My gosh how about this spring weather? Just gorgeous I tell you...my my spring has finally sprung here in the northeast corridor of the U.S. I am so loving all of the beautiful blooms in yellow, white and purple...every view is simply stunning!
Just recently I picked up a special issue copy of Better Homes and Garden's and this recipe made the hit parade as one of the best loved recipes since the 1930's. What attracted my eye to it was all of the creamy cheese and spinach in it. This was a 2005 winner from Nancy Thompson of Seattle Washington. Could she be any farther away from me???
Anyhow this is what is in Nancy's recipe.
4 green onions, finely chopped
2 cloves of garlic, minced
2 T EVOO
1 - 6 oz. package of fresh baby spinach
1/4 cup snipped basil
salt and pepper to taste
1 13.8 oz pkg. of refrigerated pizza dough
1/4 cup feta cheese
2 T toasted pine nuts
1 T melted butter
1/4 cup of finely shredded Parmesan cheese
First preheat your oven to 375 degrees Fahrenheit. In a large skillet, heat the EVOO and toss in the green onion and garlic and saute until the garlic is soft, not burned. Add the spinach a basil and cook until just wilted, then season with salt and pepper. Set the spinach mixture aside and let cool. Drain off any excess liquid.
On a floured surface, roll out the pizza dough into a 12 X 8 inch rectangle. Brush the dough with a little more olive oil and then spread the spinach mixture on top within one inch of all four edges, then top with the feta cheese and pine nuts. Starting from one of the short ends, roll the dough up "jelly roll" style. Cut the roll into 10 to 12 slices and place each slice, cut side up, in a muffin pan sprayed with cooking oil. Brush the tops of the rolls with butter and then sprinkle with the Parmesan cheese. Bake in preheated oven for 18-20 minutes or until golden brown. Remove and let cool for 2 minutes, serve the rolls warm and
Wouldn't these would work well for a special Mother's Day brunch? What do you think?
Hope you are having a wonderful "middle of the week" day!
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