1 lg. or 2 med. sweet Spanish onions
2 tbsp. butter
1 c. cooked chopped spinach, drained
1/4 c. grated Parmesan cheese
1 tsp. salt & cayenne
2 c. all-purpose flour
3 tsp. baking powder
1/4 c. shortening
2/3 c. milk
1 egg
1/3 c. evaporated milk, undiluted

Peel and slice onions. Saute butter until golden; cool. Add spinach, Parmesan cheese, 1/2 teaspoon salt and cayenne. Sift flour, baking powder and remaining 1/2 teaspoon salt. Cut in shortening. Add milk, mix only enough to dampen dry ingredients.

Roll into rectangle 12 x 8 inches. Spread with onion mixture. Roll up for as jelly roll. Cut into 10 slices. Place, flat side down, in greased 9 inch round baking dish. Mix egg and milk. Pour over rolls. Bake at 400 degrees for 25 minutes.