FLORENTINE ROLLS

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Florentine Rolls image

These are SO yummy with spaghetti, or as an accompaniment to a soup like minestrone for a light meal. They take a little more time than I usually like to for a side, but they are well worth it!!

Provided by Al Al

Categories     Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 12

4 green onions, finely chopped
2 garlic cloves, minced
2 tablespoons olive oil, divided
1 (6 ounce) bag fresh Baby Spinach
1/4 cup fresh basil
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 (13 7/8 ounce) package refrigerated pizza dough (I have used both whole wheat dough and crescent rolls with great results!)
1/4 cup crumbled feta cheese
2 tablespoons toasted pine nuts
1 tablespoon butter, melted
1/4 cup finely shredded parmesan cheese

Steps:

  • Preheat oven to 375. Grease 12 muffin cups and set aside.
  • In a large skillet, heat 1 tablespoons oil and cook green onions and garlic until tender.
  • Add spinach and basil; cook and stir over medium heat until just wilted. Drain off excess liquid. Stir in salt and pepper; set aside to cool.
  • On a well-floured surface, unroll pizza dough and shape into a 12x8 rectangle. Brush surface of dough with remaining olive oil. Spread spinach mixture to within one inch of the edges of the dough. Sprinkle with feta and pine nuts.
  • Starting with a long side, roll into a spiral. Slice roll into 12 pieces and place cut-side up in prepared muffin cups. Brush with butter and sprinkle with parmesan cheese.
  • Bake for 18-20 minutes or until golden brown. Let stand in muffin cups for 2 minutes. Remove carefully and serve warm.

Nutrition Facts : Calories 61, Fat 5.5, SaturatedFat 1.8, Cholesterol 7.2, Sodium 182.7, Carbohydrate 1.5, Fiber 0.6, Sugar 0.4, Protein 2

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