Apple Cheddar Spiral Stuffed Bread

🧂 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

• 1 Preheat the oven to 425 degrees, and line a baking sheet with parchment paper.
• 2 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.
• 3 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.
• 4 Spread the shredded Cabot cheddar cheese over the dough, leaving about a 1-inch
  border all around.
• 5 Top the cheese with the Canadian bacon slices.
• 6 Spread the kale – apple mixture evenly over the Canadian bacon.
• 7 Starting at the bottom of one of the wide edges, carefully roll the bread up,
  tucking the filling inside as you roll.
• 8 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).
• 9 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.
• 10 Bake the bread on the middle rack, for 15-20 minutes, or until it's golden
  brown.
• 11 Let the bread rest for about 15 minutes before cutting into it.

Nutrition Info