Tuesday, May 17, 2005

Broccoli, Salsa and Mozzarella Stromboli

Broccoli, Salsa and Mozzarella Stromboli (Adapted from Everyday Food)

16 ounces prepared whole-wheat pizza dough (I used our favorite recipe)
12 ounces broccoli florets, steamed and chopped
2 garlic cloves, minced
salt and fresh ground black pepper
4 ounces (about 1 cup) shredded mozzarella cheese
2 ounces thinly sliced Genoa salami, chopped
1/2 cup chipotle salsa
olive oil

Preheat oven to 400 degrees.

Evenly divide dough into 4 equal pieces. On a lightly floured surface, stretch each piece of dough into a rough 6" x 8" oval.

Evenly divide the broccoli over the top of each dough, leaving a 1/2" border. Scatter garlic over the top and season with salt and fresh ground black pepper. Top with an even amount of the mozzarella, salami and salsa.

Beginning at a shorter end, roll up each piece of dough, tucking in the filling as you go, and place them seam-side down onto a baking sheet lined with parchment paper. Cut two slits in the top of each and drizzle them with olive oil. Place into the oven and bake until golden, about 20 to 30 minutes. Remove and let cool slightly before serving.

Makes 4 calzones.

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