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August 2, 2011
Spinach & Cheese Rolls
Timeless Snacks & Starters
Prep time:
10 minutes, plus standingbaking time:
20 to 25 minutes“These rolls also made a tasty accompaniment to Grandma's soups and salads.”
Ingredients
Serves 5
- 1 (1-pound) loaf frozen bread dough
- 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
- 3/4 cup crumbled feta cheese
- 1/2 cup shredded Monterey Jack cheese
- 4 medium green onions, thinly sliced
- 1 teaspoon dried dill
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
Directions
1
Thaw bread dough according to package directions. Spray 15 regular-size muffin cups with nonstick cooking spray and set aside.
2
Roll out dough on lightly floured surface to 15 × 9-inch rectangle. (If dough is springy and difficult to roll, cover with plastic wrap and let stand for 5 minutes to relax.) Position dough so long edge runs parallel to edge of work surface.
3
Combine spinach, cheeses, green onions, dill, garlic powder and pepper in large bowl; mix well.
4
Sprinkle spinach mixture evenly over dough to within 1 inch of long edges. Starting at a long edge, roll up jelly roll fashion, pinching seam closed. Place seam side down; cut roll with serrated knife into 1-inch-wide slices. Place slices cut sides up in prepared muffin cups. Cover with plastic wrap; let stand in warm place until rolls are slightly puffy, about 30 minutes.
5
Preheat oven to 375°F. Bake rolls until golden, about 20 to 25 minutes. Serve warm or at room temperature.
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Grandma's Secret Trick
Grandma's Secret Trick
When recipes call for thawed spinach to be "well drained," Grandma knew two different timesaving tricks for squeezing out all the excess liquid. She put half the thawed spinach in her potato ricer at a time and pressed firmly to extract the liquid in a flash. Or, she simply used clean hands to squeeze the spinach in several portions.
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