Martha Stewart Broccoli, Tomato, and Mozzarella Stromboli

Martha Stewart Broccoli, Tomato, and Mozzarella Stromboli is a golden, cheesy baked pizza roll with broccoli, mozzarella and salami that comes together in 45 minutes. This easy pizzeria-style dinner fits busy weeknights, summer cookouts and game day, and it works as a hearty side dish too.

Press the thawed broccoli in a strainer and pat it dry on paper towels before it touches the dough. Skip that and the extra water turns the filling soggy and leaks out while the stromboli bakes.

Martha stretches each piece of dough into a thin 6-by-8-inch oval, so every roll bakes up crisp instead of bready. She also cuts the usual pizza-parlor heaviness by loading the filling with broccoli and just a little chopped salami, then serves extra marinara on the side for dipping.

Martha Stewart Broccoli, Tomato, and Mozzarella Stromboli

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Course: DinnerCuisine: American, ItalianDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

480

kcal

Thin stretched dough wraps a garlicky broccoli, mozzarella and salami filling, and a brush of olive oil turns each roll crisp and golden in the oven. Warm marinara on the side makes every bite saucy.

Ingredients

• 1/2 recipe Pizza Dough for Broccoli, Tomato, and Mozzarella Stromboli
  

• 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
  

Directions

• Prep the dough: Preheat the oven to 400°F and line a large rimmed baking sheet with foil. Divide the dough into 4 pieces, then stretch each on a floured surface to a 3-by-4-inch oval and on to a 6-by-8-inch oval.
• Dry the broccoli: Put the thawed broccoli in a strainer and press out the excess liquid. Then move it to a double layer of paper towels and pat it dry.
• Fill the dough: Scatter the broccoli evenly over the dough, leaving a 1/2-inch border, then sprinkle with the minced garlic and season with salt and pepper. Top each piece with mozzarella, chopped salami and 1/2 cup of the marinara, dividing everything evenly.
• Roll and slash: Starting at a shorter end, roll up each stromboli and set it seam side down on the baking sheet. Cut two slits in the top of each with the tip of a paring knife, then brush with the olive oil.
• Bake until golden: Bake for 25 to 30 minutes, until the strombolis are golden brown. Serve them warm with the remaining 1/2 cup marinara for dipping.

Tools for this recipe

• Nordic Ware half sheet pan, Cuisinart fine mesh strainer set, OXO silicone pastry brush, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use fresh broccoli instead of frozen?

Yes, and Martha made it that way with a 1-pound bunch. Blanch it in salted boiling water for 2 minutes, cool it in an ice bath, pat it dry and chop it into 1/4-inch pieces.

Do I need to crimp the ends of the stromboli?

No, there's no need to crimp. Just tuck the filling in as you roll, and keep the seam side down on the baking sheet so it stays closed.

What can I use in place of the salami?

Chopped pepperoni gives you the same salty bite, and skipping the meat altogether makes it vegetarian. Add a little extra mozzarella or a pinch of red pepper flakes so the filling still tastes bold.

Can I use store-bought pizza dough?

Yes, since the recipe only needs half a batch of pizza dough. Martha used homemade, but a store-bought ball works as long as you let it rest briefly when it gets too elastic to stretch.

What's the most common mistake with stromboli?

Wet filling is the usual problem, because water from the broccoli makes the dough soggy from the inside. Pressing the thawed broccoli in a strainer and patting it dry fixes that.