Spinach Greek Spinach Cheese Rolls

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Ingredients: 15 rolls Ingredients  1  loaf (1 pound) frozen bread dough  1  package (10 ounces) frozen chopped spinach, thawed and squeezed dry  3/4  cup (3 ounces) crumbled feta cheese  1/2  cup (2 ounces) shredded reduced-fat Monterey Jack cheese  4  green onions, thinly sliced  1  teaspoon dried dill weed  1/2  teaspoon garlic powder  1/2  teaspoon black pepper   Directions:      Thaw bread dough according to package directions. Spray 15 muffin cups with nonstick cooking spray; set aside. Roll out dough on lightly floured surface to 15×9-inch rectangle.  If dough is difficult to roll, cover with plastic wrap and let rest 5 minutes to relax. Position dough so long edge runs parallel to edge of work surface.  Combine spinach, cheeses, green onions, dill weed, garlic powder and pepper in large bowl; mix well.  Sprinkle spinach mixture evenly over dough to within 1 inch of long edges. Starting at long edge, roll up snugly, pinching seam closed. Place seam side down; cut roll with serrated knife into 1-inch-wide slices. Place slices, cut sides up, in prepared muffin cups. Cover with plastic wrap; let stand 30 minutes in warm place until rolls are slightly puffy.  Preheat oven to 375°F. Bake 20 to 25 minutes or until golden. Serve warm or at room temperature. Rolls can be stored in refrigerator in airtight container up to 2 days.