Spinach & Cheese Pinwheels
Spinach & Cheese Pinwheels
| 1 loaf | Bridgford Frozen Ready-Dough®, thawed |
| 1 pound | fresh spinach |
| 2 | green onions, finely chopped |
| 2 tablespoons | fresh parsley, finely chopped |
| 3 ounces | crumbled Feta cheese |
| ¼ cup | shredded Parmesan cheese |
| 1 | beaten egg |
| Olive oil for brushing | |
| Salt and pepper to taste |
In a large sauté pan, heat 1 tablespoon of olive oil. Add half of spinach. Cook spinach until completely wilted. Remove and place spinach in a bowl. Complete with 2nd half of spinach. Let cool. Squeeze out excess liquid from spinach. Using kitchen shears or a sharp knife, finely chop spinach. Mix spinach with onions, parsley, Feta, Parmesan and beaten egg; set aside.
On a lightly floured surface, roll out thawed Bridgford Ready-Dough into a 10 x 12” rectangle. Evenly spread filling on top of dough. Pat filling down. From the 12-inch side, roll up dough, jelly-roll fashion. Seal seams. Evenly slice the log into 12–1-inch slices. Place swirl side up on prepared baking sheets. Brush lightly with olive oil. Let rise until puffy (30-60 minutes). Bake in a preheated 375°F oven for 20 minutes or until golden brown. Remove from oven and brush with additional olive oil if desired. Remove from pan to cool slightly on wire rack. Serve warm.