Dandelion Pesto Sausage Rolls
I had the idea the other day to try incorporating some dandelion greens into our cooking. It is something that I have always wanted to do, but for whatever reason, it seemed a bit odd. I think there are years and years and years worth of dandelion disapproval running through us that prevents us from looking at this plant with a new perspective. I figured an easy way to incorporate the greens of this wonderfully nutritious plant would be to turn them into a pesto, rather than sautéing in bacon fat or placing them in a salad.
I love making pesto! It’s entirely simple and a wonderful way to enjoy many dishes that might use a tomato or cream sauce with something a bit on the healthier side. Dandelion pesto is not different than any other pesto, at least in terms of structure. Pesto is traditionally made from basil but any green can be substituted in. I love making pesto with fresh spinach from my garden in the spring, too!
ingredients & recipe:
DANDELION PESTO:
2 cups fresh dandelion greens
2 cloves garlic
1/2 cup parmesan cheese, grated
1/3 cup pine nuts or almonds
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 cup extra virgin olive oil
MAKES ABOUT 24 ROLLS:
2 sheets puff pastry, thawed or two portions homemade puff pastry (about 12x16”)
1 lb ground pork
1 tbsp Italian seasoning
2 tsp kosher salt
1 tsp black pepper
1 large egg
1/4 cup dandelion pesto
1/2 cup breadcrumbs
1/2 cup mozzarella cheese
DIRECTIONS:
Make the dandelion pesto by placing all ingredients in a food processor or blender and pulsing until smooth. Store in an airtight container in the refrigerator for up to one week or freeze for about one year.
Preheat the oven to 425° F. Line two baking sheets with parchment paper.
In a large bowl, combine the ground pork, Italian seasoning, salt, pepper, egg, dandelion pesto, breadcrumbs, and mozzarella. Combine with a wooden spoon or your hands until everything is well incorporated. Set aside.
Roll out the puff pastry sheets into 2 12x16” rectangles. Cut each rectangle in half, lengthwise, so that you have 4 6x16” long rectangles. Roll the sausage into logs and place along the center of each piece of puff pastry, leaving about 1/2” of space at the ends.
Mix an egg with a splash of water in a small dish to make an egg wash. Brush one side of the rectangle with egg wash, to help adhere when you roll up the pastry. See photo above. Roll the pastry over the sausage log and close together, pressing gently along the seam. Pinch the ends of the dough closed.
With a sharp knife, slice the pastry into 2-inch sections. Place the rolls on the prepared baking sheets, about 2-inches apart.
Bake for 25 minutes or until the pastry is puffed and golden brown and the sausage is fully cooked through. Serve warm.
I was surprised to learn recently that dandelions are actually native to Eurasia and were brought to the American colonies during the colonial period. They were a highly valued herb, especially for their root, and it would not have been uncommon to see settlers using the greens in their cooking. Sausage rolls are something that I typically see a lot of my online friends over in Europe making for a side dish to their afternoon meals. This little dish is a new concept for me, and I have to say… I see what the hype is all about!
These rolls are perfectly seasoned and absolutely delicious. I love this meat mixture because it’s just the perfect amount of moisture, and the pesto really brings out the flavors in the pork. It’s just a good little spring side dish to have on hand, and it’s something unique! If you prefer to not eat dandelion greens, you can substitute in any type of pesto. Enjoy!
xoxo Kayla
