Khachapuri

Yields: 4-5 servings

Ingredients:

Dough:

1 lb of pizza dough (equivalent to one ball of dough, Sugar Spun Run recipe preferred), plus a sprinkle of fresh dill and a sprinkle of onion powder (optional)

1 egg, lightly beaten in a small dish for wash

Filling:

4 cups shredded sulguni cheese

¼ tsp fresh dill

1 tsp onion powder

1 egg, room temperature

Topping (optional):

4 small pats of butter

Sprinkle of fresh shredded parsley

1 egg, cracked into a small bowl

Steps:

1. Make your pizza dough per instructions. (Optional: add a little fresh dill and onion powder to the dry ingredients before adding the wet).

2. While your dough is rising (30 minutes, if using Sugar Spun Run recipe), shred your cheese into a large bowl. Add dill and onion powder and stir.

3. In the bowl, make a little well in the center and add your egg. Lightly beat the egg with a fork before mixing it with the rest of the cheese.

4. Lightly flour a cookie sheet and rolling pin.

5. Roll out your dough to stretch it across most of your cookie sheet. Let rest for five minutes and preheat your oven to 375° F.

6. Line the edges of your dough with cheese, then fold the longest sides over one time and pinch closed to make a cheesy crust. Next, carefully fold the shortest ends into a rounded corner, and then twist each side to form a bread knot. This will make a boat.

7. Brush the crust of the boat with egg wash (spare the boat center).

8. Fill the boat with your remaining cheese filling. Bake for 20 minutes.

9. When 20 minutes have passed, remove your bread and turn the oven to a low broil. Add two pats of butter to each side of the cheese filling, and pour your egg in the center on top. Quickly put the boat back in the oven, and broil for about one minute, or until you can see the yolk turning white.

10. Serve immediately by using a fork to mix the egg with the gooey cheese.