Before Brian and I got together, I had never tasted these things called 'Beet Rolls' before... They were always something he craved, and when he decided to make them for me one day, I thought... UH OH!

HOWEVER.... since then, I have become addicted to these scrumptious little rolls, and have become pretty good at making them myself!  I have shared this recipe with MANY of our customers, and because my hand hurts from writing it out all the time, I thought I would add it to our Blog.  I hope that you enjoy this recipe as much as we do!

This is a traditional Ukrainian recipe, and the Zelaney family is VERY Ukrainian (for those who didn't know, Zelaney means 'green' in the Ukrainian language... go figure!)

UKRAINIAN BEET ROLLS

2 rolls of Pilsbury Pizza Dough
1 bundle of beet greens
1 Litre of half and half cream
1 clove crushed garlic
1 cup chopped fresh dillweed (ferns only)
salt and pepper to taste

1. Preheat your oven to 400^oF, and grease a casserole dish
2. Break beet leaves from the stalks of the beet tops
3. Open the Pilsbury Pizza Dough, and slice into pieces about 3" long by 3/4" wide
4. Take one slice of dough, and roll it into a beet leaf, then place them into the casserole dish, repeat
5. In a mixing bowl, add cream, garlic, dill, salt and pepper, stir together, and pour over the rolls in the pan
6. Cover with lid or tinfoil, and bake in the oven for and hour and a half

TIPS**
- you may wish to have a thicker sauce, which would require 2 Litres of cream, boiled down in a reduction sauce before you add the dill, garlic, salt and pepper
- Make sure that the sauce covers the top of the rolls, to ensure that they don't dry out while baking
- Check every 20 minutes, and 'baste' with the cream sauce over the top rolls
- ALWAYS have a baking sheet underneath the casserole dish (just incase the cream boils over!)

And finally, we LOVE having our left-over beet rolls warmed in a sauce pan on the stove with a little added cream the next day... ENJOY!