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Biscuits and Rolls

Kale and Mozzarella Stuffed Bread
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)
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Kale and Mozzarella Stuffed Bread

Kale and Mozzarella Stuffed Bread

Kale and Mozzarella Stuffed Bread
  • Servings:Serves 10
  • Prep Time:10 minutes
  • Cook Time:47 minutes
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