BROCCOLI, TOMATO, AND MOZZARELLA STROMBOLI

BROCCOLI, TOMATO, AND MOZZARELLA STROMBOLI image

Yield 4 servings

Number Of Ingredients 9

1 pound pizza dough, thawed if frozen
all-purpose flour, for work surface
1 package (1 pound) frozen chopped broccoli, thawed
1 garlic cloves, minced
coarse salt and ground pepper
1 cup marinara sauce
1 1/2 cups shredded part-skim mozzarella
2 ounces thinly sliced Genoa salami, chopped
1 tablespoon olive oil

Steps:

Preheat the 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, first to a 3x4 inch oval, then to a 6x8 inch oval. 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 a baking sheet. 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 1/2 cup marinara for dipping.