Mediterranean Roll Ups

Folded Slow, Shared Freely

There is something quietly generous about food that rolls up — that tucks its filling inside and offers itself whole. These are the kinds of appetizers that don't seek attention on the table, yet somehow disappear first. The filling here carries the depth of a Mediterranean pantry: briny, herbal, a little funky in the best way. Making them is a soft, unhurried process — dough spread, filling scattered, everything rolled with care. They emerge from the oven golden and fragrant, the sort of thing you slice and set out without ceremony, trusting that they will do the rest.

Ingredients

• 1/2 medium onion, diced
• 1 tablespoon Alessi Extra Virgin Olive Oil
• 1 teaspoon Alessi Garlic Puree
• 1/2 cups Vigo Sliced Calamata Olives
• 1/2 cups Vigo Feta Cheese, drained and crumbled
• 1 teaspoon dried oregano
• 1 can refrigerated pizza dough

Instructions

1. In a small pan, sauté onion in olive oil until soft and translucent.
2. Add garlic and cook another 2 minutes.
3. Remove from heat and let cool.
4. In a small bowl, combine olives, feta and oregano.
5. Add onion and garlic and mix well.
6. Cover and refrigerate for 30 minutes.
7. Preheat oven to 350.
8. Roll out dough into a rectangle and spread the onion mixture over dough.
9. Starting at the long side, roll dough and seal.
10. Cut dough into 14 slices and place on a baking sheet lined with aluminum foil.
11. Bake for 15-20 minutes or until golden brown.