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.

My Go To Whole Wheat Pizza Dough

Recipe from Everyday Food Martha Stewart

Makes 2- 1 pound Balls

With one batch of dough, you have enough to make 2 large pizza shells or eight individual ones.

Ingredients

1 1/2 cup warm water(115 degrees)

4 1/2 tsp. active dry yeast

1/4 cup olive oil, plus more for bowl

2 T. sugar

2 tsp. coarse salt

2 cups all-purpose flour, plus more for kneading

2 cups whole wheat flour

1. Place water in large bowl; sprinkle with yeast. Let stand until foamy, about 5 min. Brush another large bowl with oil.
2. In bowl with yeast, whisk sugar, oil, and salt. Stir in flours with a wooden spoon until sticky dough forms. Transfer to oiled bowl; brush top of dough with oil. Cover bowl with plastic wrap; let stand in warm spot until dough has doubled in size, about 1 hour.
3. Turn dough out onto a well floured surface. With floured hands, knead until smooth, about 15 seconds; divide into 2 balls.

To Freeze 1 pound balls

Set balls on a plate and freeze until firm, about 1 hour. Then freeze in a freezer bag up to 3 months. Thaw over night in refrigerator.

To Freeze Individual Shells

Divide each ball of dough into 4 pieces. Using your hands, stretch each piece into 5 inch disk. Freeze shells on two parchment lines baking sheets. Stack frozen shells between layers of parchment paper. Freeze in freezer up to 3 months. Bake from frozen.

THE VERDICT: Great moist crust, and healthy at the same time. My husband the non crust eater actually prefers this crust over any from takeout. Thats a score for me!!!! Plus so easy to make a few batches and have them on hand for Friday Pizza Night! Enjoy!