Easy Florentine Rolls

4 green onions, chopped
2 cloves garlic, minced
2 tblsp. olive oil
1 6 oz. pkg. fresh baby spinach leaves
1/4 cup snipped fresh basil (I just used dried basil)
1/2 tsp. salt
1/4 tsp. black pepper
1 13 oz. pkg. refrigerated pizza dough
1/4 cup crumbled feta cheese
2 tblsp. toasted pine nuts
1 tblsp. butter, melted
1/4 cup finely shredded Parmesan cheese

Preheat oven to 375 degrees. Grease twelve 2 1/2 inch muffin cups; set aside. In a large skillet, cook green onions and garlic in 1 tablespoon of olive oil until tender. Add spinach and basil; cook and stir over medium heat just until wilted. Drain off excess liquid. Stir in salt and pepper. Set aside.
On a well-floured surface, unroll pizza dough and shape into a 12x8 inch rectangle. Brush surface of dough with the remaining olive oil. Spread spinach mixture to within 1 inch of the edges of dough. Sprinkle with feta cheese and pine nuts. Starting with one of the long sides, roll dough into a spiral.
Slice roll into 12 pieces. Place cut side up in prepared muffin cups. Brush with butter and sprinkle Parmesan cheese on top. Bake for 18-20 minutes. Carefully remove from cups and serve warm. Makes 12 rolls.

Tip: I made these for the Pampered Chef party last weekend, and I would use more baby spinach leaves and cheese, because you could taste more of the pizza dough then the rest of the ingredients! Other than that, they were pretty good!

FYI- this was an award-winning recipe in the Better Homes and Gardens Magazine!