Stromboli with broccoli and cheese

Votes: 1

Time: 1 hour 5 minutes
Complexity: easily
Servings: 6-8

Nutritional value per serving:

Serving size: 1 of 8
Calories 436, total fat 23 G., saturated fats 11 G., proteins 21 G., carbohydrates 38 G., fiber 4 G., cholesterol 51 mg, sodium 819 mg, sugar 3 G.

Stromboli, a pizza roll, is a delicious appetizer to serve to guests with a dipping sauce. Ree Drummond used pre-made bread dough in this recipe, but you can also use store-bought pizza dough. The rolled-out dough is topped with all the filling—sun-dried tomato pesto, broccoli sautéed with onions, plenty of cheddar and mozzarella, and fresh basil—and then rolled into a tight roll, which is then sprinkled with grated Parmesan cheese before baking. The finished stromboli is topped with a crispy cheese crust on the outside, and inside, a wonderfully fluffy crumb filled with a juicy vegetable filling and a generous amount of gooey cheese awaits.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tbsp. l. olive oil
2 tablespoons salted butter
Half a large onion, thinly sliced
2 cloves garlic, crushed
1 head of broccoli, cut into small florets
Premium flour for working with dough
450 g frozen bread dough, thawed
2 tbsp. sun-dried tomato pesto
1 cup grated cheddar
8 slices of mozzarella
8 fresh basil leaves + extra for serving
0.5 tbsp. grated parmesan
1 can (700 g) canned marinara sauce, heat it up

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Preheat oven to 200°C. Grease a baking sheet with 1 tbsp olive oil and set aside.
In a large skillet over medium heat, melt the butter. Add the onion and garlic and sauté for 2 minutes. Add the broccoli and season with salt and pepper to taste. Cook until the broccoli has softened slightly and is bright green, about 1 minute. Remove from heat and set aside.

Lightly flour a clean work surface and stretch or roll the dough into a large rectangle measuring 27.5 x 32 cm. Spread pesto along the long edge closest to you, leaving a 2.5 cm border on all sides. Maintain this border when adding the remaining fillings. Top the pesto with the broccoli mixture and sprinkle with grated cheddar. Sprinkle with mozzarella slices and basil leaves.
Fold the short sides inward, then roll the dough into a log. Place the stromboli seam-side down on the prepared baking sheet. Using a sharp knife, make 5-6 diagonal slits on the surface of the roll. Brush the entire surface with the remaining 1 tablespoon of olive oil and sprinkle with grated Parmesan.
Bake until golden brown, about 20 minutes.
Let cool for 5 minutes before slicing. Serve the stromboli with warm marinara sauce and garnish with fresh basil.

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