Tuesday, March 18, 2008

Spinach and Feta Rolls

I was one of the hosts for a friend's baby shower this past weekend, and I decided to make some appetizers. I happened to have all the ingredients necessary for a recipe I found in the Better Homes and Gardens Annual Recipes (2005), so I decided these would be the perfect addition to the food at the shower. This recipe has been slightly modified from the original recipe, which is called Easy Florentine Souffle Rolls. It was a Prize Tested Recipes Winner, and it was delicious!

4 green onions

2 cloves garlic

2 tbsp olive oil

2 pkg frozen spinach, thawed

1/4 cup pesto (prepared or store-bought)

1 lb pizza dough (thawed and at room temp)

8 oz feta cheese, crumbled*

Preheat oven to 375 degrees.

Grease 24 muffin cups and set aside.

In a large skillet, cook the green onions and garlic in 1 tbsp olive oil until tender. Add spinach and cook over med heat till the spinach has warmed. Drain off excess liquid and set aside.

On a well-floured surface, roll out the pizza dough into about a 24 x 8 inch rectangle.

Brush the dough with 1 tbsp of olive oil.

Spread the pesto to within 1 inch of the edges of the dough.

Spread out the spinach mixture on top of the pesto.

Sprinkle the feta cheese over the spinach.

Starting with one of the long sides, roll the dough into a long spiral.

Slice into 24 pieces.

Place each round into the muffin tins.

Bake for 18-20 minutes; allow the rolls to cool in the muffin tins for 2 minutes. Remove and serve warm.

*For Pete's sake, don't buy crumbled feta! You can crumble it yourself.

Also, don't reheat these. I made the mistake of reheating these in the oven before serving, and some of them came out a little chewy.

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