Food & Cooking Recipes Dinner Recipes Broccoli, Tomato, and Mozzarella Stromboli 3.3 (66) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 45 mins Servings: 4 Recreating your favorites from the local pizza parlor is easy, and usually much healthier. Ingredients ½ recipe Pizza Dough for Broccoli, Tomato, and Mozzarella Stromboli 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 ½ 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 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. Print