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Broccoli, Tomato, and Mozzarella Stromboli

Roll up the stromboli, tucking in the filling as you go. There's no need to crimp the ends.

  • prep: 20 mins
    total time: 45 mins
  • servings: 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

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.

Cook's Note

Roll up the stromboli, tucking in the filling as you go. There’s no need to crimp the ends.

Directions

  1. Step 1

    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).

  2. Step 2

    Place broccoli in a strainer, and press to remove excess liquid. Transfer to a double layer of paper towels, and pat dry.

  3. Step 3

    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.

  4. Step 4

    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.

Source
Everyday Food, April 2009

Reviews (12)

  • 4 Jan, 2011

    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.

  • 5 Oct, 2010

    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

  • 15 Jun, 2010

    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.

  • 4 Jun, 2010

    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.

  • 4 Jun, 2010

    Wasn't impressed with the outcome. Not very flavorful! Will not make again.

  • 4 Jun, 2010

    Wasn't impressed with the outcome. Not very flavorful! Will not make again.

  • 22 Apr, 2010

    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.

  • 22 Apr, 2010

    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.

  • 29 Jan, 2010

    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.

  • 18 Apr, 2009

    These were really good and pretty easy. The whole family liked them.

  • 12 Apr, 2009

    OMG!!! They were sooooo good!!!! Very yum!!

  • 29 Mar, 2009

    I made this - it tasted good but was a huge mess
    http://marthaandme.wordpress.com/2009/03/29/stromboli/