Donna’s Spinach Stuffed Mini Rolls

butter spray 12 (2 ounces each) multi-grained frozen rolls 1 teaspoon butter or margarine 5 ounces frozen chopped spinach, thawed salt and pepper, to taste 3 ounces shredded cheddar cheese

Note: Allow 6 hours to thaw the rolls before baking.

Spray a large cookie sheet of baking pan with butter spray. Remove 12 rolls from freezer and place on baking sheet. Cover with plastic wrap that has been sprayed with butter spray. Allow rolls to soften (about 1 – 2 hours) but still are cold to the touch.

While rolls are warming, heat butter in a small non-stick skillet. Add spinach and cook just until warm. Sprinkle with salt and pepper. Add cheese and stir to mix. Remove from heat and set aside.

Cut each roll in half with a knife. Press flat with your hands. Using a teaspoon, place a small amount of spinach in the middle of each piece of dough. Fold dough over the spinach mixture until edges meet. Press edges of dough with fingers to form a closed rim. Place back on baking pan. Cover with plastic wrap that has been sprayed with butter spray. Keep in the warmest part of the room and allow rolls to rise until double in size. This will take 3 – 4 hours.

Preheat oven to 350 degrees. Remove plastic wrap from baking sheet. Bake rolls for 15 – 18 minutes or until a light golden brown. Cool on a rack. Serve with still warm.

Serves 24.

Nutritional Information per serving:

Calories: 85 Fat, gm.: 3 Protein, gm.: 3 Carbs, gm.: 12 Cholesterol, mg.: 5 Fiber, gm.: 1.7