@typeWebSite
@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
publisherObject (type: stdClass)
potentialActionObject (type: stdClass)
@typeOrganization
@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
logoObject (type: stdClass)
sameAs
  • https://www.facebook.com/12Tomatoes
  • https://twitter.com/12tomatoes
  • https://pinterest.com/12tomatoes
@typeRecipe
@contexthttp://schema.org/
@idhttps://12tomatoes.com/ree-drummonds-broccoli-cheese-stromboli/#recipe
headline
nameRee Drummond's Broccoli Cheese Stromboli
descriptionThis one's a keeper.
urlhttps://12tomatoes.com/ree-drummonds-broccoli-cheese-stromboli
inLanguageen-US
isPartOfObject (type: stdClass)
authorObject (type: stdClass)
Ingredients
  • 2 tablespoons olive oil, divided
  • 2 tablespoons salted butter
  • 1/2 large yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 head broccoli, cut into small florets
  • salt and pepper to taste
  • 1/4 cup all-purpose flour
  • 16 oz frozen bread dough, thawed
  • 2 tablespoons pesto
  • 1 cup shredded cheddar
  • 8 slices mozzarella
  • 8-10 fresh basil leaves
  • 1/4 cup grated parmesan
  • 1 (24 oz) jar marinara, warmed
Preparation
  1. Preheat the oven to 400˚ F. Use 1 tablespoon olive oil to grease an 11”x13” baking sheet.
  2. Melt butter in large skillet over medium heat. Add onions and garlic, cook for 2 minutes. Add broccoli and season generously with salt and pepper. Cook for 1-2 minutes or until broccoli turns bright green. Set aside to cool.
  3. Flour a baking mat or worktop with flour and roll out dough to size of 11”x13”. Top with pesto, but leave 1” portion at the edges free.
  4. Top pesto with broccoli and add cheddar, too. Add mozzarella and basil on top of that. Fold short side over on one end then continue rolling. Carefully transfer to baking sheet (seam side down) and cut 5 slits in top to vent steam.
  5. Brush with remaining olive oil and sprinkle with parmesan cheese. Bake for 20 minutes or until golden brown on top. Allow to cool for 5 minutes before slicing and serve with warm marinara sauce to dip in.
This one's a keeper.
Course: Dinner
Diet(s): Vegetarian, Vegetarian
Allergen(s): Wheat, Gluten, Milk, Wheat, Gluten, Milk

Recipe adapted from Food Network.

<< Go Back

Ree Drummond's Broccoli Cheese Stromboli

Ree Drummond's Broccoli Cheese Stromboli

4.3 from 4 votes
Cuisine: American
Servings: Makes 8 slices
Calories: 436kcal
Author: Rose Heichelbech
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 2 tablespoons olive oil, divided
  • 2 tablespoons salted butter
  • 1/2 large yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 head broccoli, cut into small florets
  • salt and pepper to taste
  • 1/4 cup all-purpose flour
  • 16 oz frozen bread dough, thawed
  • 2 tablespoons pesto
  • 1 cup shredded cheddar
  • 8 slices mozzarella
  • 8-10 fresh basil leaves
  • 1/4 cup grated parmesan
  • 1 (24 oz) jar marinara, warmed

Preparation

  1. Preheat the oven to 400˚ F. Use 1 tablespoon olive oil to grease an 11”x13” baking sheet.
  2. Melt butter in large skillet over medium heat. Add onions and garlic, cook for 2 minutes. Add broccoli and season generously with salt and pepper. Cook for 1-2 minutes or until broccoli turns bright green. Set aside to cool.
  3. Flour a baking mat or worktop with flour and roll out dough to size of 11”x13”. Top with pesto, but leave 1” portion at the edges free.
  4. Top pesto with broccoli and add cheddar, too. Add mozzarella and basil on top of that. Fold short side over on one end then continue rolling. Carefully transfer to baking sheet (seam side down) and cut 5 slits in top to vent steam.
  5. Brush with remaining olive oil and sprinkle with parmesan cheese. Bake for 20 minutes or until golden brown on top. Allow to cool for 5 minutes before slicing and serve with warm marinara sauce to dip in.