Chevre, Onion and Spinach Stuffed Rolls

Steps

• 1

  In a large bowl or bowl of a stand mixer, whisk together flours and salt. Make a well in the center and add water, sugar and yeast. Let stand until yeast is foamy, about 5 minutes. Add olive oil and mix until just combined.
• 2

  Knead dough on a lightly floured surface, adding more flour as needed until dough is smooth and elastic, about 10 minutes; OR, knead dough with dough hook in stand mixer, adding more flour as needed until dough pulls away from sides of the bowl and is smooth and elastic, about 5 minutes. Shape dough into a ball and place in a large bowl. Top with a bit of olive oil and roll to coat. Cover bowl with plastic wrap and let rise until doubled, about 1 hour.
• 3

  Meanwhile, make the filling: Heat a large skillet over medium heat. Add butter, then add onion. Cook onion until caramelized, about 15 minutes. Add spinach and cook until just wilted. Remove from heat and place in a bowl. Stir in goat cheese. Place mixture on a cutting board and chop roughly. Return to bowl and set aside.
• 4

  Preheat oven to 400°F and lightly grease a 9-by-13-inch casserole dish; set aside. When dough is doubled, punch down, remove from bowl and roll out on a lightly floured surface into a large rectangle, about 12 by 15 inches.
• 5

  Divide dough into 15 rectangles. Top the center of each rectangle with a generous tablespoon or so of filling (be sure to use all the filling). Lift up the four corners of the dough over the filling and pinch to secure; lift remaining corners and pinch to seal the dough completely around the filling. Place roll seam-side down in prepared casserole dish. Repeat with remaining pieces of dough.
• 6

  Brush rolls with egg wash and sprinkle with red pepper flakes and sea salt to taste. Bake until rolls are a deep golden brown, about 15-20 minutes. Remove from oven and sprinkle lightly with grated Parmesan cheese. Return to oven to melt cheese, about 2-3 minutes. Remove from oven and serve warm with pizza sauce, if desired.