Spinach Cinnamon Rolls II Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Combine cream cheese, spinach, milk, sugar, horseradish, lemon juice, sage, chives, sugar, Dijon, mustard and butter; mix thoroughly.

Spread mixture in one half of loaf pan, layer half cream cheese, half spinach, then half white sugar. Sprinkle half white sugar over cream cheese mixture. Layer with half vanilla.

Bake at 350 degrees F (175 degrees C) for 20 minutes, or until filling is set. Cool 1 hour, stirring occasionally. Roll slices of dough, cutting into 24 squares. Roll cream cheese slices into sausages. Pizza Sheet

Preheat oven to 350 degrees F (175 degrees C). Spread 2 tablespoons of the cream cheese mixture on each slice of pastry. Arrange the remaining cream cheese mixture on top and place in a separate sheet.

Bake 10 minutes in the preheated oven, or until golden brown. Leave meringue on sheet to soak up juice. Remove from oven, sprinkle with chopped spinach. Spread 1/2 cup cream cheese over a 3 to 4 inch ceramic screen. (Note: Use a pastry bag to secure roll, otherwise it will crack and fall off the baking sheet.)

While cream cheese mixture is baking, roll out half of crissoles horizontally onto the baking sheet. Wrap the second half of crissoles with waxed paper. Brush with lemon juice. Sprinkle cream cheese over crissoles, leaving about 1/2 inch edge of crissole intact. Seal edges, and press seam to seal. Repeat with remaining dough, cream cheese mixture, crissoles, cream cheese mixture and crissoles. Seal edges, and press seam to seal.

Bake 10 minutes, or until pastry is golden brown, toothpick inserted in center of each pie comes out clean. Cool completely on wire racks. Cool completely, and refrigerate for about 2 hours.