Caprese Rugelach

Name: Caprese Rugelach
Prep time: 45 min
Cook time: 25 min
Yield: 24
Ingredients: 1 stick room temperature butter, cut into chunks; 2 tablespoons sour cream; 2 tablespoons good quality extra virgin olive oil; 1 cup all-purpose flour, plus more for rolling dough; 1 teaspoon kosher salt; 2 tablespoons Parmesan cheese; 1 cup fresh mozzarella cheese, small diced; 3/4 cup tomatoes, small diced; 1/4 cup fresh basil, cut into chiffonade (that's thin slivers); 1 egg

Caprese Rugelach was pinched from <a href="http://whatjewwannaeat.com/caprese-rugelach/" target="_blank">whatjewwannaeat.com.</a>

"Rugelach can be savory- it's caprese rugelach!..."

INGREDIENTS

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1 stick room temperature butter, cut into chunks

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2 tablespoons sour cream

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2 tablespoons good quality extra virgin olive oil

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1 cup all-purpose flour, plus more for rolling dough

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1 teaspoon kosher salt

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2 tablespoons Parmesan cheese

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1 cup fresh mozzarella cheese, small diced

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3/4 cup tomatoes, small diced

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1/4 cup fresh basil, cut into chiffonade (that's thin slivers)

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1 egg

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