Hannaford homepage
Weekly FlyerGift Cards
0 items

{"dragByHandle":true,"dragByBody":false,"cssSelector":"ql-thumbnail","widgetClass":"OverlayWidget","bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"effectOnHide":"slide","effectOnShowOptions":"{}","effectOnHideOptions":"{}","closeOnBackgroundClick":true,"effectOnShowSpeed":"1200","onScreenPadding":10,"allowOffScreenOverlay":false,"captureClicks":true,"effectOnShow":"slide","effectOnHideSpeed":"1200"}

Kale and Mozzarella Stuffed Bread

Kale and Mozzarella Stuffed Bread

Get Ready

Servings: Serves 10Learn How to Scale This Recipe

Prep Time: 10 minutes

Cook Time: 47 minutes

Ingredients: Add ingredients to List

1 (16 to 20 oz.) pkg. multigrain pizza dough
2 tsp. olive oil
1/2 cup thinly sliced shallots
1 tsp. minced garlic
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/8 tsp. crushed red pepper flakes
6 cups finely chopped kale leaves, stems discarded (about 3/4 -,- 1 lb.)
1/4 cup water
1/4 cup all-purpose flour, or more, as needed for rolling dough
4 oz. part-skim mozzarella, cut into 1/4-inch cubes
1 egg, beaten
1 Tbsp. sesame seeds
marinara sauce (optional)

directions:

1. Remove pizza dough from packaging and let sit for 25 to 30 minutes. It will be easier to roll and shape the dough when it is at room temperature.
2. While the dough rests, prepare the filling. Preheat oven to 350 degrees F. Spray a baking sheet with vegetable cooking spray.
3. Heat oil in a large skillet over medium heat. Add shallots, garlic, salt, black pepper, and red pepper flakes. Cook, stirring occasionally, until shallots begin to soften, 3 to 4 minutes. Add kale and water. Stir well to combine. Cover pan and cook for 8 minutes, stirring occasionally. Remove cover and continue to cook until kale is completely wilted and the water has cooked off, 1 to 2 minutes more. Remove from heat and let cool slightly.
4. Lightly flour a work surface and roll the dough into a large rectangle, about 10 by 14 inches. If dough starts to feel difficult to roll out, let it rest for 1 to 2 minutes, then continue rolling. Spread kale mixture evenly over the dough, leaving a 1/2-inch border on all 4 sides. Sprinkle cheese cubes over the kale. Brush some beaten egg on the border.
5. Starting on a longer side, roll up the dough tightly, like a jelly roll. Place the loaf seam-side-down on the preparedbaking sheet. Seal up both ends and tuck them under the log. Brush the dough with the beaten egg and sprinkle with sesame seeds.
6. Bake until golden brown, about 35 to 45 minutes. Transfer loaf to a wire rack to cool for 15 minutes before serving. Slice into 1-inch-thick slices and serve warm or at room temperature, with warmed marinara sauce in a bowl on the side for dipping, if desired.
Source: Hannaford fresh Magazine, January - February 2013

{"widgetClass":"TabWidget","options":"{cache:true}"}

Quantity Ingredients  
1 (16 to 20 oz.) pkg. multigrain pizza dough  
2 tsp. olive oil  
1/2 cup thinly sliced shallots  
1 tsp. minced garlic  
1/4 tsp. kosher salt  
1/4 tsp. freshly ground black pepper  
1/8 tsp. crushed red pepper flakes  
6 cups finely chopped kale leaves, stems discarded  
1/4 cup water  
1/4 cup all-purpose flour, or more, as needed for  
4 oz. part-skim mozzarella, cut into 1/4-inch cube  
1 egg, beaten  
1 Tbsp. sesame seeds  
marinara sauce (optional)  
Add to Shopping ListLearn More About Shopping Lists

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 10
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
loading