California Avocado and Chorizo Stuffed Party Rolls with Creamy Avocado Cilantro Ranch Dip

California Avocado and Chorizo Stuffed Party Rolls with Creamy Avocado Cilantro Ranch Dip:

1. Lightly flour a clean area on your counter top, then combine the dough balls into one ball. Roll the dough into a large circle (similar to a pizza), then cover with plastic wrap and let rest while you prepare the filling.
2. Preheat oven to 375 degrees F. In a medium size bowl combine the avocado, chorizo, corn, jalapeño, salt, cumin, garlic powder, paprika, onion powder and cilantro, and lightly toss to evenly incorporate the ingredients. Set the avocado mixture aside.
3. Remove the plastic wrap from the bread dough and using a pizza cutter, make 8 even pie-shaped pieces. Place the dough triangles on a pizza pan with the long point of the triangle pointing out, and the smaller sides slightly overlapping each other to create an interlocking ring.
4. Evenly distribute the filling among the dough triangles, then take the long part of the dough, wrap it over the filling and tuck it underneath. (Some filling will be showing still)
5. Sprinkle the stuffed rolls with a little cheddar cheese, then bake for 15-20 minutes.
6. Serve with Creamy Avocado Cilantro Ranch Dip.

Note: Be sure to use Spanish chorizo, which is cured and fully cooked.

Creamy Avocado Cilantro Ranch Dip:

1. Combine all ingredients into a blender and blend until creamy.

Copyright © 2013, Shawn Syphus