Roll Combo Recipe

Make dough

In a small bowl combine warm water and yeast. Let sit 5 minutes until foamy. In a mixing bowl combine flour and salt, add yeast mixture and 1/2 tablespoon olive oil. Mix until a soft dough forms, knead 3–4 minutes on a lightly floured surface until smooth. Cover and rest for 20 minutes.

Prepare filling

While dough rests, heat 1/2 tablespoon olive oil in a small skillet over medium heat. Add chopped onion and sauté 2–3 minutes until soft. Add minced garlic and chopped spinach, cook 1–2 minutes until spinach wilts. Remove from heat and stir in crumbled feta and black pepper. Let cool slightly.

Assemble and bake

Preheat oven to 400°F (200°C). Roll dough into a 6 x 4 inch rectangle. Place filling down the center, fold sides over and roll to enclose. Place seam-side down on a baking sheet lined with parchment. Brush surface lightly with a bit of olive oil. Bake 15–18 minutes until golden. Let rest 2 minutes before serving.

Make dough

Follow the same dough method as Spinach Roll: combine warm water and yeast, let foam 5 minutes; mix with flour, salt and 1/2 tablespoon olive oil; knead 3–4 minutes; cover and rest 20 minutes.

Prepare filling

In a small bowl combine shredded cooked chicken, finely chopped onion, mayonnaise, mustard, 1/2 tablespoon olive oil and black pepper. Mix until evenly combined and moist but not runny.

Assemble and bake

Preheat oven to 400°F (200°C). Roll dough into a 6 x 4 inch rectangle. Spoon chicken filling down the center, fold and roll to seal. Place seam-side down on a parchment-lined baking sheet. Brush lightly with olive oil and bake 15–18 minutes until golden and heated through. Let rest 2 minutes before serving.

Prepare potatoes

Cut the peeled potato into 1/4–1/3 inch sticks. Rinse in cold water to remove excess starch, then pat dry thoroughly with a kitchen towel.

Fry

Heat vegetable oil in a heavy-bottomed pot or deep fryer to 325°F (163°C). Fry potato sticks in batches 3–4 minutes until just beginning to soften but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and fry in batches again 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with salt and a light sprinkle of black pepper.

Combine ketchup and mayonnaise in a small container and whisk until smooth. Portion into a 2 oz (approx. 60 ml) sauce cup.

Chill can of soda and include unopened with the combo. Serve cold.