Kale pesto pizza rolls
Ingredients
- Rolls
- 1 cup water
- 2 tsp active dry yeast
- ¼ tsp sugar
- 1 cup all purpose flour
- 2 cups whole wheat flour
- 4 tbsp flaxseed, ground
- ½ tsp salt
- 4 tbsp olive oil
- Pesto
- 1 cup chopped kale
- 1 cup basil
- ½ lemon
- 1/8 cup sunflower seeds
- 1 clove garlic
- 1 ounce parmesan
- 4 tbsp olive oil
- ½ tsp salt, to taste
- 1 scoop Green Shot
- Extra parmesan to serve
Method
- Place the yeast and sugar into the warm water (80-90° F) and stir gently to combine. Let sit for 5 minutes or until yeast is puffy
- Meanwhile, combine the flours, flaxseed, salt, and olive oil in a large bowl
- Add water and stir to combine, using clean hands to bring the dough together
- Knead gently for one minute; the dough should be sticky. (If it seems dry or you have a hard time getting all of the flour into the dough ball, add a touch more water.)
- Let rest, covered with a kitchen towel, in a greased bowl for at least 1 hour and up to 6 hours
- Place the kale into a large bowl and cover with very hot or boiling water. Let sit until wilted, about 3 minutes, stirring occasionally. Drain and let cool, then squeeze dry

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