Greek Spinach-Cheese Rolls

I recently re-discovered a cookbook that had been stashed away in the cookbook cabinet:
America's Favorite Brand Name Light Cooking. Not long ago, Nate and I made Spicy Pumpkin Soup with Green Chili Swirl from it and it turned out really well. I decided to tackle one of the appetizers for a recent get-together. This recipe combines bread, feta cheese and spinach--some of my favorite things. It turned out well for the appetizer, and even worked well as leftovers this morning with scrambled eggs.


Greek Spinach-Cheese Rolls
1 loaf (1 lb.) frozen bread dough
1 package (10 oz.) frozen, chopped spinach, thawed and squeezed dry
1/4 cup (3 oz.) crumbled feta cheese
1/2 cup (2 oz.) shredded reduced-fat Monterery Jack cheese (I didn't use reduced fat ...)
4 green onions, thinly sliced
1 teas. dried dill weed
1/2 teas. garlic powder
1/2 teas. black pepper


1. Thaw bread dough according to package directions. Spray 15 muffin cups with nonstick cooking spray; set aside (I just realized now, reading this, that I only used 12 muffin cups! Oh well--it turned out fine!). Roll out dough on lightly floured surface to 15x9-inch rectangle (if dough is springy and difficult to roll, cover with plastic wrap and let rest 5 minutes to relax (I had to do this)). Position dough so long edge runs parallel to edge of work surface.


2. Combine all other ingredients in large bowl and mix well.


3. Sprinkle spinach mixture evenly over dough within 1 inch of long edges. Starting at long edge, roll up snugly, pinching seam closed. Place seam side down; cut with serrated knife into 1-inch-wide slices.




4. Place slices cut sides up in prepared muffin cups. Cover with plastic wrap; let stand 30 minutes in warm place until rolls are slightly puffy.




5. Preheat oven to 375 degrees. Bake 20-25 minutes or until golden. Serve warm or at room temperature. Rolls can be stored in fridge in airtight container up to 2 days.