Instructions: Heat oven to 350 F. Lightly grease cookie sheets or use ungreased baking stone. In medium bowl, combine egg and contents of both containers of Parmesan spread from breadsticks; beat well with wire whisk. Add spinach, cheese and lemon juice; mix well.

Sprinkle work surface with flour. Unroll dough onto floured surface. Separate into 20 breadsticks. Press or roll each breadstick to form 7x1 1/2-inch strip.

Spread each strip with about 1 tablespoon spinach mixture. Roll up, starting at shortest end; pinch end of dough to seal. Place rolls, cut side up, 3 inches apart on lightly greased cookie sheets.

Bake at 350 F. for 20 to 25 minutes or until golden brown. Serve warm.

20 appetizers
*

Prep Time: 20 Minutes (Ready in 45 Minutes)

Tips:
*To quickly thaw spinach, place in colander or strainer; rinse with warm water until thawed. Squeeze dry with paper towels.

"34 years later, Tunnel of Fudge winner returns to Bake-Off""

San Francisco - History didnt repeat itself last week, and Patricia Gullo of Kingwood, Texas, didnt change the way America cooked like her mother did 34 years ago.

But just making it to the Pillsbury Bake-Off here was good enough for Gullo.

Divine inspiration is the way she described the manner in which she came up with the recipe that took her to the finals.

Her recipe for Parmesan Spinach Roll-Ups came to her as she was sitting in church, an answer to the quest that had haunted her for years. "The Lord gave this to me," she said. "I wanted time. The Lord let me do it with this recipe."

Mom - 83-year-old Ella Rita Helfrich - goes back a long way with the Bake-Off. When she was 49 and Gullo was 22, Helfrich developed whats arguably the Bake-Offs most famous recipe - Tunnel of Fudge Cake, which took second-place honors and won $5,000 for her at the Bake-Off in 1966.

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