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    Greek Spinach-Cheese Rolls


    Source of Recipe


    Heart Healthy Recipes - 2002

    Recipe Introduction


    Serve warm or at room temperature...Can be made up to 2 days ahead.

    List of Ingredients




    Plan ahead…needs time to rise

    Recipe



    Exchanges
    Serves 15

    1 loaf (1 lb.) frozen bread dough, thawed
    1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
    3/4 c. (3 oz.) crumbled feta cheese
    1/2 c. (2 oz.) shredded reduced-fat Monterey Jack cheese
    4 green onions, thinly sliced
    1 tsp. dried dill weed
    1/2 tsp. garlic powder
    1/2 tsp. black pepper

    Spray 15 muffin cups with nonstick cooking spray; set aside. Roll out dough on a lightly floured surface to a 15-in. x 9-in. rectangle. Position dough so long edge runs parallel to edge of work surface.

    Combine remaining ingredients in large bowl; mix well. Sprinkle spinach 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 with serrated knife into 1-in wide 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 at 375-F for 20-25 minutes or until golden. Serve warm or at room temperature. Rolls can be stored in refrigerator in airtight container up to 2 days.

    Nutritional Analysis: I roll equals: 111 calories (24% from fat)…3 gm fat (2 gm saturated)…5 gm protein…16 gm carbohydrate…8 mg cholesterol…267 mg sodium…<1 gm fiber ++++ Exchanges: 1 starch…1/2 meat…1/2 fat

 

 

 

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