Broccoli & Mozzarella Potluck Stromboli

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

1. Make pizza dough per this bread machine recipe (my favorite!!). (Store bought dough could easily be used as well.)
2. 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.
3. 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).
4. Spread 1/4 cup marinara over each piece of dough, leaving a 1/2-inch border.
5. Place broccoli in a strainer, and press to remove excess liquid. Transfer to a double layer of paper towels, and pat dry. Coarsely chop.
6. 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.
7. Starting at a shorter end, roll up each stromboli, tucking in the filling as you go. There’s no need to crimp the ends. 
8. 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:

• Movie Night Pizza
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• Kale and Spinach Calzones

Kale and Spinach Calzones

When my husband and I were dating, we ate a lot of spinach calzones at Andolini’s Pizza in Charleston, South Carolina. We have such a positive association with them. 🙂 When I made these calzones with my daughter the other night, she commented that this was her FAVORITE dinner, ever! Yay! Although, unlike the rest of ours, my picky eater’s calzone was filled with corn and cheese (her favorite combination…). She helped me roll out all of the crusts, add the fillings, and seal the pockets. Such a great helper! 🙂 I make my dough in a bread machine, but I also included countertop directions below.

Yield: Makes 4 calzones

For the Filling:

• 1-2 T olive oil
• 1 onion, sliced into half rings
• 6 cloves garlic, minced
• 16 cups greens (or more) such as kale, spinach, or chard, cut into ribbons with tough stems removed
• 1 pound mozzarella cheese, grated
• ricotta cheese, to taste, optional
• red pepper flakes, to taste, optional
• coarse salt and freshly ground black pepper

For the crust:

• 1 cup warm water (105 to 115 degrees)
• 2 1/4 tsp active dry yeast
• 1/8 tsp sugar
• 1/2 tsp salt
• 1 tsp olive oil
• 2 T cornmeal
• 3/4 cup whole wheat flour
• 2 1/4 cups bread flour

For Serving:

• marinara sauce

1. Preheat the oven to 500 degrees, preferably with a pizza stone in the bottom of the oven.
2. Make the Filling: Sauté the onion in the olive oil until soft, then add the garlic and red pepper flakes, if using, and continue to cook for 1 minute more before adding the greens, salt and pepper. Cook until wilted and set aside.
3. Make the Crust: Bread Machine Method: Add liquid ingredients to a bread machine and layer with the dry ingredients on top. Make a well in the dry ingredients and add yeast. Set on dough setting. Countertop Method: Combine the water and yeast in a large bowl. Let stand 3 minutes. Stir in sugar and 1/2 tsp salt until dissolved. Add the olive oil. Stir in flours and cornmeal until combined. Knead dough on a lightly floured surface, about 3 minutes, or until smooth and elastic. Place the dough in a lightly oiled bowl and cover with a cloth. Let stand at room temperature (or place in a proofing oven) for 1 hour or until doubled in bulk.
4. When dough is ready, punch it down and divide into 4 equal pieces. Work each into a smooth, round shape, about 10 inches in diameter.
5. Layer filling ingredients over one half of each crust, starting with the mozzarella cheese, then the greens, topped with ricotta cheese.
6. Fold the top crust over to form a semi-circular pocket. Seal the edge with your fingers or with the tines of a fork. Repeat. Prick vent holes into the top of each crust.
7. Bake for 5-10 minutes, or until golden brown.
8. Serve with marinara sauce on the side.

One Year Ago:

• Terrific Low-Fat Lasagna
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