golden brown. Serve warm or at room temperature. Rolls can be stored in refrigerator in airtight container up to 2 days.
Originally Submitted
3/8/2011
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