This looks yummy. Will have to make pot roast for this. I am hoping this might be a new addition to the recipe. I am not a fan of ricotta cheese and although sour cream is fine with me I don't think my dinner guest will warm up to sour crescents. Would yogurt or cottage cheese be a a viable substitute for the dough? Thanks in advance. Mary, you won't taste ricotta cheese in the rolls, I promise you. All it does is lend the rolls a lovely moist interior. If you really are afraid to use it, however, try fine-curd cottage cheese that you've mashed or blended so it's as fine as ricotta. Good luck - PJH

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