These are the feta rolls I made for the Sacramento Area Food Bloggers/Writers get together. Sorry for posting the recipe real late! Recipe was taken from another Turkish blogger who only posts in, you guessed: Turkish. So, now with her permission, I am translating the recipe:
(makes about 12 - 14 rolls)

• 1 cup milk
• 1/2 cup extra light olive oil
• 1 egg (yolk for the egg brush on top, white to be used in the dough)
• 20gr fresh yeast (or 1Tbs active dry yeast)
• 1 tsp salt
• 1 tsp sugar
• Enough flour to make a soft, pliable dough (about 3.5 cups all purpose)

Filling:

• 75 gr butter
• 100 gr feta cheese
• parsely, if desired

Mix the yeast with warm water. Add warm milk, oilive oil, salt, sugar and egg white to the mix and keep adding flour until it is soft, and no more sticky. Divide into 8 pieces immediately. Roll first piece as big as a dinner plate and spread butter on it. Roll out the second piece, top the first one, spread butter on it as well. Do this for the rest of the 6 pieces, leaving the last one without the butter top. Now, roll this stack of dough to make about 60 - 70 cm in diameter (quite big, I could not do it that big.) Cut into wedges and put filling in the wider edge, roll them over to make individual rolls. Let rest for 30 - 40 mins, brush with egg yolk and bake in preheated 180C (~360F) oven until color changes.

At the end of the summer, when I took down our summer garden, there were lots of green/red hot
peppers to be used as well as green tomatoes.  Putting the tomatoes by the windowsill always works for me: some get red earlier than others, helping me catch up by my tomatoe consumption.  This time, I used about a pound of the tomatoes for this recipe and next year I’ll make sure to make more. The recipe below was given to me by my mother who tried at someone’s house.  You can go ahead and eyeball the amounts, but try to keep the ratio ;)

• 2 lbs hot green/red peppers (any kind would do)
• 2 lbs red tomatoes (prefer roma tomatoes)
• 1/2 cup white vine vinegar (5% acidity)
• garlic cloves, loosely fill up 1/2+ cup
• a pinch of salt

Put all the ingredients in a blender.  Give it a good mix to make sure all chopped well. Divide into strelized jars, top with a bit of olive oil, put in fridge.  Wait about a week - 10 days, and use when you feel like a hot sauce.  Goes well with chicken, beef and could also be used base of dishes.