Zelaney Family Beet Rolls

Ingredients:

2 loaves frozen bread dough
1 bundle of beet greens (approx 70 leaves)
1 Litre of half and half cream or whipping cream
1 clove crushed garlic
1 cup chopped fresh dillweed (ferns only)
salt and pepper to taste

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!)

Instructions:

1. Preheat your oven to 400F, and grease casserole dish
2. Break beet leaves from the stalks of the beet tops
3. Thaw bread 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