Coat a 12-cup muffin pan with nonstick cooking spray. In a large skillet, heat butter over medium-high. Cook green onions 2 to 3 minutes, until tender. Stir in pepper and garlic powder and remove skillet from heat. On a lightly floured surface, roll dough into a 12 x 8-inch rectangle. Spread with onion mixture. Sprinkle with cheeses. Roll up jellyroll style, starting with a long side; pinch seam to seal. Cut into 12 equal slices and place in greased muffin cups. Preheat oven to 375°F. Cover rolls with plastic wrap coated in nonstick cooking spray. Let rolls rise in a warm place 30 minutes, until doubled in size. Bake 18 to 20 minutes, until golden brown. Cool on a wire rack. Kitchen Counter Per roll: 184 cal, 5g fat, 8mg chol, 6g prot, 33g carbs, 1g sugar, 2g fiber, 298mg sodium