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Broccoli, Tomato, and Mozzarella Stromboli

Broccoli, Tomato, and Mozzarella Stromboli

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

Everyday Food, April 2009 http://www.marthastewart.com/318373/broccoli-tomato-and-mozzarella-stromboli
3.69231
Rated
73.8462100(13)13
  • 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

  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. Place broccoli in a strainer, and press to remove excess liquid. Transfer to a double layer of paper towels, and pat dry.
  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. 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. There’s no need to crimp the ends.

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