STUFFED BROCCOLI RABE ROLL- ROTOLO DI BROCCOLETTO

Stuffed Broccoli Rabe Roll- Rotolo Di Broccoletto image

Provided by Antifreesz

Time 45m

Yield 6-8 slices

Number Of Ingredients 14

1/4 cup extra virgin olive oil
2 garlic cloves, peeled and minced
2 lbs fresh broccoli rabe
2 tablespoons red wine vinegar
2 tablespoons minced fresh basil
1 1/4 teaspoons dried oregano
1 teaspoon salt
1 (1 lb) package store-bought pizza dough (or homemade_)
4 ounces mozzarella cheese, cut into small pieces (1 small ball )
1/4 lb provolone cheese, cut into small pieces
1 large egg
1 teaspoon water
coarse salt, for sprinkling
sesame seeds, for sprinkling

Steps:

Heat 3 tablespoons of the oil in a sauté pan and cook the garlic until very soft.
Stir in the broccoli rabe and cook for 3 minutes.
Stir in the wine vinegar, basil, oregano, and salt.
Transfer the mixture to a bowl. Let it cool 5 minutes.
Put the dough in a bowl and allow it to come to room temperature.
Roll it out on a floured surface into a 12 X 14-inch rectangle and place it on a lightly greased rimless baking sheet.
Brush the top of the dough with the remaining olive oil.
Spread the broccoli mixture over the top to within 1/2 inch of the edges, Scatter the cheeses on top.
Starting with the side closest to you, roll the dough up tightly like a jelly roll on the baking sheet, tucking in the 2 side ends as you roll.
Pinch the undersides of the dough together to seal it.
Mix the egg with the water in a small bowl and use it to brush the top of the dough.
Then sprinkle the coarse salt and sesame seeds evenly over the top.
Preheat the oven to 375°F.
Cover the roll with a towel and allow it to rise for 25 minutes.
Bake for 30 to 35 minutes or until nicely browned.
Let the roll cool about 5 minutes on the baking sheet before using a large spatula to transfer it to a cooling rack.
Cut the roll while warm into thick slices.