Apple Cheddar Spiral Stuffed Bread
Perfect for a quick dinner, or make this the day before for a party
Ingredients
- 1 pound whole wheat pizza dough
- 1 tablespoon olive oil
- 2 cups Dinosaur (Lacinato) kale leaves stemmed, sliced thin, lightly packed into measuring cup
- 1 medium onion sliced thin
- 1 large apple peeled, sliced thin
- 1/2 teaspoon sugar
- 1/8 teaspoon pepper
- 6 ounces Cabot Seriously Sharp Cheddar Cheese grated
- 6 ounces sliced, uncured Canadian bacon or sliced honey ham
- 1 egg beaten
- optional: sea salt, poppy seeds to sprinkle on top
Instructions
- Preheat the oven to 425 degrees, and line a baking sheet with parchment paper.
- Stretch out the pizza dough to about 15" x 10" onto the baking sheet (wide enough so that the longest side fits the length of the baking sheet.
- Heat the olive oil in a saute pan over medium-high heat, and add the kale, onion, and apples. Saute until the onion starts to turn golden and the apples are soft - about 15 minutes. Season with the sugar and pepper.
- Spread the shredded Cabot cheddar cheese over the dough, leaving about a 1-inch border all around.
- Top the cheese with the Canadian bacon slices.
- Spread the kale - apple mixture evenly over the Canadian bacon.
- Starting at the bottom of one of the wide edges, carefully roll the bread up, tucking the filling inside as you roll.
- Seal the edge with your fingers, and turn the bread so that the sealed edge is underneath (so it won't open up as it bakes).
- Brush with some of the beaten egg, and if desired, sprinkle with a pinch or two of sea salt and some poppy seeds. Make about 5-6 cuts into the top layer of the dough to let the steam escape.
- Bake the bread on the middle rack, for 15-20 minutes, or until it's golden brown.
- Let the bread rest for about 15 minutes before cutting into it.
Nutrition
Calories: 229kcalCarbohydrates: 24gProtein: 12gFat: 10gSaturated Fat: 4gCholesterol: 43mgSodium: 459mgPotassium: 142mgFiber: 2gSugar: 3gVitamin A: 626IUVitamin C: 7mgCalcium: 137mgIron: 1mg
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