Spinach Feta Roulade

I totally made this recipe up on the spot. And it worked! How cool is that?

Ingredients

• One recipe pizza dough (especially with added herbs)
  
• 1/2 red onion, sauteed in olive oil
  
• 10oz chopped frozen spinach, thawed (or fresh if you've got it)
  
• 4oz feta cheese
  
• 1/2c grated parmesan
  
• 8 cloves garlic, roasted
  
• dill, salt, pepper to taste
  
• some olive oil
  

Prepare the pizza dough. Let it rise about an hour, until doubled. Preheat the oven to 400 degrees. Roll the pizza dough out on a well floured surface to about a 18" by 24" rectangle. Spread garlic evenly across dough, and then do the same for the spinach, onion, and cheese. Sprinkle with dill, salt, and pepper and a little bit of olive oil. Now, carefully roll the dough up into a log the long way - that is, so that the 18" sides will be at each end of the log. Using a serrated knife (or an electric knife!) start cutting the log into rounds, about 1" wide. Lay the rounds out on a greased baking sheet - this is kind of like making very thin, savory cinnamon rolls. The recipe will make about 24 rolls - you'll need two baking sheets in total. Going in two batches (don't try to bake them all simultaneously) bake the roulades until they're a little brown, about 20 minutes (though sometimes a little longer). Serve.

Thoughts: This recipe has enormous potential, and they were pretty successful this first time we tried to make them. Next time, we will use more feta (6-8oz) and more spinach (last time we used about 6-8oz, next time we'll use the full 10oz). Alternatively you could use arugula or mustard greens.

This recipe is very adaptable, too. I considered using a thin layer of tomato paste (so it'd be like pizza) or pesto. Strips of zucchini would be good, too, so long as they're thinly cut. We considered adding prosciutto, but we didn't have any. More red onion would have done well, too.

Disaster Index: 1/10 - more toppings next time, though.