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Spinach Spirals Recipe

Spinach Spirals Recipe

“This is a delicious and easy roll for a side dish or just by itself,” Isabel Mancini attests from Youngstown, Ohio. “Someone always asks for the recipe, so I bring printed copies whenever I take it to a potluck.”
TOTAL TIME: Prep: 15 min. Bake: 25 min. YIELD:7 servings

Ingredients

  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1 egg, lightly beaten
  • 2 tablespoons dried minced onion
  • 1 tube (13.8 ounces) refrigerated pizza crust
  • 1 tablespoon butter, melted
  • 2 tablespoons grated Parmesan cheese

Directions

  • 1. In a small bowl, combine the spinach, Monterey Jack cheese, egg and onion. On a baking sheet coated with cooking spray, roll pizza dough into a 14-in. x 10-in. rectangle; seal any holes. Spread spinach mixture to within 1/2 in. of edges.
  • 2. Roll up jelly-roll style, starting with a long side; seal ends and place seam side down. Brush with butter; sprinkle with Parmesan cheese. Bake at 400° for 25-27 minutes or until golden brown. Slice and serve warm. Yield: 14 slices.

Nutritional Facts

2 each: 224 calories, 7g fat (3g saturated fat), 15mg cholesterol, 594mg sodium, 30g carbohydrate (4g sugars, 2g fiber), 12g protein.

Reviews for Spinach Spirals

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MY REVIEW
katlaydee3 User ID: 3741999 156986
Reviewed Mar. 13, 2011

"This recipe was very good and easy to make. I served it with the Creamy Seafood casserole that was in the same issue."

MY REVIEW
HBcook User ID: 2966570 62762
Reviewed Apr. 5, 2010

"This is a great recipe as a side or appetizer. Main course?? i don't know what that's about. The nutrition is deceiving becasue it's calculated on reduced fat ingredients and that's not how the ingredients are listed."

MY REVIEW
ndb110 User ID: 1792166 131372
Reviewed Nov. 21, 2009

"Very easy to make and tastes like a white pizza. The use of recipe is versatile - I could see this as a main dish with sauce for dipping, an appetizer, or a side dish."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.