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Greek Pizza Rolls

Greek Pizza Rolls

Chelsea Colbath
Pizza dough gets covered in a sun-dried tomato and olive spread, topped with kale and feta, then rolled up and sliced like cinnamon rolls. These are an easy, fun option for lunch or dinner.
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Time 1 hour

Ingredients
  

  • 1/2 batch of homemade whole wheat pizza dough recipe linked above*
  • 1/2 cup sun dried tomatoes
  • 1/2 cup pitted kalamata olives
  • 2 cloves garlic
  • 3 Tablespoons olive oil
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried oregano
  • a pinch of crushed red pepper flakes optional, for a little heat
  • a big handful of chopped kale or spinach
  • 1/2 cup crumbled feta
  • extra olive oil salt, and pepper, for topping

Instructions
 

  • 1. Roughly chop the sun-dried tomatoes, olives, and garlic, and put them in a small bowl. Add olive oil, pepper, oregano, and red pepper flakes. Stir to combine.
  • 2. Roll out pizza dough into a 1/4-inch thick rectangle on a well-floured surface (approx. 12 inches long and 8 inches wide).
  • 3. Spread dough with olive mixture, and top with kale and feta. Add an extra drizzle of olive oil and a sprinkle of salt and pepper. Then, starting from the longest edge, roll the dough up (like making cinnamon rolls). Roll tightly, pressing down as you go.
  • 4. Slice the log into 8 pieces, and transfer them to a large oven-safe dish.
  • 5. Cover the dish with plastic wrap and let rise at warm room temperature for 30-60 minutes, or until rolls have almost doubled in size.
  • 6. When rolls are almost done rising, preheat oven to 400 degrees Fahrenheit. Bake rolls for 25 minutes, or until golden brown. These can be eaten hot or at room temperature. Dip in marinara sauce, pesto, or eat alongside soup or salad. Rolls are best fresh, but will keep well in the fridge for up to 5 days.

Notes

*Store-bought pizza dough can be used instead. About 8 ounces of dough should yield the same results.