

Remove from the oven and let cool.
Line a large backing sheet with parchment paper.
Place the pieces on the parchment and repeat with the remaining dough.
In a large skillet, heat the oil over medium-high heat.
Add the mushrooms and sautee until browned and most of the moisture has cooked off.
Add the kale and continue to cook until it just begins to wilt, about 1 minute.
Add milk and goat cheese and stir continuously until well blended.
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