If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: In this recipe, rolls are baked with the pasta for an additional side. I buy pizza dough at a local pizzeria and leave it on the counter for 30 minutes before using. —alice y
- 6 ounces pizza dough
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 pinch red pepper flakes
- 4 ounces feta cheese, crumbed
- 1 tablespoon sun dried tomatoes, chopped
- 1 1/2 tablespoons fresh thyme
- salt and pepper
- 1/4 to 1/3 cups reserved pasta water
- Preheat the oven to 425 degrees.
- Separate the dough into 4 pieces and roll into 1 inch balls. Let rest on the counter covered by a towel. Add the oil to a skillet on medium high. Once the oil is hot, add the garlic and oil. Cook just until fragrant, about 1 minute. Leave in the skillet to cool.
- Add the crumbled feta, sundried tomatoes and thyme to a large bowl. Add the oil mixture to the feta.
- Cook the pasta for 4 minutes, or until softened but still crisp. drain, reserving 1/2 cup pasta water (just in case you need more than 1/3 to 1/4 cup as the recipe calls for).
- Toss the pasta with the other ingredients in the bowl. Add the pasta water, a bit at a time, and stir until a creamy texture is formed. Some of the feta chunks will remain.
- Put the pasta in a casserole dish and tuck the dough balls into the mixture. Cover with tin foil and bake for 10 minutes. Remove the tinfoil and bake another 10-15 minutes or until the rolls are browned on top.
- This recipe was entered in the contest for Your Best Baked Pasta