Pretty to look at and tasty to eat, this spiral stuffed bread makes a nice appetizer. Make it into a lunch for four by adding a side salad or a warm bowl of soup.
1 pound purchased whole wheat pizza dough
Corn meal or flour for dusting
1 tablespoon olive oil
3 large lacinato kale leaves (stemmed and sliced thin)
1 medium onion, peeled and sliced thin
1 large apple, peeled and sliced thin
¼ teaspoon sugar
6 ounces Cabot Seriously Sharp Cheddar, grated (about 1¾ cups)
6 ounces sliced honey ham or uncured Canadian bacon
1 egg, beaten
1 teaspoon poppy seeds (optional
Prep: 35 mins | Cook: 1 hr | Total: 1 hr 35 mins
LIGHTLY dust your pizza dough with corn meal or flour to prevent sticking. Roll the dough out to a rectangle, about 15” x 10”. It should fit comfortably on a baking sheet or pizza stone. Note: Roll it out on a Silpat baking mat or parchment paper for nonstick baking and easier cleanup. Preheat the oven to 425°F and let the dough sit while you prepare the remaining ingredients.
HEAT the olive oil in a sauté pan over medium high heat. Add the kale, onions, and apple. Sauté the vegetables for 10-15 minutes, or until the onions and apples are golden brown. Turn down the heat if it starts to brown too quickly. Add the sugar to the mixture and stir to combine.
PLACE the ham or Canadian bacon slices over the dough, leaving a 1-inch border on all sides.Top the meat with the vegetable-apple mixture and spread it evenly over the meat slices. Sprinkle the shredded cheese over the vegetables evenly.
BEGINNING with the long edge closest to you, roll the bread lengthwise, tucking any loose filling inside and using the parchment paper or Silpat to help with even rolling. You will have a 15” bread roll.
CAREFULLY position the bread on a baking pan so that the seam side is on the underside of the loaf. Cut about 7 shallow gashes into the top of the bread loaf, about 1½ to 2-inches apart, so the steam can escape. Brush the bread loaf with some of the beaten egg, and sprinkle with poppy seeds if desired.
BAKE at 425°F for 15-20 minutes or until the loaf is golden brown. Rest for 20 minutes. Alternatively, you can make this up to a day before and serve it cold or at room temperature.