This might be a little heavy with a Thanksgiving dinner, but see what you think.
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Parmesan Spinach Roll-Ups
Bake-Off® 39 (San Francisco, 2000)
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1 egg
2 (10.6-oz.) pkg. Pillsbury® Refrigerated Parmesan Breadsticks
1(1-lb.) pkg. Frozen Cut Leaf Spinach, thawed, squeezed to drain*
2 oz. (1/2 cup) shredded mozzarella cheese
1 teaspoon lemon juice
1 tablespoon All Purpose or Unbleached Flour
Heat oven to 350°F. Lightly grease cookie sheets or use ungreased baking stone. In medium bowl, combine egg and contents of both containers of Parmesan spread from breadsticks; beat well with wire whisk. Add spinach, cheese and lemon juice; mix well.
Sprinkle work surface with flour. Unroll dough onto floured surface. Separate into 20 breadsticks. Press or roll each breadstick to form 7x1 1/2-inch strip.
Spread each strip with about 1 tablespoon spinach mixture. Roll up, starting at shortest end; pinch end of dough to seal. Place rolls, cut side up, 3 inches apart on lightly greased cookie sheets.
Bake at 350°F. for 20 to 25 minutes or until golden brown. Serve warm.
[size=-1]20 appetizers[/size]
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Tips: *To quickly thaw spinach, place in colander or strainer; rinse with warm water until thawed. Squeeze dry with paper towels. [/size]