I thought I’d give Martha Stewart’s Broccoli, Tomato And Mozzarella Stromboli a try. They came out fabulous! My family devoured it and truth be told, it was pretty easy to assemble.

Ingredients:
* 1 pound pizza dough, thawed if frozen
* All-purpose flour, for work surface
* 1 package (1 pound) frozen chopped broccoli, thawed
* 2 garlic cloves, minced
* Coarse salt and ground pepper
* 1 cup marinara sauce
* 1 1/2 cups shredded part-skim mozzarella (6 ounces)
* 2 ounces thinly sliced Genoa salami, chopped
* 1 tablespoon olive oil

Step 1: 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).

Step 2: 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.

Step 3: 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.

Step 4: Serve stromboli with 1/2 cup marinara for dipping.

{Editor’s note: My dough wasn’t really browning as nicely as I wanted it to. About 10 minutes before taking it out, I brushed on some olive oil and raised the temperature. }

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Tags: Inside The Kitchen: Broccoli, Tomato And Mozzarella Stromboli