Florentine Rolls

Name: Florentine Rolls
Ingredients: 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

12 ingredients

6 steps

Ingredients

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

Directions

1

Preheat oven to 375. Grease 12 muffin cups and set aside.
2

In a large skillet, heat 1 tablespoons oil and cook green onions and garlic until tender.
3

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.
4

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.
5

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.
6

Bake for 18-20 minutes or until golden brown. Let stand in muffin cups for 2 minutes. Remove carefully and serve warm.