Buzz
Image Credit: Antonis AchilleosThese savory breakfast rolls are the ultimate solution for your cravings for something doughy and cheesy. Ideal for a quick breakfast, they incorporate a touch of greens to kickstart your day. The filling features blanched Swiss chard, crumbled feta cheese, fresh dill for a zesty note, and a hint of onion powder for an extra flavor boost. Inspired by Balkan burek and Greek spanakopita—both known for their flaky phyllo crusts filled with spinach, cheese, and herbs—this recipe simplifies the process by using store-bought pizza dough. Opt for whole wheat dough to add more fiber and whole grains, which help keep you fuller for longer.
Ingredients
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2 bunches Swiss chard, stems removed
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4 ounces crumbled feta cheese (approximately 1 cup)
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½ cup fresh dill, loosely packed and chopped
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1 teaspoon onion powder
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1 teaspoon kosher salt, plus extra for boiling water
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⅛ teaspoon freshly ground black pepper
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2 large eggs
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1 pound prepared pizza dough, at room temperature
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All-purpose flour, for dusting the work surface
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1 tablespoon olive oil
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1 ½ teaspoons sesame seeds
Directions
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Preheat the 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 the chard leaves and cook until tender, about 4 to 5 minutes. Drain and rinse under cold water. Squeeze out excess moisture, chop, and transfer to a large bowl.
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Mix in the feta, dill, onion powder, salt, pepper, and 1 egg with the chard.
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On a floured surface, roll the dough into a 17-by-15-inch rectangle, adding more flour as needed to prevent sticking.
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Spread the chard mixture evenly over the dough. Roll the dough tightly into a log, starting from the longer side, and place it seam side down. Trim 1 inch off each end and discard. Cut the log into 8 equal pieces. Brush the parchment paper in the baking dish with oil. Arrange the rolls cut side up, spacing them evenly.
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Beat the remaining egg with 1 tablespoon of water. Brush the tops and sides of the rolls with the egg mixture and sprinkle with sesame seeds. Bake until golden and fully cooked, 30 to 35 minutes (cover with foil during the last 5 minutes if browning too quickly). Let cool for 10 minutes before serving.
