Florentine Rolls

These are SO yummy with spaghetti, or as an accompaniment to a soup like minestrone for a light meal. They take a little more time than I usually like to for a side, but they are well worth it!!

• Ready In: 40 mins
• Serves: 12

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 7/8ounce) 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.