I’ve been looking for a savory rugelach dough so I’m glad I found this site. I’m going to sub goat cheese for the cream cheese and decrease the butter down to 2-3 Tbsp and make up the difference with either grapeseed or olive oil. For a filling, I want to use asiago and fresh basil parsley rosemary — whatever fresh herbs haven’t yet gone weepy that I have in my fridge. Any suggestions for this (slightly) lower cholesterol/fat attempt would be gratefully received.

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