Quick Kalitsounia (Feta Cheese Rolls)

Total Time
6 mins
12 mins

Entered for safe-keeping, from Kathy Smith, Salt Lake City, Utah, as submitted to BH&G. This is a classic Greek recipe made with refrigerated biscuits. Edited 12/12/08: Per various sources, add a drop or two of water where you want the dough to stick together and press the dough together. Do not add any more water than absolutely necessary.

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  • 1 egg, beaten
  • 4 ounces feta cheese, crumbled
  • 1 tablespoon parsley, snipped
  • 7 12 ounces refrigerated buttermilk biscuits (10 biscuits)
  • 1 egg, beaten (for glaze)
  • 12 teaspoon sesame seeds, for garnish (or to taste) (optional)


  1. Preheat oven to 425 degrees Fahrenheit. Grease baking sheet or use ungreased silicone baking mat on baking sheet.
  2. In a small bowl combine the first beaten egg, the feta cheese, and snipped parsley.
  3. Separate biscuits.
  4. On a lightly floured surface, roll each biscuit to a 4-inch circle, about 1/8-inch thick.
  5. Place 1 tablespoon of the cheese mixture in the center of each dough circle. Fold two opposite edges of circles to center; fold remaining two opposite edges to center, forming a square packet. Pinch edges together to seal.
  6. Place rolls seam side up on a greased baking sheet; brush with remaining beaten egg. Sprinkle with sesame seed.
  7. Bake at 425 degrees Fahrenheit for 10-12 minutes. Serve hot.
Most Helpful

5 5

These were great. I will definitely make again.

5 5

We really enjoyed these. I did have a bit of a challenge getting mine to stay together but it doesn't matter because they taste great. I had about 3/4 cup of feta and 1/4 cup of cheddar. Mine baked in 11 minutes; bottoms were done. I did not garnish with sesame seeds. Thanks Kate! Made for win in The Best of 2008 Cookbook Swap.

5 5

Delicious! After getting KateL's permission, I used frozen puff pastry dough. I did get all but two of mine to stick together, and I didn't use water. These were delicious, and I think the puff pastry made them extra light and fluffy. I will definitely be making these again! Thanks for posting the recipe. Made for Zaar 123-4 Tag!