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 (120u0b0 to 130u0b0)
• 1 large egg, room temperature

1. 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.
2. In a large bowl, combine the contents of the roll mix and yeast packets; beat in the 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.
3. 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. Cut each rectangle into twelve 1-in.-wide strips.
4. Twist strips and place on
5. coated with cooking spray. Cover and let rise in a warm place until doubled, about 25 minutes. Bake at 375u0b0 for 12-16 minutes or until golden brown. Serve warm. Refrigerate leftovers.

fresh spinach, green onions, garlic, butter, parmesan cheese, basil, oregano, hot roll, warm water, egg

Taken from www.tasteofhome.com/recipes/spinach-herb-twists/ (may not work)