Florentine Rolls

4 green onions, finely chopped
2 cloves garlic, minced
2 T olive oil
1 6-ounce pkg fresh baby spinach
1/4 cup snipped fresh basil
1/2 tsp salt
1/4 tsp black pepper
1 13 ounce package refrigerated pizza dough
1/4 cup crumbled feta cheese (1 ounce)
2 T toasted pine nuts
1 T butter, melted
1/4 cup shredded Parmesan cheese

Preheat oven to 375° Grease twelve 2-1/2 inch muffin cups; set aside. In a large skillet cook green onions and garlic in 1 tablespoon of oil until tender. Add spinach and basil; cook and stir over medium heat just until 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 12 x 8-inch rectangle. Brush surface of dough with the remaining 1 tablespoon oil. Spread spinach mixture to within 1 inch of the edges of dough. Sprinkle with feta cheese and pine nuts. Starting with 1 of the long sides, roll dough into a spiral.

Slice roll into 12 pieces. Place, cut sides up, in prepared muffin cups. Brush with butter and sprinkle with Parmesan cheese. Bake for 18 to 20 minutes or until golden brown. Let stand for 2 minutes. Carefully remove from cups; serve warm.

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