![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2019\/06\/Florentine-Feta-Rolls.jpg\")
<\/a><\/p>\n4 green onions, finely chopped<\/p>\n
2 garlic cloves, minced<\/p>\n
2 T. olive oil, divided<\/p>\n
1 (6 ounce) bag fresh Baby Spinach<\/p>\n
1\/4 cup fresh basil<\/p>\n
1\/2 teaspoon salt<\/p>\n
1\/4 teaspoon fresh ground black pepper<\/p>\n
1 (13 7\/8 ounce) package refrigerated pizza dough (I have used both whole wheat dough and crescent rolls with great results!)<\/p>\n
1\/4 cup crumbled feta cheese<\/p>\n
2 T. toasted pine nuts<\/p>\n
1 T. butter, melted<\/p>\n
1\/4 cup finely shredded parmesan cheese<\/p>\n
<\/p>\n
Preheat oven to 375. Grease 12 muffin cups and set aside. In a large skillet, heat 1 T. oil and cook green onions and garlic until tender. 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. On a well-floured surface, unroll pizza dough and shape into a 12×8 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.<\/p>\n
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. Bake for 18-20 minutes or until golden brown. Let stand in muffin cups for 2 minutes. Remove carefully and serve warm.<\/p>\n","protected":false},"excerpt":{"rendered":"
Florentine-Feta Rolls 4 green onions, finely chopped 2 garlic cloves, minced 2 T. 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\/8 ounce) package refrigerated pizza dough (I have used both whole wheat dough and crescent rolls with great results!) 1\/4 cup crumbled feta cheese 2 T. toasted pine nuts 1 T. butter, melted 1\/4 cup finely shredded parmesan cheese Preheat oven…<\/p>\n