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