Wednesday, April 29, 2009

stromboli... 45 minutes

the goods:

pizza dough, thawed if frozen
1 package frozen, chopped broccoli, thawed
2 garlic cloves, minced
1 cup marinara sauce
1 cup shredded mozzarella
2 ounces (about 10 slices) Genoa salami, chopped

Preheat oven to 400 degrees. Line a large rimmed baking sheet with foil. Brush foil with some olive oil. On a lightly floured work surface, stretch or roll dough out to a 6-by-8-inch oval. If you have excess dough, make two.

Place broccoli on a double layer of paper towels, and pat dry. Dividing evenly, scatter broccoli over dough, leaving a 1/2-inch border. Sprinkle with garlic and season with salt and pepper.

Dividing evenly, top with mozzarella, salami and 1/2 cup marinara.

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

Using the tip of a paring knife, cut two slits in the top of the stromboli. Bake until golden 30 minutes.

Serve stromboli with remaining 1/2 cup marinara for dipping.

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