Spring into Florentine Rolls

(Whining starts here…) Am I the only one having a hard time adjusting to the time change? I know – it’s a good thing – everything from after dinner walks to the natural light making my food photography so much easier. But, I’m struggling with the transition and the season killing my sinuses (as I type with tissue in one hand). (Whining stops here…)
Spring has sprung in North Carolina. My tulips are starting to bloom and I’m loving 70 degree weather and longer days. I’m also enjoying all the new treats at the market – spring greens, onions and garlic. This recipe from On My Plate for Florentine Rolls puts spring produce at the forefront. I made my own pizza dough using my favorite Tyler Florence recipe and added a touch of lemon zest (which I’m not sure made a difference). I also made muffin papers using parchment that made the rolls super fun when delivering rolls to friends. These made great surprise Spring gifts for friends in the neighborhood – and also ensured that I wouldn’t eat them all myself! This recipe is surprisingly easy considering how amazing they look when they’re complete!
Make these for your next casual dinner party or brunch! I know they will be a big hit!
Florentine Rolls from On My Plate
  • 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
  • 1/2 recipe of my favorite easy pizza dough
  • 1/4 cup crumbled feta cheese
  • 2-4 tablespoons toasted pine nuts
  • zest of 1 lemon
  • 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. Cut 5 x 5 inch squares of parchment paper and tuck them into the muffin cups – making creases in the paper to form a paper cup. This doesnt have to be exact as the weight of the roll will help form the paper.

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 using a colander. Set aside to cool.

On a well-floured surface, unroll pizza dough and shape into a 12×8-inch rectangle. Spread spinach mixture to within 1 inch of the edges of dough. Sprinkle with feta cheese and pine nuts. Dust with lemon zest.  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.

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