Tuesday, May 10, 2011

Go With the Flo


I had planned to make these rolls on Sunday (Mother's Day). No, I am not a mom...unless you count my two pups and a husband that often needs to be reminded to brush his teeth before bed...but, that doesn't mean that I couldn't enjoy a light brunch of Florentine Rolls, fruit salad, and fresh squeezed orange juice. However, a fitful night's sleep on Saturday night (full of lots of weird dreams involving guns, classrooms, and snow storms) left me exhausted on Sunday morning. When Hubs rose and headed to the farm for the never-ending daily chores, I stayed in bed and thankfully, blissfully slept the sleep of the dead. It was much needed.

So, the rolls didn't get baked on Sunday, but I knew that I still wanted to try them. They are much like the Spinach Puffs that I previously shared, but jazzed up just a bit by wilting the spinach with garlic and onions, and adding Feta and toasted pine nuts. Delish. Tonight, they are going to be a side with some Spinach and Asiago sausages and sauteed veggies. I think that they would be most awesome paired with soup. And, of course, I am planning to work them in as a hearty option for one of my appetizer parties. Nothing wrong with going with the flow and putting some Florentine Rolls On My Plate.


(adapted from a recipe torn from Better Homes and Gardens)

6 green onions, chopped
3 cloves garlic, minced
1 tablespoon olive oil
12 ounces fresh baby spinach, chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 13.8-ounce package refrigerated pizza dough
1/4 cup crumbled feta cheese
2-4 tablespoons toasted pine nuts
1 tablespoon butter, melted
1/4 cup finely shredded Parmesan cheese

Preheat oven to 375 degrees.
Spray twelve muffin cups with non-stick cooking spray; set aside. 
In a large skillet cook green onions and garlic in 1 tablespoon of the oil until tender.
Add spinach; cook and stir over medium heat just until wilted.
Season with salt and pepper.
Drain off excess liquid. (This step took awhile for me. My spinach released A LOT of liquid. I pressed it down in a colander, but ended up wringing it out in handfuls.)
Set aside to cool.
On a well-floured surface, unroll pizza dough and shape into a 12x8-inch rectangle. 
Spread spinach mixture to within 1 inch of the edges of dough. 
Sprinkle with feta cheese and pine nuts. 
Starting with one of the long sides, roll dough into a spiral.
Slice roll into 12 pieces. 
Place cut side up in prepared muffin cups. 
Brush with butter and sprinkle with Parmesan cheese. 
Bake for 18 to 20 minutes or until golden brown. 
Let stand in muffin cups for 2 minutes. 
Carefully remove from cups and serve warm. (But, I thought they were good at room temp, too.)

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