Broccoli, Tomato, and Mozzarella Stromboli
- Comments()
- Prep Time 20 minutes
- Total Time 45 minutes
- Yield Serves 4
Ingredients
- 1 pound pizza dough, thawed if frozen
- All-purpose flour, for work surface
- 1 package (1 pound) frozen chopped broccoli, thawed
- 2 garlic cloves, minced
- Coarse salt and ground pepper
- 1 cup marinara sauce
- 1 1/2 cups shredded part-skim mozzarella (6 ounces)
- 2 ounces thinly sliced Genoa salami, chopped
- 1 tablespoon olive oil
Directions
-
Preheat oven to 400 degrees. Line a large rimmed baking sheet with foil. Divide dough into 4 pieces. On a lightly floured work surface, stretch out each piece, first to a 3-by-4 inch oval, then to a 6-by-8-inch oval (let dough rest briefly if too elastic to work with).
-
Place broccoli in a strainer, and press to remove excess liquid. Transfer to a double layer of paper towels, and pat dry.
-
Dividing evenly, scatter broccoli over dough, leaving a 1/2-inch border. Sprinkle with garlic, and season with salt and pepper. Dividing evenly, top with mozzarella, salami, and 1/2 cup marinara.
-
Starting at a shorter end, roll up each stromboli, and place, seam side down, on baking sheet. Using the tip of a paring knife, cut two slits in the top of each. Brush with oil. Bake until golden, 25 to 30 minutes. Serve stromboli with 1/2 cup marinara for dipping.
Cook's Note
Roll up the stromboli, tucking in the filling as you go. Thereās no need to crimp the ends.
Variations
Martha used homemade Pizza Dough, 1 (1-pound) bunch broccoli, and 1 1/2 cups prepared marinara. To prepare the fresh broccoli, bring a medium-size pot of water to a boil. Prepare an ice-water bath; set aside. When water comes to a boil, salt generously and add broccoli. Cook for 2 minutes. Remove and transfer to ice water bath until cool. Remove and pat dry. Chop into 1/4-inch pieces.
I made this last night and we loved it, definitely going on the regular meal rotation. We used things we liked/had for the inside: salami, spinach, provolone, and a little pepper and onion. I'll definitely be trying some new combos in the future.
I do have some tips that worked well for me, I tucked in my edges instead of just folding/rolling it over. I didn't end up with a mess at all. I also brushed a little oil on the foil so it wouldn't stick.
I've been making stromboli for years and just use frozen bread dough that I thaw and let rise once. I layer in cold cuts, cheeses, roasted red peppers, artichoke hearts, thawed spinach, arugula, etc and use pesto, marinara, even creamy salad dressings. I have always gotten raves from my friends and requests for the recipe
I had frozen white bread dough in, so i used that, thawed but did not let it rise, and I quickly softened some chopped onions and peppers and used that instead of the broccoli because I didn't have any. I just made one big roll up and then sliced it up after it cooled a bit. That worked well. Would do that again. I liked the idea and sounds like my lack of the proper ingredients worked out. I think you could add any kind of leftover meat or cheese too.
If I was Martha, I would be very upset that this picture was even associated with my name. It looks like something made in junior high home economics.
Wasn't impressed with the outcome. Not very flavorful! Will not make again.
Wasn't impressed with the outcome. Not very flavorful! Will not make again.
I was excited to try these but my family was not a fan. These ingredients just don't go well together. The broccoli was overwhelming.
I was excited to try these but my family was not a fan. These ingredients just don't go well together. The broccoli was overwhelming.
Placing the dough directly on the aluminum foil resulted in the crust attaching itself to the foil. I would recommend parchment paper instead of the foil. Or lightly oiling the dough directly on the cookie sheet.
These were really good and pretty easy. The whole family liked them.
OMG!!! They were sooooo good!!!! Very yum!!
I made this - it tasted good but was a huge mess
http://marthaandme.wordpress.com/2009/03/29/stromboli/