I had a stromboli factory in my kitchen last night! I made 4 individual strombolis for my family for our dinner AND 2 larger ones (which we sliced) for my husband to bring for a potluck lunch at work the next day. When we lived in Alabama, my husband made a stromboli for work potluck lunches a few times. Somehow- that is what came to mind this time! This recipe was adapted from Everyday Food.
The wonderful thing about a stromboli is that it can basically be filled with ANYTHING- plus cheese and marinara. I used my favorite pizza dough recipe, increased the garlic and spices, grated the cheese in a food processor, and used Trader Joe’s Tuscano Marinara Sauce. The kids really enjoyed it too! EASY! A great alternative to pizza or calzones.
- 1 pound pizza dough, thawed if frozen
- All-purpose flour, for work surface
- 1 package (1 pound) frozen chopped broccoli, thawed or 1 pound fresh broccoli
- 3-4 large garlic cloves, minced
- dried oregano, crushed red pepper flakes, to taste, optional
- Coarse salt and ground pepper
- 1 cup marinara sauce, plus more for dipping, optional
- 8 oz shredded part-skim mozzarella
- 1 tablespoon olive oil
- Make pizza dough per this bread machine recipe (my favorite!!). (Store bought dough could easily be used as well.)
- Thaw frozen broccoli or cook fresh broccoli. To prepare the fresh broccoli, bring a medium-size pot of water to a boil. Prepare an ice-water bath; set aside. When water comes to a boil, salt generously and add broccoli. Cook for 2 minutes. Remove and transfer to ice water bath until cool. Remove and pat dry. Chop into 1/4-inch pieces.
- Preheat oven to 400 degrees (convection). Line 2 large rimmed baking sheets with parchment paper. 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).
- Spread 1/4 cup marinara over each piece of dough, leaving a 1/2-inch border.
- Place broccoli in a strainer, and press to remove excess liquid. Transfer to a double layer of paper towels, and pat dry. Coarsely chop.
- Dividing evenly, scatter broccoli over dough, leaving a 1/2-inch border. Sprinkle with garlic, and season with oregano, red pepper flakes, coarse salt, and pepper.
- Starting at a shorter end, roll up each stromboli, tucking in the filling as you go. There’s no need to crimp the ends.
- Using the tip of a paring knife, cut three slits in the top of each. Brush with olive oil. Bake until golden, 25 to 30 minutes. Serve stromboli with marinara sauce for dipping, if desired.
One Year Ago:
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