Broccoli Tomato And Mozzarella Stromboli Food

BROCCOLI, TOMATO, AND MOZZARELLA STROMBOLI

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.

BROCCOLI CHEESE STROMBOLI

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

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.

MARINATED BROCCOLI, TOMATO & MOZZARELLA SALAD

Steps:

• Slice the bocconcini into quarters and place in a large bowl with the tomatoes.
• Mix all the dressing ingredients and pour over the tomatoes and bocconcini.
• Steam the broccoli for 7-10 minutes until just cooked (stems should be firm but easily pierced by a knife) and place into a bowl with ice water to cool down. Drain well and add to the tomatoes and bocconcini.
• Allow to marinade for 20 minutes up to 3 hours.
• Serve at room temperature.

CLASSIC STROMBOLI RECIPE (EASY DINNER OR QUICK APPETIZER!)

Steps:

• Preheat your oven to 375 degrees F.
• Lightly flour a work surface or a square of parchment paper. Roll your pizza dough into a rectangle about 12 by 14 inches. I prefer to roll out my pizza dough on parchment paper, because you can just put the paper straight into the oven without trying to transfer it.
• Brush the top of the dough with melted butter.
• Sprinkle garlic over the top. You can either use fresh garlic or the kind in the jar.
• Sprinkle the top with 1/2 cup mozzarella cheese. Leave a 1-2 inch border around 1 long edge and the two short ends.
• Top with 12 slices of ham.
• Layer slices of Pepper jack cheese on top of the ham.
• Layer salami on top of the Pepper jack.
• Add another 1/2 cup mozzarella.
• Layer on the pepperoni.
• Sprinkle the last 1/2 cup mozzarella on top, then sprinkle with parsley.
• In a small bowl, beat the egg with a fork. Add 1 tablespoon water. Use a brush to coat the 3 exposed edges of your stromboli (short, short, and 1 long edge) with egg wash.
• Carefully roll up the long edge of your stromboli, starting with the one edge that didn't get the egg wash. Roll it tightly so that it stays together.
• Seal the seam with wet fingertips, then roll over the stromboli so that the seam is facing down. Seal the ends with wet fingers, folding the dough underneath if there is extra.
• Transfer the stromboli to a baking sheet or pizza stone.
• Brush with melted butter or the extra egg wash. Whatever is most handy. I actually used a little of both.
• Sprinkle the stromboli with Parmesan cheese, then sprinkle with black pepper. Use a sharp serrated knife to make shallow diagonal cuts on top of the stromboli.
• Bake at 375 for 25-30 minutes, until the top is brown. If you are nervous that it's not done, lift an edge with a spatula and make sure the bottom is brown.
• Let sit for a few minutes so you don't burn your fingers off. Use a sharp serrated knife to chop into 8-10 slices.
• Sprinkle with fresh parsley and dip in warm marinara sauce to serve.

ITALIAN BROCCOLI WITH TOMATOES

Steps:

• Wash and cut broccoli florets in 1/2 inch pieces.
• Place broccoli and water in a shallow, round microwave-safe dish.
• Cover with plastic wrap or lid and microwave on HIGH for 5-7 minutes or until tender (every microwave is different, so keep an eye on them!).
• Stir several times- Drain.
• Stir in oregano, pepper, lemon juice and tomato wedges.
• Sprinkle cheese on top.
• Cover and microwave to melt cheese.
• Let stand 2 minutes before serving.

BROCCOLI, TOMATO SAUCE AND SMOKED MOZZARELLA

Steps:

• Boil salted water and cook the pasta for 10 minutes or until aldente. If the florets are big, cut them in half or bite sized pieces. Heat the olive oil and add the garlic and crushed red pepper and tomatoes and cook for 15 minutes or until tomatoes melt and separate from the oil. Meanwhile steam the broccoli florets until tender but cooked through. When the pasta is done, add the mozzarella to the hot sauce, then stir in the penne and broccoli and toss and mix until cheese melts into pasta and ingredients are well mixed. Serve with some grated Parmesan.

BROCCOLI, TOMATO, AND MOZZARELLA STROMBOLI

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.

PIZZA DOUGH FOR BROCCOLI, TOMATO, AND MOZZARELLA STROMBOLI

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.