In a medium saucepan over medium heat melt butter. Stir in flour and cook for 1 minute stirring often as you don't want it to brown. Add 1 cup of warm milk, whisking constantly until mixture comes to a boil and is smooth. Add another cup of milk, whisking until mixture again reaches a boil. Stir in remaining milk and whisk until smooth. Reduce heat and cook for 5 minutes, whisking often. Remove from heat and stir in both cheeses, sage, salt and pepper. Stir until cheese has melted and mixture is smooth. Cover with plastic wrap directly on surface of sauce and set aside until ready with remainder of dish or you can refrigerate and use later.
In a medium size bowl, stir together ricotta cheese, parmesan cheese, egg, fresh sage, salt and pepper. When mushroom mixture has cooled, stir into cheese mixture. Set aside.
Preheat oven to 375℉. Line a large baking sheet with parchment paper. Unroll dough and separate each triangle. On the prepared pan, place 4 triangles in a horizontal line, lining up the corners of the shorter side. Place remaining 4 triangles parallel to the first 4, joining the bottoms of each triangle. 4 triangle tips will be pointing toward you while the other 4 away from you. See blog post for photo. Press dough together along the seam and press out slightly with your fingers, creating an approximate 3" dough surface for the filling.
To the kale mixture, stir in sausage meat, gruyere cheese, and 2 tbsp of parmesan. Scoop out filling onto prepared dough bed in a straight horizontal line, keeping filling on the dough seam and leaving a 1" border at the ends. Slice tomato into 1/4" thick slices and lay slices in a flat row along the top of the filling row. Sprinkle tomatoes with remaining 2 tbsp of parmesan cheese. Lift and bring triangle tips over and across filling, alternating tips. Cut excess dough from triangle tip and tuck end under. Use any excess dough to stretch and cover any filling spots that get missed in the first pass. Tuck and pinch ends together. The roll should be approximately 14" long.
Whisk egg with a 1 tbsp of water and brush over roll. Bake in preheated oven for 25-30 minutes. Remove and cut into 2-3" slices and serve immediately.
Whisk all ingredients together in a small bowl. Set aside.
Onion Rings
Cut ends off onion and peel, leaving onion whole. Cut onion into generous 1/4" slices. In a large bowl toss onions with a few drops of water to moisten. Sprinkle flour dredge over onion slices and toss to coat. Set aside.
Preheat a deep fryer to 350℉ or at least 3" of canola oil in a large pot or dutch oven to 350℉ using a thermometer hooked to the edge of the pot.
In a large bowl whisk together flour, herbs, salt, baking powder, onion powder and garlic powder. Whisk in buttermilk, melted butter and worcestershire sauce until smooth.
When oil is hot, scoop out 4-6 onion rings and dunk in batter to completely coat. Shake off excess batter and place onion rings in oil one at a time. Cook for approximately 2-3 minutes per side or until golden brown. Remove with tongs or a slotted spatula to a paper towel lined plate. Keep warm in a low oven while frying remaining onion rings.
Recipe Notes
Batter will thicken slightly if left to sit. Â Thin with extra buttermilk if necessary.
In a large pot or dutch oven heat oil over medium heat. Cook onion, stirring occasionally until soft. Add garlic and 1 tsp salt and continue to cook for an additional 1-2 minutes. Add zucchini and cook, stirring often until starting to soften, about 10 minutes. Stir in remaining ingredients, cover and simmer on low for 30 minutes.
Remove from heat. Using an emersion blender, blend until smooth. Adjust consistency by adding a little more stock if required. Season to taste with salt and pepper. Serve immediately topped with Tomato Herb Cream.
Tomato Herb Cream
In a small bowl stir together all ingredient and season to taste with salt and pepper. Refrigerate until ready to use.
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