spicey rolls
- Categories
- None
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | All purpose flour |
| 1 cup | Mragerin |
| 2 teaspoons | Baking powder |
| 1 teaspoon | Bakind Soda |
| 1½ cup | Soft Cream cheese 5% |
| 1 cup | Sour cream or Yogurt |
| ½ cup | Cheedar or any sharp cheese ,Grated. |
| ½ cup | Fetta cheese; or any white goat cheese |
| 2 | Tabls seedless olives; cut in half, it can be black, |
| 1 medium | Onion; cut in thin strips and fried lightly with |
| 3 | Tabls Oil. |
Source :From my mother with love & more. Family recipe.
In your food processor put the 4 first ingredients work till it resemble crumbs. Transfer to a bowl , Add and mix all other ingredients, You can work it with clean hands.
Take pieces off the dough ,(Roll size) make a ball , press it a little and put on a baking cookie sheet ,leave space between the rolls. Do not butter.
Cover and let it rest for 20 minutes.
NOTE: At this stage , put the rolls with the baking sheet in the freezer, after 1 hour take them out and put in air tight nylon zip lock. It keeps up to 3 month, When you want to bake take out from freezer, Defrost and bake in 375 F hot oven for 20 - 25 minutes or until rolls are nice light brown in color.
Posted to JEWISH-FOOD digest V97 #309 by Zvi&Rina perry <pzvi@...> on
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