Who: Voula Gonatos, 39, a stay-at-home mom in Palm Harbor who helps with her husband's home theater business.
What: Sun-dried Tomato and Artichoke Party Cups, for which she won $1,000 in Sister Schubert's On a Roll Recipe Contest.
How often she makes it: "I made it a couple times prior to submitting it to the competition and two different groups of family members loved it. And I've made it a couple times since the competition - I think everybody's gotten addicted to it."
HOW DID THE RECIPE DEVELOP? "It's funny, I had never entered a contest before. The recipe initially had a different form. When I first got married I made a chicken cordon bleu variation my husband fell in love with. The dish held special meaning, and we'd have it on anniversaries and celebrations. So I thought, 'How can I incorporate the topping that I put on chicken and think out of the box for this competition?' "
Tips for others: "This is a versatile thing because it can be made with any sized muffin pans. I use the mini muffin pans so it's a pop-it-in-your-mouth thing. But it could be made in bigger pans for a heartier dish."
Signature Dish is published periodically in Taste. If you have a recipe that you would like featured or would like to nominate other home cooks and their dishes, please e-mail the information to firstname.lastname@example.org and include a name and daytime phone number. Include SIGNATURE DISH in the subject line. Nominations can be mailed to Taste, St. Petersburg Times, 490 First Ave. S, St. Petersburg, FL 33701
Sun-dried Tomato and Artichoke Party Cups
8 Sister Schubert's Dinner Yeast Rolls, room temperature, cut lengthwise
1 (7-ounce) jar sun-dried tomatoes, packed in oil
3 tablespoons butter
1 (12-ounce) jar marinated quartered artichoke hearts, drained and chopped
5 ounces pepperoni, finely chopped
8 ounces feta cheese, crumbled
2 tablespoons capers
Salt and freshly ground black pepper to taste
1/3 cup fresh basil, chopped
Preheat oven to 350 degrees. Transfer cut rolls to muffin tins. Using your fingers, line sides of each muffin cup with each half roll to create a small cup for filling. Bake 12 to 15 minutes or until golden brown. Remove "cups" from pans and transfer to a wire rack to cool.
For filling, drain tomatoes, reserving the oil. Chop tomatoes finely. In a saucepan, combine reserved oil and butter over medium heat and melt butter. Add tomatoes, artichokes, pepperoni, feta, capers, salt and pepper and heat thoroughly until cheese melts. Stir frequently to keep mixture together. Spoon warm mixture into each cup and scatter with chopped basil.
Source: Voula Gonatos, Palm Harbor