Saturday, March 28, 2009

Broccoli, Tomato, and Mozzarella Stromboli

This recipe I slightly adapted from Everyday FOOD by Martha Stewart.  We usually do pizza on Friday nights, so I thought we would switch it up and so a stromboli.  I already had my awesome pizza dough made, so I just used that.  There really isn't a need for a recipe when making stromboli, you can pretty much just clean out your fridge with these.   But this combination of broccoli, salami, and mozz was good.

1 lb pizza dough, thawed if frozen
all purpose flour, for work surface
1 package frozen chopped broccoli
2 garlic cloves, minced
salt and pepper
1 cup marinara, plus more for serving
1 1/2 cups shredded part skim mozzarella
2 ounces thinly sliced genoa salami, chopped
1 T. olive oil

  1. Preheat oven to 400.  Line a large rimmed baking sheet with foil.  Divide dough into 4 pieces.  On a lightly floured work surface, stretch out each piece, into a 6X8 oval. 
  2. Place broccoli in a strainer, and press to remove excess liquid.  Transfer to a double layer of paper towel and pat dry.
  3. Divide 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 marinara.
  4. 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 2 slits in top of each. Bake until golden, 25 to 30 minutes.  Serve with marinara for dipping.
THE VERDICT:  This was perfect for game night.  I served it with a tomato, mozzarella salad.