Broccoli and Tomatoe Stromboli
1 pound pizza dough, thawed if frozen
All-purpose flour, for work surface
Approx. 1 pound cooked, chopped broccoli
2 garlic cloves, minced
1 cup chopped fresh tomatoes
Coarse salt and ground pepper
1 cup marinara sauce
1 1/2 cups shredded part-skim mozzarella (6 ounces)
2 ounces thinly sliced Genoa salami, chopped (optional)
1 tablespoon olive oil
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 with).
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 1/2-inch border. Sprinkle with garlic, and season with salt and pepper. Dividing evenly, top with mozzarella, salami, tomatoes, and 1/2 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 1/2 cup marinara for dipping.