Ingredients
1 lb frozen bread dough
10 oz frozen chopped spinach
thawed and squeezed dry
3/4 C (3 oz) crumbled feta cheese
1/2 C (2 oz) shredded RF Monterey Jack
4 green onions, thinly sliced
1 tsp dried dill weed
1/2 tsp garlic powder
1/2 tsp black pepper
Preheat oven 375° Thaw bread dough according to package directions. Spray 15 muffin cups with Pam, set aside. Roll out dough on lightly floured surface to 15×9 rectangle. (If dough is springy and difficult to roll, cover with plastic wrap and let rest 5 mins to relax.) Position dough so long edge runs parallel to edge of work surface. Combine spinach, cheeses, green onions, dill, garlic powder and pepper in lge bowl, mix well. Sprinkle spinach mixture evenly over dough to within 1" of long edges. Starting at long edge, roll up snugly, pinching seam closed. Place seam side down, cut roll with serrated knife into 1" slices. Place slices, cut sides up, in prepared muffin cups. Cover with plastic wrap, let stand 30 mins in warm place until rolls are slightly puffy.
Bake 20-25 mins or until golden. Serve warm or at room temperature.
Note: Rolls can be stored in refrigerator in airtight container up to 2 days.
