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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 24 |
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My mom made these for us when we were kids, shares Amy Estes of Wichita, Kansas. The twists are a tasty way to serve spinach. A hot roll mix makes them easy, but bake the twists with your favorite yeast-bread recipe if you'd like. Ingredients:
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 |
Directions:
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 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.
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