Taking down a full pound of frozen kale feels like a Herculean task, but wrap the thawed contents in a stretchy, butter-riddled dough with lots of cheese, and suddenly, a pound doesn't feel quite enough. These blistered stuffed breads are a joy to eat, hot off the skillet or cold and rolled up in a lunch pail the day after.
The dough featured here is decidedly untraditional, starring a generous amount of butter and a pinch of baking powder. Both ingredients facilitate a particularly elastic dough that's easy to work with and roll paper-thin.
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