Kale Pesto Pizza Scrolls
Serves: 16 rolls
Prep time: Approx. 2 hours
Ingredients:
Scrolls
- 1 cup warm 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
- Juice of half a lemon
- 1/8 cup sunflower seeds
- 1 clove garlic
- ⅓ cup 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 (25-30° C) and stir gently to combine. Let sit for 5 minutes or until yeast starts to form a foam on the top
- Meanwhile, combine the flours, flaxseed, salt, and olive oil in a large bowl
- Add the water-yeast mixture 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
- Meanwhile, 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
- Add the wilted kale and basil to a food processor or high-powered blender, along with the basil, lemon juice, sunflower seeds, garlic, parmesan, Green Shot, and 2 tablespoons of olive oil
- Blend to combine, stopping to scrape down the sides of the container and adding more olive oil as you go to make a smooth and spreadable consistency. Season with salt to taste
- Preheat the oven to 180° C and grease 2 muffin tins (you’ll need one full pan and 4 additional cups to make a total of 16 rolls)
- Using your hands, press the dough into a flat rectangular shape on a piece of parchment paper. Let rest for about 10 minutes
- Spread the pesto over the dough with a spatula, then sprinkle with parmesan
- Starting on one long side, roll the dough up carefully, making a spiral roll
- Use a serrated knife to cut into even slices. Place each slice into a prepared muffin cup, and bake for 16-18 minutes until the dough is baked through and the tops are just starting to become golden
- Remove from pan, using a knife around the edges if needed, and let cool slightly before serving.
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