Ingredients
- 1 pound white bread dough (prepared, homemade or purchased)
- 1 package (10 ounce) frozen chopped spinach (thawed and completely hand-squeezed dry)
- 3/4 cup crumbled feta cheese
- 1 cup shredded Monterey Jack cheese
- 5 green onions (finely chopped)
- 1/2 teaspoon dill weed ( if you are a dill lover then use 1/2 teaspoon more)
- 1/2 teaspoon garlic powder ( do not use fresh garlic for this as it will be too overpowering!)
- 1/4 teaspoon black pepper
- Salt (optional and to taste)
How to Make
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Step 1: Spray 15 muffin tins with nonstick cooking spray.
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Step 2: Roll out prepared dough on a very lightly floured surface into a 15x9-inch rectangle (if the dough is difficult to handle, cover with a clean towel and let rest for 5-8 minutes). Position your dough so the long edge runs parallel to the edge of your work surface.
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Step 3: In a bowl, combine the spinach, both cheeses, green onions, dill weed, garlic powder and black pepper; combine well. Sprinkle the spinach mixture evenly over the dough to within 1-inch of the long edges.
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Step 4: Starting at the long edge roll up tightly. Pinch the long seam closed with fingers.
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Step 5: Using a serrated knife cut the rolls into 1-inch slices.
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Step 6: Place each roll into a muffin cup.
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Step 7: Cover with a clean tea towel, and let rise in a warm place for about 30-35 minutes, or until the rolls are slightly puffy.
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Step 8: Preheat oven to 375 degrees F.
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Step 9: Bake for about 25 minutes or until golden brown. Best served warm.
Tips & Variations
- Regular-size muffin tin
We hope you enjoy this recipe!
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