The other day I shared a picture of a lemon cucumber and told everyone that the first person who could correctly name the veggie would get an appetizer created for them by me.
The veggie was named pretty quick and my sister Mary was the first person to guess correctly. Mary told me that her favourite veggie was kale, so that's what will be in the dish that I am making just for her.
Mary, or Marv as I like to call her, is a busy student; she's studying for two undergraduate degrees at the same time. So I wanted to make her an appetizer that didn't take much work, but would still taste great.
One of Marv's degrees is involved with slugs and bugs, and while I wouldn't subject you to a chocolate covered snail, I think you'll find similarity between the shape of these appetizers and a snail.
Ready for a taste? Keep reading.
1 sheet of puff pastry, defrosted
3/4 cup grated mozzarella cheese
1 bunch of kale, stems removed and very finely chopped (or alternatively 1 block of chopped frozen spinach)
1. Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
2. Microwave spinach until soft or saute kale in a little olive oil until fully cooked. Let veggie cool until you can squeeze out all the moisture inside. You should have about 2/3 cup of veggie left.
3. Roll puff pastry out into a very thin piece rectangle. Sprinkle cheese on top of the pastry in an even layer. Crumble dry kale or spinach on top.
4. Roll the pastry into a tight, long jelly roll. Just put your thumbs under one of the long ends and start to roll the pastry and it's filling up.
5. Slice the roll into 24 even slices and lay each slice on the cookie sheet.
6. Bake for about 12-15 minutes or until the snacks begin to brown. Enjoy!