FOR THE DOUGH:
Microwave cheeses together, stirring frequently, until melted and smooth.
Mix almond flour and egg together and combine with cheeses, mixing thoroughly.
Proceed as directed in the recipe.

FOR THE ROLL-UPS:
Preheat oven to 350˚.
Prepare a baking sheet with parchment or silicone mat.
Divide dough into 6 equal pieces, rolling each out into a rectangle 4” x 6” (roll between plastic wrap coated with non-stick, non-GMO, cooking spray) as thinly as possible.
Combine all the filling ingredients and blend well.
Divide evenly among the pieces of dough, making a strip of filling in the center of the rectangle, long way.
Carefully, using the plastic wrap, roll the edges over the filling until each edge is touching in the middle. Press gently together.
Place dough rolls onto the prepared baking sheet with the seam side down.
Bake for 20 minutes or until deep brown.
While the rolls are baking, prepare the dip.

FOR THE DIP:
Combine all the ingredients except cilantro and mix well.
Drizzle or dip rolls. Sprinkle with pico de gallo and fresh cilantro.