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Greek Spinach Rolls


Thursday, January 01, 2004
Vegetarian/Appetizers-Side Dish
12 servings, 1 roll each
Non-stick cooking spray
1 loaf (1 lb.) frozen bread dough, thawed per package directions
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
3/4 C. crumbled feta cheese
1/2 C. shredded reduced-fat Monterey Jack cheese
4 green onions, thinly sliced
2 tsp. dried dill weed
1/2 tsp. garlic powder
1/2 tsp. black pepper
Preheat oven to 375 degrees. Spray muffin pan with non-stick cooking spray. Roll out dough on lightly floured surface to 15x9-inch rectangle. Position dough so long edge runs parallel to edge of work surface. Combine spinach, cheese, onion, dill weed, garlic powder and pepper in large bowl,mix well. Sprinkle mixture evenly over dough to within 1 inch of long edges. Starting at long edge, roll up snugly, pinching seam closed. Place seam side down; cut roll into 1-inch slices. 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. Bake 20-25 minutes or until golden brown. Serve warm or at room temperature.
Nutrition Facts:
143 calories, 19g carbohydrate, 5.4g protein, 4g fat, 2g saturated fat, 12mg cholesterol, 1.5g dietary fiber, 366mg sodium. Exchanges per serving: 1 starch, 1/2 vegetable, 1 fat
Jennifer Parham, Siegfried Health Club, St. John Medical Center
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