Broccoli & Mozzarella Potluck Stromboli

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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.

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  • 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. IMG_7438
  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. IMG_7441

One Year Ago:

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Margherita Pizza with Tomato, Mozzarella, and Basil

margherita pizza food & wine

This is my favorite kind of pizza: simple, fresh, and super flavorful. “Less is more -especially with the sauce” the recipe reads- and it is true. The addition of grated Parmigiano-Reggiano over the top was an important layer of flavor- and saltiness. Cooking the pizza at 500 degrees gave the end result such a crispy crust- GREAT. This recipe is from Food and Wine, contributed by Thomas McNaughton.

  • Pizza Dough
  • 1/2 cup Perfect Pizza Sauce
  • 1/4 pound thinly sliced fresh mozzarella cheese
  • 10 fresh basil leaves
  • Extra-virgin olive oil, for drizzling
  • Parmigiano-Reggiano cheese, for grating
1. Set a pizza stone on a rack in the top third of the oven (I have my stone in the bottom of my oven!). Preheat the oven to 500° for at least 45 minutes.
2. Working on a floured surface and using your fingers, press and stretch the dough ball out to a 10 to 14-inch round, working from the center toward the edge; avoid pressing on the outermost edge. Transfer the dough to a lightly floured pizza peel (I use cornmeal). Spread the Pizza Sauce onto the dough, making sure to leave a 1-inch border around the edge, and top with the mozzarella cheese, basil leaves, a drizzle of the extra-virgin olive oil and a light grating of Parmigiano-Reggiano cheese.
3. Turn the oven to broil for 5 minutes, then return it to 500°. Slide the pizza onto the pizza stone, opening and closing the oven door as quickly as possible. Bake until the bottom is lightly charred and the toppings are bubbling, about 6 minutes for a chewier crust and 8 minutes for a crispier one; avoid opening the oven door during baking.

Perfect Pizza Sauce

perfect pizza sauce

I have turned over a new leaf. We make homemade pizza once a week, but I don’t use homemade sauce (terrible!). This super easy, simple sauce will change that forever. It is important to use high-quality tomatoes. We make two pizzas at a time, so I put the leftover sauce in the freezer. This recipe is from Food and Wine, contributed by Thomas McNaughton.

Yield: enough for approximately 6 pizzas
  • One 28-ounce can whole San Marzano tomatoes
  • 1 tablespoon extra-virgin olive oil
  • Salt
  1. Pass the tomatoes through a food mill set over a large bowl. Blend the puree with the olive oil and season with salt.
  2. Use 1/2 cup sauce per pizza.

Movie Night Pizza

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Every Sunday night, we have a movie night with the kids.  We always have pizza before the movie.  My daughter usually orders a corn pizza (fresh when in season!), and we usually eat something that involves a lot of garlic and onions.  My son wants EVERY topping that is offered.  I make the pizza dough earlier in the day, in the bread machine.  It is draft-free, and then the dough is ready whenever I need it.

  • 1 cup warm water
  • 1 pinch of sugar
  • 1 teaspoon kosher salt
  • 1 1/2 tablespoons olive oil
  • 1 cup whole wheat flour
  • 2 cups bread flour
  • 2 teaspoons bread machine yeast

I cook the pizzas one at a time, on a pizza stone (on the lowest rack), in a 500 degree oven for 5-6 minutes.

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