Spinach & Cheese Pinwheels

In a large sauté pan, heat 1 tablespoon of olive oil.  Add half of spinach. Cook spinach until completely wilted.  Remove and place spinach in a bowl. Complete with 2^nd half of spinach. Let cool.  Squeeze out excess liquid from spinach. Using kitchen shears or a sharp knife, finely chop spinach. Mix spinach with onions, parsley, Feta, Parmesan and beaten egg; set aside.

On a lightly floured surface, roll out thawed Bridgford Ready-Dough into a 10 x 12” rectangle.  Evenly spread filling on top of dough. Pat filling down. From the 12-inch side, roll up dough, jelly-roll fashion. Seal seams. Evenly slice the log into 12 – 1-inch slices. Place swirl side up on prepared baking sheets. Brush lightly with olive oil. Let rise until puffy (30-60 minutes). Bake in a preheated 375°F oven for 20 minutes or until golden brown. Remove from oven and brush with additional olive oil if desired.  Remove from pan to cool slightly on wire rack.  Serve warm.