Kale, Chorizo, and Manchego Stromboli

January  7, 2011
0 Ratings
  • Serves 6
Author Notes

I came up with this recipe to help use up an overly ambitious bulk purchase of manchego cheese. I figured that manchego is from Spain and kale and chorizo are used together in the Portuguese soup caldo verde, so it would be my Iberian peninsula-themed stromboli. It is slightly labor intensive, but a hearty choice for a cold winter night. —VanessaS

What You'll Need
  • Dough
  • 1 cup warm water
  • 1 envelope dry yeast
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • 3 cups flour
  • nonstick cooking spray
  • Filling
  • 2 cups grated manchego cheese
  • 10 ounces spanish chorizo, sliced into 1/4 inch thick half moons
  • 1 large bunch curly kale (about 1 pound), stems removed and cut into 1 inch slices
  • 1 tablespoon olive oil
  • 1 large onion, minced
  • 6 cloves of garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 cup water
  • 1/2 cup chicken stock
  • 1 egg
  • 1 tablespoon water
  1. In a large bowl, mix the water, yeast, olive oil, and sugar. Let sit for 5 minutes until foamy.
  2. Add 2 cups of flour to the water mixture and stir to combine. Add remaining flour 1/4 cup at a time until flour is incorporated and dough is slightly sticky - you may not need all three cups of flour. Turn dough out onto floured surface and knead for 5 minutes.
  3. Spay another large bowl with cooking spray, place dough in bowl, cover with plastic wrap and set aside for at least an hour and a half. (I have let the dough sit for up to about 8 hours)
  4. Preheat oven to 375. Heat oil in a large dutch oven over medium heat. Add chorizo and cook until browned, about 7 minutes. Remove chorizo with a slotted spoon and place on a paper towel-lined plate. Leave behind oil in dutch oven.
  5. Add onion and a pinch of salt to dutch oven and cook over medium heat for about 5 to 7 minutes, until it starts to brown. Add garlic and cumin and cook for about 1 minute, until fragrant. Add half of kale, until it just starts to wilt. Add remainder of kale, water, stock, and cover pot. Cook over medium heat for 15 minutes covered. Remove lid, increase heat to high, and continue to cook until liquid is gone and kale is tender, about 15 to 20 minutes. Add chorizo and stir to combine. Let cool.
  6. Beat egg and water in a small bowl.
  7. Divide dough in half and roll out into two 10 x 14 inch rectangles. Brush 1/2 inch of edges all around with egg wash. Evenly spread half of the cheese and half the kale mixture onto dough, roll into a cylinder, and pinch edges to seal. Transfer to baking sheets, brush with egg wash, and bake for 35 minutes, until browned. Let cool for about 5 minutes before slicing.

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