Broccoli Tomato And Mozzarella Stromboli Recipes

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BROCCOLI CHEESE STROMBOLI



Broccoli Cheese Stromboli image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 14

2 tablespoons olive oil
2 tablespoons salted butter
1/2 large yellow onion, sliced thin
2 cloves garlic, minced
1 head broccoli, cut into small florets
Kosher salt and freshly ground black pepper
All-purpose flour, for rolling out the dough
One 1-pound loaf frozen bread dough, thawed
2 tablespoons sun-dried tomato pesto
1 cup shredded Cheddar
8 slices mozzarella
8 fresh basil leaves, plus more for garnish
1/2 cup grated Parmesan
One 24-ounce jar marinara, warmed

Steps:

  • Preheat the oven to 400 degrees F. Oil a baking sheet with 1 tablespoon olive oil and set aside.
  • Heat the butter in a large skillet over medium heat. Add the onion and garlic and cook for 2 minutes. Add the broccoli and season to taste with salt and pepper. Cook until the broccoli has softened slightly and become bright green, about 1 minute. Remove from the heat and set aside.
  • Lightly flour a clean work surface and stretch or roll the dough into a large rectangle, about 11-by-13 inches. With the long side closest to you, spread the pesto on the dough, leaving about a 1-inch border on all sides. (You'll want to maintain the 1-inch border when adding the remaining toppings.) Top the pesto with the broccoli mixture and sprinkle over the Cheddar. Shingle the mozzarella slices over the Cheddar. Sprinkle on the basil leaves.
  • Fold the short sides in, then roll the dough into a log. Place the stromboli seam-side down on the prepared baking sheet. Using a sharp knife, make 5 to 6 diagonal slits on top of the dough. Brush the top with the remaining tablespoon olive oil and sprinkle with the grated Parmesan.
  • Bake until golden brown, about 20 minutes.
  • Allow to cool for about 5 minutes before slicing and serving. Serve the warmed marinara alongside and top each serving with some more fresh basil.

TOMATO, BROCCOLI, AND MOZZARELLA CASSEROLE



Tomato, Broccoli, and Mozzarella Casserole image

This recipe was the main vegetarian Thanksgiving dish at my family gathering in 2012. Basil makes a strong appearance in the overall flavor. It is from thekitchn.com.

Provided by BB2011

Categories     Beans

Time 50m

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 14

12 ounces farfalle pasta
1 lb broccoli floret
3 large tomatoes, divided
3/4 lb onion, diced
4 garlic cloves, very finely minced
1 (15 ounce) can chickpeas, drained
3/4 cup basil leaves, chopped and divided
1/2 lb fresh full-fat mozzarella cheese, divided
3 large eggs
1 cup cottage cheese (4% milkfat or greater)
1 lemon, juiced
3/4 cup grated parmesan cheese, divided
2 teaspoons salt
1 teaspoon black pepper

Steps:

  • Heat the oven to 375°F and lightly grease a 9x13-inch casserole dish with olive oil.
  • Boil water with salt. Add the farfalle and cook for 11 minutes (nearly al dente). Drain.
  • Steam the broccoli just until tender. Drain and chop into florets. Toss with the cooked pasta.
  • Coarsely chop two of the tomatoes and add them to the pasta.
  • Stir in the chopped onion and minced garlic, along with the drained chickpeas, and 1/2 cup of the chopped basil.
  • Tear 2/3 of the fresh mozzarella into marble-sized chunks and fold into the pasta mixture.
  • Whisk the eggs with the cottage cheese and lemon juice. Stir in 1/2 cup of Parmesan. Stir this liquid into the pasta mixture with salt and pepper until well combined.
  • Spread the pasta in the prepared baking dish.
  • Slice the remaining tomato into half-moons and arrange on top of the pasta. Tear the rest of the mozzarella into bits and scatter between the tomato slices.
  • Sprinkle the remaining 1/4 cup of Parmesan cheese on top, and drizzle with olive oil.
  • Bake for 35 minutes or until the cheese on top has melted and the casserole is bubbling. Remove from the oven and immediately sprinkle with the remaining chopped basil. Let stand for a few more minutes before serving.

BROCCOLI, TOMATO, AND MOZZARELLA STROMBOLI



Broccoli, Tomato, and Mozzarella Stromboli image

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

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

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



Pizza Dough for Broccoli, Tomato, and Mozzarella Stromboli image

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

3 1/2 cups "00" flour or strong white bread flour, plus more for work surface and bowl
1 1/2 teaspoons fine sea salt
1 1/4 cups lukewarm water
1 (1/4-ounce) package active dry yeast
1 1/2 teaspoons raw sugar, such as turbinado or Demerara
2 tablespoons extra-virgin olive oil

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.

BROCCOLI, TOMATO, AND MOZZARELLA STROMBOLI



BROCCOLI, TOMATO, AND MOZZARELLA STROMBOLI image

Categories     Sandwich     Pork     Bake

Yield 4 servings

Number Of Ingredients 9

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

Steps:

  • Preheat the oven to 400. 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 3x4 inch oval, then to a 6x8 inch oval. 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 a baking sheet. Using the tip of a paring knife, cut two slits in the top of each. Bake until golden, 25 to 30 minutes. Serve stromboli with 1/2 cup marinara for dipping.

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Top Asked Questions

How to make stromboli pizza?
Top the pesto with the broccoli mixture and sprinkle over the Cheddar. Shingle the mozzarella slices over the Cheddar. Sprinkle on the basil leaves. Fold the short sides in, then roll the dough into a log. Place the stromboli seam-side down on the prepared baking sheet.
How to cook Broccoli and tomatoes on the stove?
Cook for 2 minutes, stirring frequently. Add 2 tablespoons water, then cover the pan and steam the broccoli for about 2 minutes until it becomes bright green and the water has evaporated. Add the tomatoes and cook for 1 additional minute. Add the herbs and salt to taste.
What is broccoli sautéed with?
This quick and simple whole foods recipe for sautéed broccoli with tomato, garlic, and herbs was inspired by my mother's garden. The dish is perfect in summer and early fall when tomatoes are at their best. It's a delicious side vegetable, and it serves well with whole grain or semolina pasta.
Is broccoli a good side dish for pasta?
It's a delicious side vegetable, and it serves well with whole grain or semolina pasta. Broccoli is said to be one of the world's healthiest foods. There's nothing quite like it for taste, and it's additionally said to lower cholesterol.

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