Savory Rolls and Feta Spread

Have you heard of Dorot before? I’ve been using them for years. They are awesome little cubes of tasty goodness. So easy to use and perfect for a quick meal loaded with flavor. We over at 37 Cooks had the privilege of having them as our latest sponsor. They sent us each a few coupons to pick up a variety of their products to work with and create a recipe. As with all sponsored posts and reviews these opinions are 100% my own.

I was able to find their items at a few stores around me, especially the one that I work at! Talk about convenience – so I picked up their chili, garlic, and ginger cubes. In the recipe below, however, I ended up just using the chili and the garlic – the garlic actually was put to use in both recipes: Savory Rolls and Feta Spread. Visit their website to see all of their great options, including rice mixes and sauces (I have not tried either of these and not 100% sure if they are all gluten-free) and also where to find these great products. These are perfect for saving time in the kitchen chopping garlic and herbs.

Below is my recipe for savory rolls (think cinnamon rolls, but not) with a feta spread. These are great and very versatile – please feel free to change the filling ingredients to whatever your taste buds prefer. You can roll them thinner and make mini ones as well – they work perfectly for an appetizer. The recipe below is gluten-free and vegetarian but again, feel free to change it up…add some cooked ground hot sausage or some crispy pancetta.

Simple, versatile, rustic, and delicious.

Savory Rolls & Feta Spread
by Jenny

Filling:
2 Tablespoons butter (add more if needed)
1 Tablespoon olive oil (add more if needed)
1 medium yellow onion, cut in half and sliced thin
1/2 cup baby bella mushrooms, sliced thin
3 cubes Dorot Crushed Garlic
3 cubes Dorot Crushed Chili 

1/4 cup chopped kalamata olives
1/2 cup packed baby spinach
salt and pepper to taste
1/4 - 1/2 cup grated Parmesan cheese (optional)

Dough:
2 1/4 - 2 1/2 cups gluten-free flour blend of your choice (I used Cup4Cup) - **if there is no xanthan gum in your mix add 1 Tablespoon.
1 Tablespoon instant yeast
1 teaspoon salt 

1 1/4 cup milk (I used SoDelicious Coconut Milk) 

3 Tablespoons butter – melted
3 Tablespoons olive oil, divided
1 large egg
salt (optional)
red pepper flakes (optional)

Preheat oven to 350°F.

Filling:
If using, grate Parmesan cheese and set aside. 

In a large French pan add two Tablespoons of butter and 1 Tablespoon of oil with the sliced onions and heat over medium heat. Do not stir until the bottom layer begins to brown. When the bottom begins to brown gently stir the onions around. Continue to stir occasionally.

Once onions are evenly golden brown add in sliced mushrooms. Add more butter or olive oil if needed. Cook mushrooms and onions for five minutes. Add in the Dorot Garlic and Chili cubes, stir until well combined. Stir in chopped olives and the spinach. Stir and cook for an additional 5 minutes or until the spinach has completed wilted and everything has come together. Check for seasoning and adjust if needed. Set aside and prepare the dough.

Dough:
In a stand mixer add the gluten-free flour, yeast, and salt. Mix on low until combined.

In a glass measuring cup measure out the milk and add in the melted (slightly cooled) butter, 2 Tablespoons of olive oil, and large egg. Mix until well combined. Slowly add to the dry ingredients in the stand mixer. Mix on medium-low for 2 minutes until well combined. Dough will be a little sticky – that is okay.

Line a large surface with plastic wrap and dust lightly with a little extra flour. Gently shape dough into a rectangle and roll until your dough is about 6″x14″ or about 1/4″ thick. Season the dough by brushing on one Tablespoon of olive oil, a little bit of sea salt and a pinch of red pepper flakes - this is optional but it adds to the flavor. Gently add the filling on top of the dough leaving 1/2″ border on all sides. If using the Parmesan cheese - add on top of the filling.

Using the plastic wrap, gently lift it and begin to roll the dough (this helps with any sticking that would normally occur without the plastic wrap and also helps prevent any tears in the dough. Once completely rolled up, gently cut the dough into six even pieces.

Lightly grease (with cooking spray, olive oil, butter, etc.) a six cup muffin tin. Gently place each roll into a greased muffin cup - it is okay if they are not perfect. These are rustic savory rolls. Bake at 350°F for 20-25 minutes. Cool in pan for five minutes and serve warm with Feta Spread (see recipe below).

This next recipe is so simple - it has three (yes three!) ingredients and you can use it on so many things, but I love it on a nice, fresh out of the oven, gluten-free roll. There are no real set amounts for this spread, it’s all about personal preference - do you like it more spreadable? Then add more olive oil…need more garlic? Add in another cube, etc. 

Feta Spread

feta cheese, 4 ounces or so 
Dorot Crushed Garlic
1 Tablespoon olive oil (make it a good one!)

Simply combine the ingredients above in a small bowl until you reach your desired consistency and flavor profile. I like mine with a bit more of feta flavor and a thick consistency, so I add in a bit of feta (4 ounces or so), a cube of the crushed garlic, and about a Tablespoon of olive oil…again this is all personal preference but it goes oh so well with these rolls!

Thank you to the lovely people over at Dorot! I greatly enjoyed working with your products.