Feta Rolls

For this recipe, I use pizza dough and pre-crumbled cheese.  I know I just broke every food blog rule about cooking from scratch but a girl does not always have the time or the inclination to be La Goddesse De Martha Stewart.  When you have a group of people arriving without much notice, this simple, fairly inexpensive, and highly adaptable recipe is ideal.  The dough rises just the right amount while retaining the density I like these rolls to have and the cheese has just a hint of seasoning so as to not over power anything you serve these rolls with.  When I use this recipe as an appetizer, I roll the dough in single strips, not doubled.

Ingredients:
1 tin Pillsbury pizza dough
1 - 2 c. Kraft Feta Cheese Crumbles
parchment paper

Method:
-on the parchment paper, roll out pizza dough; spread and flatten to desired thickness
-sprinkle cheese on dough (you can use any shredded or crumbled cheese as well as add spices at this point)

-using a tall water glass turned on its side like a rolling pin, gently roll the cheese into the dough

-using a sharp knife, cut the dough into strips about one inch wide, cutting an even amount of strips

-fold every other strip in half

-place the strips folded in half on the lower part of the strips that have not been folded

-fold the long strip over the previously folded strip

-fold the dough toward you, forming a spiral and lay it on its side

-transfer the dough to a greased cookie sheet and cook for about 10 minutes

-check the roll for doneness and continue to cook until dough is browned

 

I like to serve these with salsa, guacamole, ranch dressing or marinara sauce.  Because this recipe is so versatile, any dipping sauce takes these rolls to another level.

Yes, It Is Still A Greek Salad If It Doesn't Have Feta On It

Ever had one of those situations where you think you have everything together, you are pretty sure that you have everything you need and then you get just about as away far away from the market as you can get, and realize, feck, I forgot the feta?

Welcome to my world!  I tried to remind myself, that when approaching this situation from a place of "yes" that the fat and sodium content of the recipe would be reduced, serving my heart well.  My heart said I better not forget the feta next time!

GREEK SALAD

Makes two meal sized salads or four side salads.

Ingredients:
6 tbsp. extra virgin olive oil
3 tbsp. lemon juice
2 cloves garlic, minced
1 tsp. dried oregano
1 tsp. dried thyme
1/2 tsp. sea salt
1/2 tsp. pepper, freshly ground
3 tomatoes, cut into wedges
1/4 red onion, diced
1/2 English cucumber, cut into half moons
1 green pepper, jul1enned
1 red pepper, julienned
21 Kalamata olives
1/4 c. feta cheese, crumbled

Method:
-place the olive oil, lemon juice, garlic, oregano, thyme, sea salt, and pepper into a container with a lid that has a tight seal

-shake to combine

-place the tomatoes, red onion, cucumber, green pepper, red pepper, and olives in a large bowl
-toss to combine
-just before serving, shake dressing again and pour over the vegetable mixture
-gently toss to combine
-sprinkle with cheese and serve

Nutritional information (click to enlarge):

There are many version of the Greek salad, some including romaine lettuce.  You can use the above recipe and serve it on about one cup of thoroughly washed and dried romaine that has been torn into bite sized pieces.

I've also seen Greek salads with a sliced chicken breast, shrimp, and shredded beef on them.  For the purists, this is a huge no no but I say its a lovely way to get some added protein and you should eat it that way if you want.  In my kitchen, you won't be graded if you swear it was done souvlaki style;)