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Greek Spinach-Cheese Rolls

Greek Spinach-Cheese Rolls

Greek Spinach-Cheese Rolls

Keep these savory rolls on hand for a quick pick-me-up or serve along side soup or salad.


Makes 15 rolls


1 loaf (1 pound) frozen bread dough
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3/4 cup (3 ounces) crumbled feta cheese
1/2 cup (2 ounces) shredded reduced-fat Monterey Jack cheese
4 green onions, thinly sliced
1 teaspoon dried dill weed
1/2 teaspoon garlic powder
1/2 teaspoon black pepper


  1. Thaw bread dough according to package directions. Spray 15 muffin cups with nonstick cooking spray; set aside. Roll out dough on lightly floured surface to 15X9-inch rectangle. (If dough is springy and difficult to roll, cover with plastic wrap and let rest 5 minutes to relax.) Position dough so long edge runs parallel to edge of work surface.
  2. Combine spinach, cheeses, green onions, dill weed, garlic powder and pepper in large bowl; mix well.
  3. 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-inch-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.
  4. Preheat oven to 375°F. Bake 20 to 25 minutes or until golden. Serve warm or at room temperature. Rolls can be stored in refrigerator in airtight container up to 2 days. Garnish, if desired.

Nutritional Information

Serving Size: 1 roll
Fiber <1 g
Carbohydrate 16 g
Cholesterol 8 mg
Saturated Fat 2 g
Total Fat 3 g
Calories from Fat 24 %
Calories 111
Protein 5 g
Sodium 267 mg

Dietary Exchange

Fat 1/2
Meat 1/2
Starch 1

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