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.