1-First: mix your chosen dough ingredients until they combine smoothly. Knead it on a floured surface for about 1 minute until it’s smooth, adding a bit more flour if it’s too sticky. Then, let the dough rise in a covered bowl until it’s expanded by around 75% this takes about 5 hours for yeast dough or 9 hours for sourdough.

2-Once risen, preheat your oven to 425°F. Roll the dough out on a lightly floured surface to about 1/8-inch thickness and trim the edges to form a rectangle. Cut the dough into strips about 4 inches wide, then add the filling along one side of each strip, spacing spoonfuls about 1 inch apart.

3-Sealing and Baking Steps 1. Brush water on the dry edges if needed, fold the strip over the filling, and pinch the edges to seal tightly. 2. Press between the filling mounds to separate the rolls and poke the dough if it starts to balloon. 3. Cut the rolls apart, reseal the cut edges, and transfer them to parchment-lined baking sheets. 4. Brush the tops with oil, butter, or beaten egg, sprinkle with oregano and grated cheese, and poke holes to release steam. 5. Bake for 13-15 minutes until lightly browned, then cool for about 10 minutes before serving.