BROCCOLI, TOMATO, AND MOZZARELLA STROMBOLI
Recreating your favorites from the local pizza parlor is easy, and usually much healthier.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 45m
Number Of Ingredients 9
Steps:
- 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, 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.
Nutrition Facts : Calories 512 g, Fat 21 g, Protein 25 g
PIZZA DOUGH FOR BROCCOLI, TOMATO, AND MOZZARELLA STROMBOLI
This easy recipe for pizza dough is courtesy of "The Martha Stewart Show" and should be used when making Broccoli, Tomato, and Mozzarella Stromboli.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 2 pounds
Number Of Ingredients 6
Steps:
- Place flour and salt in the bowl of a food processor and pulse to combine. Add water, yeast, sugar, and olive oil. Process until a dough has formed.
- Dust a large bowl with flour and transfer dough in bowl. Sprinkle flour on top of dough and cover with a damp towel. Let stand in a warm place until doubled in size, about 1 hour.
- Punch down dough and turn out onto a lightly floured work surface. Use immediately or wrap dough in plastic wrap and keep refrigerated until ready to use.
STROMBOLI AND PIZZA DOUGH
This makes a pound of dough which makes one stromboli or two 10 inch pizzas. It's my go-to white flour dough for flat breads and stromboli. I often substitute up to 33% whole wheat for a healthier dough.
Provided by Red_Apple_Guy
Categories Yeast Breads
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Add ingredients in the order given in a bread machine and use the dough cycle or --.
- Mix in a large bowl until all ingredients are wetted, cover and let rest 5 minutes.
- Knead for 5 minutes by hand using a minimum of flour and place in a straight sided container that has been oiled and cover.
- After 20 minutes, tip dough onto a lightly oiled counter and stretch into a rectangle. Fold the top down and the bottom up letter-style and do the same side to side. Replace into the container and cover.
- After the dough has risen to twice it's volume, tip the dough onto a lightly floured counter and cover with oiled plastic wrap.
- For stromboli:.
- Roll the dough into a rectangle, 16 inches wide, by 11 1/4 inch tall. Place ingredients of choice (hard salami, ham, roast beef, provolone, mozzarella, onions, or roasted peppers) and roll into a log, sealing the tube well with seam on side.
- Preheat oven to 350 F while the dough rises (45 minutes to 1 hour). Brush with egg and water or egg white and water glaze, score the dough with several shallow slashes and bake for 45 minutes or until interior temperature is 185 to 200°F.
- For Pizza:.
- Divide the dough into 2 equal pieces and stretch into a 10" disk. If the dough shrinks after stretching, wait 5 minutes and stretch some more.
- Preheat (preferably with a pizza stone) to 500°F Cover dough with toppings (I like drained canned crushed tomatoes as a sauce) and let rise for 20 minutes.
- Bake for 4 minutes. Turn the pizza for even cooking and bake until the dough is browned some, and the cheese is bubbly (about 3-4 more minutes).
Nutrition Facts : Calories 182.7, Fat 2.7, SaturatedFat 0.4, Sodium 389.7, Carbohydrate 34.3, Fiber 1.4, Sugar 2.2, Protein 4.7
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