8 oz. fresh spinach, torn in bite-size pieces
2 green onions, sliced
1 clove garlic, minced
1 tbsp. butter
1 c. Parmesan cheese, grated
1 3oz. pkg cream cheese
1 tsp. dried oregano, crushed
1 tsp. dried basil, crushed
2 tbsp. butter, melted
3 pkgs. frozen crescent rolls OR 1 pkg. hot roll mix

Steam spinach 4 minutes or until just limp; drain well and set aside.

Chopped, frozen spinach, cooked and drained, may also be used.

Melt 1 tablespoon butter in small skillet; saute onion and garlic until tender, not browned. Combine spinach and onion mixture, cream cheese, oregano and basil in small mixing bowl; mix well.

Melt 2 tablespoons butter; brush prepared dough with 1 tablespoon; spread with spinach mixture. Fold dough in half lengthwise, press edges together to seal and cut into 1 inch wide strips; place on baking sheet, securing one end of strip with fingers; twist strip at other end to form spiral; brush with butter; repeat with remaining strips. Bake at 375 degrees for 12 to 15 minutes or until golden.

To prepare dough: If using crescent rolls unroll two triangles, pinching together at center to form a square; proceed with rest of packages and fill as directed.

If using hot roll mix prepare as package directs through first rising; divide dough in half.

On lightly floured surface roll out half of dough to 12 x 10 inch rectangle; brush with half of melted butter and half of spinach mixture; fold in half lengthwise to form 12 x 5 inch rectangle and cut into 12 (1 inch) strips; spiral on baking sheet.

Roll out remaining dough; fill and shape as directed; cover and let rise in warm place about 25 minutes; bake as directed. Makes 24 rolls.