Eggs for life!! Kendra uses leftover pizza dough to make a mini version of classic Georgian khachapuri. She rolls out pizza dough to 1/8 inch thick and 5 inches round, fills it with equal parts feta and Muenster, then rolls the sides up to the filling and twists the ends into a boat shape. She bakes it on a pizza stone at 500 degrees for 12 minutes, then cracks an egg in the molten cheese (!!) and returns to the oven for 4 to 5 minutes. Sprinkle with smoked paprika. Yum.