I'll be honest, I couldn't even remember if I knew what a stromboli was, but it sounded interesting. I found this on Martha Stewart's website (see link below). Anything even remotely related to pizza is sure to be a hit in our house, and any time I can slip Lily some broccoli without her knowing it is a good thing. It was pretty good, although I don't think I got the pizza dough as thin as it should have been; mine were a little breadier than the ones pictured. Still tasty, though. I served them with salad and fruit. Makes 4 servings.
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| Photo from marthastewart.com |
You'll Need:
- 1 lb. pizza dough, thawed if frozen
- all-purpose flour, for work surface
- 1 pkg (1 lb.) frozen chopped broccoli, thawed
- 2 garlic cloves, minced
- coarse salt and ground pepper
- 1 c. marinara sauce
- 1 1/2 c. shredded part-skim mozzarella (6 oz.)
- 2 oz. thinly sliced Genoa salami, chopped
- 1 Tblsp. olive oil
Preparation:- 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.
Recipe and link:
http://www.marthastewart.com/318373/broccoli-tomato-and-mozzarella-stromboli
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