I made this into a spinach and fetta pull-apart tonight;Reduced the parmesan and provolone to 70g each (actually used mozzarella instead) and added 60g fetta to the mix.Got fresh baby spinach leaves, washed and dried, stems plucked off - sliced up roughly.Followed the recipe, but sprinkled cheeses and spinach onto dough instead before slicing up and rolling it.I will try it out on the kids tomorrow and get their verdict: Mine vs Bakers Delight