Broccoli Cheddar Stromboli March 29, 2011Posted by Angela @ Making Food for Friends in dinner, vegetarian.
Tags: broccoli, cooking, recipe, stromboli
I decided to do something a little different from our usual Green Pizza weeknight meal recently, and made a broccoli cheddar stromboli. A stromboli is really very similar to a pizza, just rolled up and brushed with olive oil and spices, but it is a nice change from the norm. Plus, stromboli is a fun word to say, and I could not help but tell Toby the dog about a dozen times “Toby, I make-a da stromboli!!” while I was baking it up.
Using a pound of pizza dough made a big stromboli that barely fit on a pizza stone (I had to wrap it around in a U-shape to keep it on the stone in one piece!) and probably should have fed 4 people, but we are a hungry household. 🙂
So, stromboli! A nice change from a pizza pie! Try one today! Throw some different veggies in it, changes up the spices, sprinkle some cheese on top—it’s almost impossible to make a rolled-up pizza taste bad.
Broccoli Cheddar Stromboli
(Adapted from Pizza by Brigit Binns)
1 pound pizza dough (homemade or pre-made, like the kind you can buy at Trader Joe’s)
1 1/2 cup chopped broccoli (you’ll want to steam it before you put it in the stromboli; see below)
8 oz ricotta cheese
1/2 cup shredded or chopped cheddar (I used Vermont sharp white cheddar, yum!)
1/4 cup fresh basil, chopped
2 cloves garlic, minced
Salt and pepper to taste
1/2 cup pizza sauce
Olive oil (to brush on top)
Pre-heat your oven to 400 degrees Farenheit. Place your pizza stone or baking sheet in the oven to pre-heat at this time.
Fill a saucepan with one inch of water and bring to a simmer. Place broccoli in a steamer basket over the simmering water, cover, and steam for 5-7 minutes until crisp tender. Remove strainer or basket from saucepan and let cool. Coarsely chop the broccoli and set aside. In a large bowl combine the ricotta, cheddar, garlic, basil, and salt and pepper. Mix well.
Place a large sheet of parchment paper on a pizza peel or large rimless baking sheet and place the ball of dough in the center. Dust the top of the dough with flour and, using a rolling pin, roll out to a 9-by-12-inch rectangle of even thickness.
With the long side of the dough facing you, spread the cheese mixture evenly over the dough, leaving a 1-inch border uncovered on all sides. Cover the cheese mixture with the pizza sauce, and then scatter the broccoli evenly over the cheese and sauce, and season generously with salt and pepper.
Starting with the long edge nearest you, gently roll up the dough, lightly compressing the filling. Crimp firmly to seal, but avoid pressing down too hard. Brush the roll lightly with olive oil, cut a few small steam vents in the top, and sprinkle with coarse sea salt. Carefully slide the stromboli on the parchment onto the hot pizza stone. Bake until golden brown, about 25-30 minutes.
Remove the stromboli from the oven and transfer to a cutting board. Let the stromboli stand for 15 minutes then use a serrated knife to slice it crosswise into rounds.