** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Unroll dough into 2 long rectangles. Firnly pree perforations to seal.
3. Spread with cream cheese to within 14" of edges; top with spinach leaves.
4. Starting at shortest side, roll up each rectangle; press edges to seal.
5. Cut each roll into 8 slices. Place, cut side down, on ungreased cookie sheet.
6. Bake at 350~ for 12-18 minutes, or until golden brown.
7. Immediately remove from cookie sheet. Serve warm.
8. NOTE: 1). To make ahead, prepare, cover, and refrigerate up to 2 hours; bake as directed.
9. 2). To reheat, wrap in foil; heat at 350 F for 5-10 minutes.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Cheese allergies.
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