Kale Pesto Pizza Rolls
The ultimate comfort food, these Kale Pesto Pizza Rolls are deliciously cheesy and packed with fresh greens. Perfect for a cozy night in or a fun party appetizer, they’re sure to become a favorite!
Equipment
- Wooden Spoon
- Grater
- Frying Pan
- Chef's Knife
- Large Pot
- Blender
- Baking Sheet
- Food Processor
- Oven
Ingredients
- 1 cup Water
- 2 teaspoons Yeast (active dry)
- 1/4 teaspoon Sugar
- 1 cup Flour (all-purpose)
- 2 cups Flour (whole wheat)
- 4 tablespoons Flaxseed (ground)
- 1/2 teaspoon Salt
- 4 tablespoons Olive oil
- 1 cup Kale, chopped
- 1 cup Basil, fresh
- 1/2 medium Lemon
- 1/8 cup Sunflower seeds
- 1 clove Garlic
- 1 ounce Parmesan cheese, grated
- 4 ounces Mozzarella cheese
- 4 medium Pears
Instructions
- Start by placing yeast and sugar into water that’s warm, between 80 to 90 degrees Fahrenheit. Stir it gently to combine and let it sit for about 5 minutes until the yeast becomes puffy. This step is crucial as it activates the yeast, making your rolls light and airy.
- While waiting for the yeast to activate, take a large bowl and combine both types of flour with flaxseed, salt, and olive oil. Mix these dry ingredients well to ensure even distribution.
- After the yeast is ready, add it to the bowl of dry ingredients along with the remaining water. Use clean hands to stir and combine until a cohesive dough forms. It should feel slightly sticky; if it feels too dry, don’t hesitate to add a little more water.
- Knead the dough gently for about one minute. You’ll know it’s ready when it’s smooth and elastic but still a bit tacky. Place the dough in a greased bowl and cover it with a kitchen towel. Allow it to rest for at least 1 hour, or up to 6 hours, to let it rise.
- During the rise, prepare the kale. Place it in a large bowl and pour very hot or boiling water over the leaves. Let it sit for about 3 minutes, stirring occasionally. This will wilt the kale while preserving its vibrant color.
- After the kale has wilted, drain it and squeeze out any excess moisture. Then, add it to a food processor along with basil, juice from lemon, sunflower seeds, garlic, Parmesan cheese, and 2 tablespoons of olive oil. Blend this mixture until smooth, scraping down the sides as needed. Taste and season with salt.
- Preheat your oven to 400 degrees Fahrenheit. While the oven is heating up, grease two muffin tins—you’ll need one full pan and 4 additional cups to make a total of 16 rolls.
- After the dough has risen, place it on a piece of parchment paper and use your hands to press it into an 11 by 16-inch rectangle. Let it rest for about 10 minutes to relax the gluten.
- Spread the prepared pesto evenly over the dough using a spatula. Then, sprinkle the mozzarella cheese and some extra Parmesan cheese on top for added flavor.
- Starting from one long side, carefully roll the dough into a tight spiral. Use a serrated knife to cut the rolled dough into 1-inch slices.
- Place each slice into a prepared muffin cup. Bake them for 16 to 18 minutes or until the dough is baked through and the tops are starting to become golden brown.
- Once baked, remove them from the pan using a knife around the edges if needed. Let them cool slightly before serving. These rolls are best enjoyed warm!
- For an added treat, serve the Kale Pesto Pizza Rolls with sliced pears for a sweet contrast to the savory flavors.
Notes
These Kale Pesto Pizza Rolls are incredibly versatile and can be paired with a variety of dishes and occasions. Here are some great combinations: