Already I see this ‘roll and seal’ technique can be used for other stuffed yeast rolls – for example, piroshki, one of my favorite snacks. And how about a filling of chocolate sticks? Just curious, did you get to bake that roll that’s slit in the middle revealing the cheese? I think I might prefer that version because the roll would have more crust and the cheese would have taken on some color. Since I make pizza dough every week, I definitely will try this. I need to experiment with different kinds of cheese and see how they melt under heat. MJ, thanks so much for another good idea.

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