Gözleme is a savory traditional Turkish handmade and hand rolled pastry. Fresh pastry is rolled out, filled and sealed, then cooked. Gözleme varieties include: Feta Cheese, Egg, Minced Meat, Cheese, Potatoes or Mushroom. This version is little different from the traditional Gözleme recipe.
We all have certain foods from our childhood that are extremely meaningful to us.  This one is very special to me. 
Whenever my grandma and my mom make homemade bread they ALWAYS would set aside some dough for Gözlemes. It is kind of faster and easier way of making them than the traditional way. Just roll the dough out, fry and top with your favorite toppings.
Make the dough night before and refrigerate overnight. Next morning just roll them up and fry.
You can make them from bread or pizza dough or just follow my recipe for an easy and quick dough:
2.5 cups all-purpose flour 
1 tsp. salt
1 tsp. Active Dry Yeast
1 cup warm water
1 tsp. Sugar
1 Tbsp. vegetable oil
Feta cheese, Fruit jam or ground Cinnamon.
Oil (corn or vegetable) for frying.
Making the dough:
The easiest way to do this is in stand mixer with a dough hook.
Place 1/2 cup of warm water in a cup or small bowl. Stir in sugar and yeast.  Set aside until foamy, about 2-3 minutes.
Pour the remaining warm water into a mixing bowl. Add oil, salt, egg and yeast mixture; mix, add flour one cup at a time, mix well and knead until smooth for about 5-7 minutes. Cover with plastic and Let it rise for about 30-45 minutes. The dough should double its size.
Shape dough in to the log and make 2 inch balls and roll out/flatten them out into thin sheets (about 1/8 inch thick)
In a large heavy skillet or deep fryer, heat 1 inch of oil. You want to make sure it’s really hot – that’s what will turn these gözlemes into golden wonders. 
Cook for about 1-2 minutes for each side. Use metal tongs to flip them and taking them out to onto paper towels to dry.
Sprinkle gözlemes with crumbled feta cheese while they were still warm.
These things are delicious!
As a slight variation, my kids enjoy them topped with jam or sprinkled with cinnamon. I’m sure you can think of some other topping ideas, too.