Savory Breakfast Rolls

 Ingredients

• 2 bunches Swiss chard, stemmed

• 4 ounces feta cheese, crumbled (about 1 cup)

• ½ cup loosely packed fresh dill, chopped

• 1 teaspoon onion powder

• 1 teaspoon kosher salt, plus more for water

• ⅛ teaspoon freshly ground black pepper

• 2 large eggs

• 1 pound fresh prepared pizza dough, at room temperature

• All-purpose flour, for work surface

• 1 tablespoon olive oil

• 1 ½ teaspoons sesame seeds

Directions

1. Preheat oven to 425°F. Line a 13-by-9-inch baking dish with parchment paper. Bring a large pot of salted water to a boil. Add chard leaves to pot; cook until tender, 4 to 5 minutes. Drain and run under cold water. Squeeze to remove excess water. Chop and transfer to a large bowl.

2. Stir feta, dill, onion powder, salt, pepper, and 1 egg into chard.

3. Roll dough into a 17-by-15-inch rectangle on a generously floured work surface, using more flour as needed to prevent sticking.

4. Gently spread chard mixture over dough. Roll dough into a tight log, rolling away from you, and place seam side down. Trim 1 inch off each end of log; discard. Cut log into 8 equal pieces. Brush parchment paper in baking dish with oil. Place rolls in dish, cut side up and evenly spaced.

5. Beat remaining egg and 1 tablespoon water in a small bowl. Brush tops and sides of rolls with egg mixture and sprinkle with sesame seeds. Bake until golden and cooked through, 30 to 35 minutes (tent rolls with foil for the last 5 minutes if they brown too quickly). Let cool for 10 minutes. 

    

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