Thursday, February 28, 2008

Florentine Rolls

Source: Better Homes and Gardens
Makes 12 big appetizers

4 green onions, finely chopped
1 tsp minced garlic
3 TB olive oil
6 oz package baby spinach
2 tsp dried basil
¼ tsp black pepper
13.8 oz package refrigerated pizza dough
½ cup crumbled feta cheese
2 TB toasted pine nuts
1 TB butter, melted
3 TB grated parmesan

1. Preheat oven to 375. Saute green onion & garlic in 1 TB oil until tender. Add spinach, basil, & pepper; stir & cook until spinach is just wilted
2. On a well-floured surface, unroll dough into a 12 x 8 rectangle; brush with 2 TB oil. Spread spinach mixture to within 1 inch of the edges of the dough; sprinkle with feta & pine nuts.
3. Starting with one of the long sides, roll dough into a spiral; slice into 12 pieces. Place each piece cut side up into greased muffin tin. Brush with butter & sprinkle with parmesan.
4. Bake 15-20 minutes or until golden brown; serve warm

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