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Kale pesto pizza rolls


  • 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


  • 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


Kale pesto scrolls

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