Printable | Taste of Home

Spinach Herb Twists

5 cups packed torn fresh spinach
2 green onions, sliced
1 garlic clove, minced
5 tablespoons butter, divided
1/4 cup grated Parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 package (16 ounces) hot roll mix
1 cup warm water (120° to 130°)
1 egg

Place spinach in a steamer basket; place in a saucepan over 1 in. of water. Bring
to a boil; cover and steam for 2-3 minutes or until limp. Drain well and set
aside. In a small skillet, saute onions and garlic in 1 tablespoon butter until
tender; transfer to a bowl. Stir in the Parmesan cheese, basil, oregano and
spinach; set aside. In a large bowl, stir the hot roll mix, warm water, egg and
2 tablespoons butter until dough pulls away from sides of bowl. Turn onto a
lightly floured surface; knead until smooth and elastic, about 5 minutes. Cover
and let rest for 5 minutes. Divide dough in half. Roll each portion into a
12-in. x 10-in. rectangle. Melt the remaining butter; brush over dough. Spread

Printed from tasteofhome.com Oct 10, 2008

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Spinach Herb Twists cont.

spinach mixture over dough to within 1/4 in. of edges. Fold each rectangle in
half lengthwise; pinch seams to seal. Cut each rectangle into twelve 1-in.-wide
strips. Twist strips and place on baking sheets coated with cooking spray.
Cover and let rise in a warm place until doubled, about 25 minutes. Bake at
375° for 12-16 minutes or until golden brown. Serve warm. Refrigerate
leftovers.

Yield: 2 dozen.