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Divide dough in half. Roll each portion into a 12-in. x 10-in. rectangle. Melt the remaining butter; brush over dough. Spread spinach mixture over dough to within 1/4 in. of edges. Fold each rectangle in half lengthwise; pinch seams to seal.
Twist strips and place on baking sheets coated with nonstick cooking spray. Cover and let rise in a warm place until doubled, about 25 minutes.
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Pour a small amount of oil into a Dutch oven. Heat over medium-high heat until hot. Pat the food…
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