Salami Rolls
Recreating your favorites from the local pizza parlor is easy, and usually much healthier.
Ingredients
- ½ Pizza Dough for Broccoli, Tomato, and Mozzarella Stromboli
- All-purpose flour for work surface
- 1 package frozen chopped broccoli thawed
- 2 garlic cloves minced
- Coarse salt and ground pepper
- 1 cup marinara sauce
- 1 ½ cups shredded part-skim mozzarella
- 2 ounces thinly sliced Genoa salami chopped
- 1 tablespoon olive oil
Instructions
- 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.
Notes
Roll up the stromboli, tucking in the filling as you go. There’s no need to crimp the ends.