Broccoli, tomato, and mozzarella stromboli
-1 prepared pizza dough
-flour, for work surface
-1 lb package frozen chopped broccoli (or steamed fresh broccoli)
-2 garlic cloves, minced
-coarse salt and ground pepper
-1 cup marinara sauce
-1 1/2 cups shredded mozzarella
-2 oz thinly sliced Genoa salami
-1 tablespoon olive oil
Preheat oven to 400 and line a baking sheet with foil. Divide dough into 4 pieces. On lightly floured surface, stretch each piece to a 6x8" oval. 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, salt, and pepper. Top with mozzarella, salami, and 1/2 cup marinara. Starting at shorter end, roll each stromboli and place seam side down on baking sheet. Using paring knife, cut tow slits in the top of each. Bake until golden, 25-30 minutes. Serve with remaining marinara for dipping.
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