Crust dough
1/2 cup shredded kale (or cabbage)
1/4 cup sliced mushrooms
1 hard boiled egg
Salt and pepper to taste
Directions::
Place the kale (or cabbage) in a sauce pan with a bit of water, mushrooms, salt, and pepper. Simmer until tender about 5 minutes. Drain any remaining liquid. Chop the egg and mix in. Roll or press the crust dough into a 1/4 inch thick rectangle. Put the stuffing in the center. Fold over and seal the ends. Bake on a baking sheet at 375 for 25 minutes until golden brown.
**For a complete meal, serve with 1 1/4 cup vegetables (sauerkraut, corn, potatoes) and one ounce of protein (tofu).
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