Food & Cooking Recipes Dinner Recipes Broccoli, Tomato, and Mozzarella Stromboli 3.3 (66) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It 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. Rate it Print