Here’s how to make it:

– Thaw your dough (any brand works I’m using Rhodes)

• let it rise for 4-5 hours double in size 

– Roll it super thin

– add 3/4 of @goldentatesalads roasted garlic confit to 8 oz sour cream and mix

• press out one dough, as thin as you can, and then add a shmear of the sour cream garlic mixture and then roll into a log and then a spiral. 
• Place on baking sheet.
• Brush with some more garlic oil and a little egg wash
• Bake on 350F for 20 minutes 

– Tear. Dip. Devour.