Quick Kalitsounia Feta Cheese Rolls Recipes

Steps:

• Preheat oven to 425 degrees Fahrenheit. Grease baking sheet or use ungreased silicone baking mat on baking sheet.
• In a small bowl combine the first beaten egg, the feta cheese, and snipped parsley.
• Separate biscuits.
• On a lightly floured surface, roll each biscuit to a 4-inch circle, about 1/8-inch thick.
• Place 1 tablespoon of the cheese mixture in the center of each dough circle. Fold two opposite edges of circles to center; fold remaining two opposite edges to center, forming a square packet. Pinch edges together to seal.
• Place rolls seam side up on a greased baking sheet; brush with remaining beaten egg. Sprinkle with sesame seed.
• Bake at 425 degrees Fahrenheit for 10-12 minutes. Serve hot.

Steps:

• Whip the butter until it is light. Whip in the sugar and egg yolks and blend well. Gradually add in the flour until it is smooth and soft. Add more flour if needed.
• Preheat oven to 375 degrees F.
• In a bowl cream together the feta, mascarpone, and eggs. Add the walnuts, orange zest, mint, and butter and blend well. Set aside.
• Roll out dough on a floured board and cut dough into 3-inch rounds. Take 1 tablespoon of the mixture and place it in the center of the circle. Moisten the edges and fold over into a half moon. Seal well. Transfer to a baking sheet lined with parchment paper.
• Bake until golden brown, about 20 minutes. When cool, sprinkle with powdered sugar and serve.

Steps:

• Cut carrots and zucchini in half and into 1/2-in. slices; place in a large bowl. Add the peppers, onion, oil, garlic, oregano, pepper and salt; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., Bake at 400° for 10 minutes. Stir in corn; bake 25-30 minutes longer or until vegetables are tender. Set aside to cool., Meanwhile, in a small saucepan, bring broth to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork., Transfer quinoa to a large bowl; stir in the vegetables, parsley and basil. Sprinkle with cheese; serve with lemon.