http://zurving.net/mediawiki2/index.php?action=history&feed=atom&title=Bread%2FKale_and_Mozzarella_Stuffed_Bread 2026-04-10T11:02:02Z Revision history for this page on the wiki MediaWiki 1.26.2 http://zurving.net/mediawiki2/index.php?title=Bread/Kale_and_Mozzarella_Stuffed_Bread&diff=387&oldid=prev 2013-04-07T12:05:31Z

<p>Created page with &quot;Serves: 10 Active Time: 50 minutes Total Time: 2 hours From: (http://www.hannaford.com/catalog/search.cmd?keyword=kale+stuffed+bread&amp;productTypeId=R#) =Ingredients= 1 (16 to ...&quot;</p> <p><b>New page</b></p><div>Serves: 10<br /> <br /> Active Time: 50 minutes<br /> <br /> Total Time: 2 hours<br /> <br /> From: (http://www.hannaford.com/catalog/search.cmd?keyword=kale+stuffed+bread&amp;productTypeId=R#)<br /> <br /> =Ingredients=<br /> 1 (16 to 20 oz.) pkg. multigrain pizza dough<br /> <br /> 2 tsp. olive oil<br /> <br /> 1/2 cup thinly sliced shallots<br /> <br /> 1 tsp. minced garlic<br /> <br /> 1/4 tsp. kosher salt<br /> <br /> 1/4 tsp. freshly ground black pepper<br /> <br /> 1/8 tsp. crushed red pepper flakes<br /> <br /> 6 cups finely chopped kale leaves, stems discarded (about 3/4 -,- 1 lb.)<br /> <br /> 1/4 cup water<br /> <br /> 1/4 cup all-purpose flour, or more, as needed for rolling dough<br /> <br /> 4 oz. part-skim mozzarella, cut into 1/4-inch cubes<br /> <br /> 1 egg, beaten<br /> <br /> 1 Tbsp. sesame seeds<br /> <br /> marinara sauce (optional)<br /> <br /> shredded cucumber<br /> <br /> =Directions=<br /> <br /> == Step 1 ==<br /> 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.<br /> <br /> == Step 2 ==<br /> While the dough rests, prepare the filling. Preheat oven to 350 degrees F. Spray a baking sheet with vegetable cooking spray.<br /> <br /> == Step 3 ==<br /> 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.<br /> <br /> == Step 4 ==<br /> 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.<br /> <br /> == Step 5 ==<br /> Starting on a longer side, roll up the dough tightly, like a jelly roll. Place the loaf seam-side-down on the prepared baking sheet. Seal up both ends and tuck them under the log. Brush the dough with the beaten egg and sprinkle with sesame seeds.<br /> <br /> == Step 6 ==<br /> 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.</div>

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