prep 25 minutes bake 18 minutes at 400°F cool 2 minutes
- ⅓ cup finely chopped green onions
- ¼ cup snipped fresh basil
- 2 cloves garlic, minced
- 2 Tbsp. olive oil
- 1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
- ¼ tsp. black pepper
- 1 13.8-oz. pkg. refrigerated pizza dough
- ¼ cup crumbled feta cheese (1 oz.)
- 2 Tbsp. pine nuts, toasted (tip)
- 1 Tbsp. butter, melted
1. Preheat oven to 400°F. Grease the bottom of a 13×9-inch baking pan. In a large skillet cook and stir onions, basil, and garlic in 1 Tbsp. of the hot olive oil over medium heat for 1 to 2 minutes or until basil is wilted and onions are tender. Remove from heat. Stir in spinach and pepper.
2. On a well-floured surface, unroll pizza dough and shape into a 12×8-inch rectangle. Brush surface of dough with the remaining 1 Tbsp. olive oil. Spread spinach mixture to within 1 inch of the edges of dough. Sprinkle with feta cheese and pine nuts. Starting from a long side, roll up rectangle into a spiral. Pinch dough to seal seams. Slice roll into 12 pieces. Arrange pieces in the prepared pan. Brush with butter.
3. Bake 18 to 20 minutes or until golden brown. Let cool in pan on a wire rack 2 minutes. Remove from pan and serve warm.
number of servings 12
per roll 138 cal., 6 g fat (2 g sat. fat), 5 mg chol., 309 mg sodium, 17 g carb., 1 g fiber, 2 g sugars, 4 g pro.
