Easy Cheesy Broccoli and Tomato Stromboli
A Stromboli is a perfect weeknight meal, so easy to prepare, or make in advance if need be- and very transportable if you happen to need to take this meal on the go! This recipe for Broccoli and Tomato Stromboli is loaded with veggies and cheese, so even the picky vegetable eaters are sure to give it a whirl!
Ingredients
- 1 lb store bought pizza dough proofed at room temp
- 12 oz broccoli florets chopped small
- 1 pint cherry tomatoes halved
- 1 shallot sliced
- 2 clove garlic minced
- 1 tbsp olive oil
- 1 cup fontina cheese shredded
- 1 cup romano cheese shredded
- 2 tbsp water
- 1 tsp salt
- ½ tsp pepper
Instructions
- Bring the (fresh or frozen) dough to room temperature. This makes it easier to work with and keeps it from shrinking back during the stretching process. It may take several hours to do so, so I always take the dough out 1st thing in the morning, and place it in a bowl greased with a tad of olive oil, put a clean kitchen towel over it and let it sit on the counter until I'm ready to make dinner that afternoon.
- Preheat oven to 425°
- Heat olive oil in saucepan with lid. Saute' shallot and garlic for 2 minutes. Add the tomatoes. Saute another 2 minutes. Add the broccoli florets and 2 tbsp of water for steaming. Cover and cook broccoli for 5 minutes, until broccoli is just cooked through.
- Remove from heat, add salt and pepper, stir to combine.
- Dust clean countertop with flour and lay the pizza dough out on top. Using your finger tips around the edge, gently guide the dough into a large rectangle. Dust with flour again and turn over and continue to work our the edges into a rectangle. Try to spread it evenly, you don't want one side that is really thin, while the other side is thick. The rectangle will be approximately 9x16 inches.
- Spread 1 cup of cheese in the shape of a smaller rectangle, leaving at least an inch all the way around and 2-3" at the long side furthest from you.Place the broccoli filling over top to the cheese. Then add the remaining cup of cheese.
- Fold edge furthest from you over towards the broccoli and cheese, lengthwise. It was partially cover the filling. Continue to roll, being careful not to tear dough until you have a long log shape.
- Tuck the excess dough on ends underneath. You can also "borrow" some dough from those ends to patch up any tears that may have happened.
- Carefully transfer to a baking sheet seam side down, brush or spray with a bit of olive oil, sprinkle with salt and place in preheated oven.
- Bake for 25 until the top looks crusty and slightly browned.
- Remove from oven and let rest for 10 minutes before slicing.
- Serve warm.
Notes
Nutrition Facts are Estimates,
Nutrition
Calories: 371kcalCarbohydrates: 54gProtein: 16gFat: 11gSaturated Fat: 5gCholesterol: 21mgSodium: 1395mgPotassium: 455mgFiber: 4gSugar: 10gVitamin A: 970IUVitamin C: 83mgCalcium: 257mgIron: 4mg
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