SWISS CHARD ROLL

Simple ingredients with the perfect balance of flavours, this Swiss Chard Roll is a family favourite recipe we don't go a swiss chard season without making. It's fresh, fun to put together and is perfect for snacking or serving at gatherings. Let our tradition be yours!

Prep Time 35

Cook Time 30

Total Time 1 5

Servings -2 Rolls*

Ingredients

FOR THE DOUGH

5 cups All Purpose Flour divided
2 cups Warm Water
1 tbsp Active Dry Yeast
1 tbsp Salt

FOR THE FILLING (DOUBLE FOR 2 ROLLS - SEE NOTES)

1 bunch Swiss Chard
5 Cloves Garlic minced
3 tbsp Extra Virgin Olive Oil
1 tsp Chili Flakes optional
Salt and Pepper to taste

Instructions

THE NIGHT BEFORE: Wash the swiss chard leaves and pat dry with a paper towel. Using a sharp knife, run it along the stems to peel away any tough fibres.
Cut away any bad or tough stems.
Chop the Swiss Chard up into small pieces and place it in a container with a tight fitting lid.
Sprinkle generously with salt, give it a brief mix with your hands then cover.
Place it in the fridge overnight to draw out all the excess moisture.
The next day, squeeze out any liquid from the swiss chard, fistfuls at a time, until no water remains.
I find the best way to do this is by putting a fine mesh strainer over a bowl. Discard the liquid.
Place the swiss chard into a bowl. Add the garlic, olive oil, chili flakes and salt and pepper, to taste.
Use your hands to mix the ingredients and massage them into the chard.
Make the dough by following the instructions up to step number 6 in my homemade pizza dough recipe.
It's the same process and recipe but without the use of Italian seasoning. Be sure to roll your dough out onto a piece of parchment paper as it will be helpful to keep the dough and filling in place while rolling.
Evenly distribute the Swiss chard mixture amongst one or both of your rolled out rectangular pieces of dough (see notes)*. Be sure to leave a couple inches of space around the perimeter of the dough to account for moving and shifting of the filling while rolling.
Using the parchment paper to help you, carefully roll the dough into a tight log.
Once it is all rolled, use a fork to seal the ends and edges.
Bake in a 350°F oven for about 30 minutes or until the dough is cooked through but still soft. Broil for 5 additional minutes to achieve that nice brown colour all over. Allow to cool slightly on a wire rack before slicing and serving.

Notes

Recipe time does not include the overnight time of swiss chard staying in the fridge.

RECIPE NOTE ON THE DOUGH: You can make either one or two swiss chard rolls using my homemade pizza dough recipe since it produces two dough balls. If you make two, I recommend doubling the filling portion of this recipe to ensure a perfect dough to filling ratio as seen in the photos. If you only want to make one swiss chard roll, you can do what I do and also make a pizza at the same time using the second dough ball. Alternatively, you can freeze it to use for later.

Nutrition