Quarantine Eats: Adjaruli Kachapuri

2 c. shredded low moisture mozzarella cheese
1 c. crumbled feta 
3/4 c. ricotta cheese
Kosher salt 
Freshly ground black pepper 
10 oz. store-bought pizza dough, room temperature
1 large egg yolk
1 tbsp. butter, sliced into thin patties
Chopped parsley, for garnish

Preheat oven to 450°. In a medium bowl, combine mozzarella, feta, and ricotta. Season with a pinch of salt and pepper. 

On a lightly floured piece of parchment paper, roll dough into an oval ⅛-inch thin. Top with three quarters of the cheese, leaving a 1/2-inch border. Roll up two opposing long sides of the dough, creating a boat-like shape. Twist and roll in both ends. Top center with remaining cheese.
Bake until the cheese is melted and the dough is golden, about 20 minutes. 

Remove from the oven and sprinkle with parsley. Add egg yolk on center of cheese and top with butter. Tear off pieces of the bread and dip in the cheese and yolk while it’s still hot.

Recipe from Delish