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Pizza night is one time when everyone wants to be home and eating together. But, did you know that you can make a wonderful stromboli in about the same amount of time? This recipe for broccoli cheese stromboli comes from Ree Drummond, also known as the Pioneer Woman. She’s not only a blogger, cook, and author, but she’s also a mother of 4 who loves a quick meal that pleases the whole family. This stromboli is so full of flavor and can be adapted to suit your tastes or what you happen to have on hand.
If you’re into baking then you may have a white bread recipe you love to make from scratch. For the rest of us, using frozen white bread dough is the ideal solution and it cuts your preparation time down significantly. Found in the freezer section of the grocery, this dough usually comes in 3 1-pound loves per package.
For this recipe you’ll only need 1 of those loaves, which means you’ll have plenty in the freezer for when you inevitably repeat this recipe- trust me, you will want to make this again and again!
Once you’ve got your dough thawed roll it out to about 11″x13″ and grease a pan of the same size. Spread some store bought pesto almost up to the edges and the cover with a mixture of onions, garlic, and broccoli cooked in butter.
Then top with cheddar cheese, mozzarella, and finally some fresh basil leaves. This recipe is vegetarian, but you could easily pop some leftover cooked chicken pieces into the roll as well.
To roll this stromboli up, start with the short end and gently fold it over the toppings. Carefully roll this into itself and then make some slits on the top for steam to escape.
The last step before baking is to rub the dough with some olive oil and then sprinkle with grated parmesan. I found that I had to sort of scoop my hand next to the sprinkle zone to catch the extra and then press it onto the dough.
Once this is baked to golden perfection serve with some warm tomato sauce for a dinner that will delight everyone lucky enough to get some. Oh, and this is just as good (if not better) heated up the next day!
Ree Drummond's Broccoli Cheese Stromboli
Diet: Vegetarian
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
- Preheat the oven to 400˚ F. Use 1 tablespoon olive oil to grease an 11”x13” baking sheet.
- 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.
- 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.
- 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.
- 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.
Recipe adapted from Food Network.