Broccoli, Tomato, and Mozzerella Stromboli

By Jillh929

Ingredients

• 1 (1-pound) bunch broccoli, florets only
• 1/2 Pizza Dough
• All-purpose flour, for work surface
• 2 cloves garlic, minced
• Coarse salt and freshly ground pepper
• 1 1/2 cups prepared marinara sauce
• 1 1/2 cups shredded, part-skim mozzarella (6 ounces)
• 2 ounces thinly sliced Genoa salami, chopped
• 1 tablespoon olive oil

Preparation

Step 1

1.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.

2.Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper. 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).

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 the shorter end, roll up each stromboli, and place, seam side down, on baking sheet; brush with olive oil. Using the tip of a paring knife, cut two slits in the top of each. Bake until golden, 25 to 30 minutes. Serve stromboli with remaining cup of marinara for dipping.