*This post was originally published in 2010, but we’ve recently added step-by-step photos to illustrate the directions. Enjoy!*
Rhodes Bake-N-Serv company sent each of us sisters a cookbook, Fresh Ideas with Frozen Dough. Wow. It’s a great recipe book! I have tried half a dozen recipes from this cookbook already, and have found some real winners. My top recipe so far is this Spinach Twist. It’s delicious. I’ve made it three times already. And honestly, it’s pretty simple to make!
submitted by Erin ~ www.thesisterscafe.com
8 Rhodes Texas rolls, thawed and risen (or 12 regular dinner rolls)
1 8-oz pkg cream cheese
3 c chopped fresh spinach
1/2 tsp basil
1/2 tsp rosemary
1/4 c parmesan cheese
2 c chopped ham
1 c sliced fresh mushrooms
1/2 c chopped onion
1 clove garlic, minced
2 tbsp butter
1/4 tsp salt
1/8 tsp pepper
1 egg, beaten
parmesan cheese, if desired
Press rolls together and roll out to a 10×13 inch rectangle. Mix cream cheese, spinach, basil, rosemary, egg, parmesan cheese and ham in bowl. Spread mixture over dough. Saute mushrooms, onion, garlic, butter, salt and pepper. Spread over cream cheese mixture. Starting with the longest side, roll dough up tightly and place seam side down.
Tuck ends under. With a long, serrated knife, cut roll lengthwise in half.
Carefully, roll each half so the cut side is facing out. Twist halves together 3 times and then pinch ends together and tuck under. This will form a long twist. Place on baking sheet sprayed with non-stick cooking spray. Brush with egg and sprinkle with parmesan cheese.
Cover with sprayed plastic wrap and let rise until double. Remove wrap and bake at 350 degrees for 45 minutes. Do not underbake. Cove with foil the last 15 minutes. Let cool for 5 minutes before slicing.