Broccoli, Tomato, and Mozzarella Stromboli

1 pound pizza dough, thawed if frozen

All-purpose flour, for work surface

1 package (1 pound) frozen chopped broccoli, thawed

2 garlic cloves, minced

Coarse salt and ground pepper

1 cup marinara sauce

1 ½ cups shredded whole milk mozzarella (6 ounces)

2 ounces thinly sliced Genoa salami, chopped

1 tablespoon olive oil

Use homemade Pizza Dough, 1 (1-pound) bunch broccoli, and 1 ½ cups prepared marinara. 

To prepare the fresh broccoli, bring the 2 Quart Saucepan 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 ¼-inch pieces.

Roll up the stromboli, tucking in the filling as you go. 

There’s no need to crimp the ends.

Preheat oven to 400 degrees. 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 3-by-4 inch oval, then to a 6-by-8-inch oval (let dough rest briefly if too elastic to work).

 

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 ½-inch border. 

Sprinkle with garlic, and season with salt and pepper. 

Dividing evenly, top with mozzarella, salami, and ½ cup marinara.

 

Starting at a shorter end, roll up each stromboli, and place, seam side down, on baking sheet. 

Using the tip of a paring knife, cut two slits in the top of each. 

Brush with oil. 

Bake until golden, 25 to 30 minutes. 

Serve stromboli with ½ cup marinara for dipping.