Kale-Margherita Pesto Rolls

Combine our dairy-free Margherita Pizza Plentils with our gluten-free baking mixes to make the perfect bite sized appetizer the entire family can enjoy. Makes 8 rolls INGREDIENTS: For the filling: For the rolls: DIRECTIONS:
  1. Preheat the oven to 400°. Line an 8-inch round baking pan with parchment paper.
  2. To make the filling, put the kale, Plentils, olive oil, and lemon juice into a food processor. Process until finely ground and sticky to the touch.
  3. Put the Pizza Crust Mix in a large bowl. Add the olive oil and 1 cup of the cold water, stirring until a soft, but workable, dough forms, adding the additional cold water as needed. Transfer the mixture to the workspace, kneading for 2 minutes until smooth and pliable, but not sticky.
  4. Roll the dough into a 1/4-inch thick rectangle, about 16 inches by 10 inches. Spread the filling over top, leaving a one-inch edge on a long side (16 inches) opposite you.
  5. Gently but tightly roll the dough away from you, starting on the long side (16 inches) closest to you. Pinch the seam to seal. Cut the dough into 8 equally-sized   pieces. Put each one in the prepared pan.
  6. Loosely cover the pan with plastic wrap, and let rise in a warm draft-free place for about 30 minutes. The dough will be puffy.
  7. Brush the dough with olive oil. Bake for 25 to 30 minutes, until firm to the touch and golden brown.
  8. Serve, reheating any leftovers before serving.

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