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RECIPE
14 INGREDIENTS11 STEPS1HR 10MIN

Kale and Sausage Pastry Roll

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Kale and Sausage Pastry Roll is a fantastic brunch or appetizer dish. It combines convenience with rustic flavours by using Pillsbury Crescent Roll Dough, kale and Italian sausage.
1HR 10MIN
Total Time

Compelled to Cook

Helping you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
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Ingredients

US / METRIC
Servings:
6
Serves 6
2 Tbsp
Canola Oil
or Vegetable Oil
10 oz
Italian Sausages
removed from casings
1/2 cup
Diced  White Onions
2 cloves
Garlic , minced
2 cups
Kale , washed, trimmed
1 1/4 cups
Chicken Broth
or Vegetable Broth
1 tsp
Italian Seasoning
1 pinch
Crushed Red Pepper Flakes
3/4 cup
Grated  Gruyère Cheese
or Swiss Cheese
1/4 cup
1 pckg
Crescent Roll Dough
1
Medium  Roma Tomato

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Nutrition Per Serving

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CALORIES
290
FAT
19.0 g
PROTEIN
16.8 g
CARBS
12.9 g

Cooking Instructions

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Step 1
Heat Canola Oil (1 tablespoon) in a large skillet. Cook Italian Sausage (10 ounce) without casing until no longer pink and starting to brown. Remove sausage to a paper towel lined plate.
Step 2
In same skillet over medium heat, add remaining Canola Oil (1 tablespoon) and sauté White Onion (1/2 cup) onion for 3-4 minutes, add Garlic (2 clove) and continue to cook for another few minutes.
Step 3
Stir in Kale (5 ounce), Chicken Broth (1 1/4 cup), Italian Seasoning (1 teaspoon), Ground Black Pepper (1/4 teaspoon), and Crushed Red Pepper Flakes (1 pinch). Allow to simmer uncovered, stirring occasionally until liquid is absorbed and kale is tender, about 15 minutes. There should be no visible liquid left. Remove to a large bowl and allow to cool to room temperature.
Step 4
Preheat oven to 375 degrees F (190 degrees C).
Step 5
Line a large baking sheet with parchment paper. Unroll Crescent Roll Dough (1 package) separate each triangle. On the prepared pan, place 4 triangles in a horizontal line, lining up the corners of the shorter side.
Step 6
Place remaining 4 triangles parallel to the first 4, joining the bottoms of each triangle. 4 triangle tips will be pointing toward you while the other 4 away from you. Press dough together along the seam and press out slightly with your fingers, creating an approximate 3-inch dough surface for the filling.
Step 7
To the kale mixture, stir in sausage meat, Gruyère Cheese (3/4 cup) and Parmesan Cheese (2 tablespoon). Scoop out filling onto prepared dough bed in a straight horizontal line, keeping filling on the dough seam and leaving a 1-inch border at the ends.
Step 8
Slice Roma Tomato (1) into 1/4-inch thick slices and lay slices in a flat row along the top of the filling row. Sprinkle tomatoes with remaining Parmesan Cheese (2 tablespoon).
Step 9
Lift and bring triangle tips over and across filling, alternating tips. Cut excess dough from triangle tip and tuck end under. Use any excess dough to stretch and cover any filling spots that get missed in the first pass. Tuck and pinch ends together. The roll should be approximately 14-inch long.
Step 10
Whisk Large Egg (1) with a 1 Tbsp of water and brush over the roll. Bake in preheated oven for 25-30 minutes.
Step 11
Remove and cut into 2-3-inch slices and serve immediately.

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Nutrition Per Serving
Calories
290
% Daily Value*
Fat
19.0 g
24%
Saturated Fat
6.5 g
32%
Trans Fat
0.0 g
--
Cholesterol
69.4 mg
23%
Carbohydrates
12.9 g
5%
Fiber
1.3 g
5%
Sugars
3.2 g
--
Protein
16.8 g
34%
Sodium
790.2 mg
34%
Vitamin D
0.1 µg
0%
Calcium
282.9 mg
22%
Iron
1.7 mg
9%
Potassium
209.1 mg
4%
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