I saw this recipe in my Everyday Food magazine and folded down the corner to remind myself to come back to it in a week or two. I have made stromboli before and have even had them in New York and they were delicious.
To me this recipe was a bit lacking. I think it needs more spices. I will probably make those changes if I make it again. I did make a few changes in the recipe. I used pizza dough that was bit different than what you get in the roll in the refrigerator section, instead I used pizza dough from Trader Joes. I love that stuff! I also didn’t use the salami the recipe called for, instead I used chopped up ham that I had left over from Easter. As I’m writing this I’m also starting to wonder what the stromboli would be like with chopped spinach instead of broccoli. Hmm!
Broccoli, Tomato, and Mozzarella Stromboli
source: Everyday Food, Martha Stewart
- 1 pound pizza dough, thawed if frozen
- 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 1/2 cups shredded part-skim mozzarella (6 ounces)
- 2 ounces thinly sliced Genoa salami, chopped
- 1 tablespoon olive oil
- 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.