Leek Roll

This rolled bread appetizer is quick and easy to make. With sweet leeks and salty feta cheese, it makes the perfect appetizer or side. The dough can be made the day before to make preparation even faster.

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1 leek, sliced
1 cup feta cheese
1 egg, lightly beaten
2 tablespoons olive oil
2 tablespoons butter
Prepared dough
2 tablespoons olive oil

Ingredients – Dough
2 1/2 cups flour (plus additional for kneading surface)
1/2 cup cornmeal
1 1/4 teaspoons bread yeast
1/2 teaspoon sugar
1 1/2 cups room temperature water
1/4 cup oil
1/2 teaspoon kosher salt

To make the dough, combine 1/2 cup of the water with the yeast and sugar and let it rest for about 5 minutes or until it starts to foam. In a separate larger bowl add the flour, cornmeal and salt. Mix together and create a well in the middle. Once the yeast has risen, pour it into the well and add the remaining water.

When you start combining the liquids with the dry ingredients, the mixture will by very sticky. Mix with one hand until it forms a rough mix. With your clean hand, pour the oil over your dough covered hand into the mix. Use your clean hand to remove as much dough from your hands as possible. Ensure that both hands are well oiled and begin to knead the dough in the bowl. Once combined, remove to a floured surface and continue to knead for a few minutes until the dough is smooth. If your dough still remains sticky, sprinkle more flour onto your kneading surface until the dough feels smooth. Let the dough rest for at least 1 hour.

While the dough is rising, caramelize the sliced leeks in the olive oil (approximately 5 minutes). Add the butter once they have started to brown and melt into the leeks.

Punch down the dough and place on a surface lightly dusted with flour. Roll out the dough to a 14” x 14” surface (the dough should be approximately 1/4” thick. Spread the leeks over the surface and crumble the feta cheese over the leeks. Don’t worry if there are bigger chunks of cheese. Brush the edges with some of the beaten egg and pour the remainder over the cheese and leeks. Roll up the dough as tight as possible and join the edges to create a circle. Drizzle 2 tablespoons olive oil over the surface and, using a sharp knife, cut 1/2” slits approximately 1” apart. Allow the rolled dough to rest for 30 minutes.

While the dough is resting, preheat your oven to 350°F. Bake for 45 minutes or until golden brown. Cut into slices to serve. Makes one roll.

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