Recreating your favorites from the local pizza parlor is easy, and usually much healthier.

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Recipe Summary

prep:
20 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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 Notes

Roll up the stromboli, tucking in the filling as you go. There’s 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.

Reviews (1)

66 Ratings
  • 5 star values: 10
  • 4 star values: 19
  • 3 star values: 23
  • 2 star values: 10
  • 1 star values: 4
Rating: 5 stars
12/15/2018
The combo of flavors in this is awesome and my kids love it. I usually just make one big stromboli instead of individual ones, and I usually have the ingredients on hand so it's easy to pull together.