Masala Cheese Naan

• 1/2 cup dry pressed cottage cheese
• 1/2 cup Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper
• 1 tsp. dried fenugreek leaves
• 1/2 tsp. garam masala
• 1/2 tsp. roasted ground cumin
• 1/2 tsp. red chili powder or cayenne pepper
• 375 g (1/2 of 750-g pkg.) refrigerated pizza dough
• 1/4 cup flour

1. Mash first 6 ingredients with fork until smooth; set aside.
2. Divide pizza dough into 6 pieces.
3. Roll in flour, then shape into balls.
4. Place 1 ball on lightly floured surface; roll into 3-inch round.
5. cover and refrigerate remaining balls until ready to use.
6. Spoon about 2 Tbsp.
7. cheese mixture onto centre of dough round.
8. Gather edge of round at top to form pouch, completely enclosing filling; pinch together dough at top to seal.
9. Turn pouch over; roll into 6-inch round, dusting with additional flour if necessary to prevent sticking.
10. Place on plate.
11. Repeat with remaining dough balls and filling, stacking naans on plate with parchment paper between naans.
12. Heat medium skillet sprayed with cooking spray on medium heat.
13. Add 1 naan; cook 3 min.
14. or until top is puffed and bottom is golden brown.
15. Turn; cook 2 to 3 min.
16. or until naan is crisp and bottom is golden brown.
17. Repeat with remaining naans.
18. Serve warm.

cottage cheese, oregano, fenugreek leaves, garam masala, ground cumin, red chili powder, flour

Taken from www.kraftrecipes.com/recipes/masala-cheese-naan-136638.aspx (may not work)