Quick & Tasty: Kimchi and Cheese-Filled Rolls

I believe recipes should get to the point, the recipe, without the fluff. There is no counting of calories here. So as promised, here is the recipe for the delicious kimchi rolls that can be served as an appetizer or dinner rolls I made last week.

Kimchi Cheese-Filled Rolls

For the rolls:

1 parcel of premade pizza dough

¾  - 1 cups of kimchi

Mozzarella cheese (any form)

Goat cheese

Garlic Butter

2/3 tbsps of butter

2 garlic cloves finely grated or diced

⅛-¼ tsp oregano

Dash of black pepper

Preheat the oven at 350°. Dice the kimchi into very small pieces and use a cheesecloth, towel or a strainer to squeeze out the liquid. Place your dough on a different chopping board with a thin layer of flour in a round shape and cut it into 6-8 triangles depending on the size that you would like (for an appetizer 8, as a dinner roll 6) Form each piece into a ball while applying flour to your hands to prevent sticking, then flatten the dough with a rolling pin or widen using your hand (expert level).

Add a tablespoon of kimchi in the center of the dough and top with a small amount of mozzarella cheese and goat cheese on top of the kimchi leaving about 1 inch of space from the edge of the filling and the edge of the dough. Pull the edges to the center to cover the filling. Ensure there are no gaps then roll gently in your hands to seal. Place on a liberally floured dish. Brush garlic butter on the rolls, place in the fryer or oven, and bake for 12-15 minutes or till golden brown.

While the rolls bake, heat the butter on low heat. As it slowly starts to fizzle, add the garlic. Mix and allow to become translucent or slightly brown. Add oregano and black pepper and stir a little more. Remove from the heat and brush the garlic butter onto the rolls.

Enjoy.