1 (1 lb.) loaf frozen bread dough
3/4 c. (3 oz.) Feta cheese, crumbled
1/2 c. (2 oz.) reduced-fat Monterey Jack cheese, shredded
4 green onions, sliced thinly
1/2 tsp. garlic powder
1 tsp. dried dill weed
1/2 tsp. black pepper

Thaw bread dough following package directions. Spray 15 muffin cups with nonstick cooking spray; set aside. Lightly flour a surface and roll out dough to 15 x 9-inch rectangle. Let dough rest for 5 minutes if it is springy and difficult to roll. Set up dough so long edge runs parallel to edge of work surface.

Combine all ingredients together in a large bowl and mix well. Sprinkle spinach mixture evenly over dough, leaving 1-inch on each edge. Starting at long edge, roll up tightly and pinch seam closed. Place seam side down; cut roll into 1-inch slices. Place slices 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 brown.

Yields 15 servings. Cal-76, CHO-11, Pro-3, Fat-3.