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Jalapeño-Lime Chicken
Learn how to make authentic Southwestern foods by following our easy-to-cook recipes that will help to spice up your next meal.
Greek Spinach-Cheese Rolls
Yield: Makes 15 rolls
Keep these savory rolls on hand for a quick pick-me-up or serve along side soup or salad.
Ingredients:
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
Preparation:
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 |
This recipe appears in:
European
