How to Make It
Spread the butter in a thin layer over the dough. Sprinkle generously with Bell’s seasoning, roll up the dough, and proceed with the recipe. After brushing the rolls with butter, sprinkle with flaky salt.
Soften the garlic in the olive oil for 2 minutes over medium-low heat; it should be fragrant but not browned. Add the red pepper flakes and cumin and stir, sautéing 1 minute more. Add the diced tomatoes and raise heat to a gentle simmer; cook 10 or so minutes, until the tomatoes have reduced and thickened. Remove from heat and stir in the cilantro leaves. Allow to cool completely.
A good use for any leftover takeout you might have, or a good reason to order (or make!) some saag. Spread the saag in a thin layer over the dough, distributing pieces of paneer evenly about. Roll up the dough and proceed with the recipe.
Spread the softened cream cheese over the dough, layer on thin slices of smoked salmon, and top with the chopped capers. Roll up and proceed with the recipe. After brushing the rolls with butter, sprinkle with everything bagel seasoning.
Use a fork to blend the ricotta thoroughly with the pesto. Spread the ricotta mixture over the dough in a thin layer, roll up the dough, and proceed with the recipe. After brushing with butter, sprinkle the rolls with white sesame seeds.