Broccoli & Cheese Stromboli
When my friends Angie and Josh were over the other day, they told me that their kid loves stromboli. I hadn’t even thought about stromboli since high school! I tucked it away in the back of my head and then tonight I remember when I was starring at some left over pizza dough in the fridge. If you have left over pizza dough or the pre-made kind in your fridge, this is a great kid friendly alternative to pizza. Even though it’s got a lot of the same basic ingredients, I find it’s fun to mix things up a bit. It’s what kids cooking is all about.
- Robot dough attack!
- Saucing it up.
- Sprinkling cheese.
- Broccoli time.
- Rolling it up.
- Broccoli & Cheese Stromboli.
Not only did my kid like eating it, but he totally dug making it. What could be more fun than rolling up all the ingredients into a nice big log? As you can see, the robot was very involved in preparing this meal. He was with us every step of the way but didn’t get a chance to taste it because my kid cleaned his plate. Next time we’ll have to have Angie and Josh’s daughter, Molly, taste test it for us. Now for the recipe…
Broccoli & Cheese Stromboli
Prep Time: 12 mins Cooking Time: 20 to 25 mins
Ingredients:
1 package pre-made pizza dough (we used whole wheat)
2 cups broccoli florets (blanched and chopped)
1 cup good marinara sauce
2 tablespoons ricotta cheese
1 teaspoon oregano
1 1/2 cups part skim mozzarella
Grated Parmesan for sprinkling
1 egg
1 tablespoon water
Preheat the oven to 400 degrees. In a small bowl mix together ricotta, sauce and oregano. Roll out pizza dough on a floured surface into a rectangle. Spread sauce mixture evenly on dough leaving room on the sides for crimping. Top with broccoli and mozzarella. Sprinkle the top with some Parmesan. Starting at one end roll the dough up and crimp the edges to seal. Transfer to a greased cookie sheet. Crack egg into a small bowl, add water to egg and whisk to form egg wash. Brush the top of the dough with egg wash and poke a few holes to let steam out. Cook for 20 to 30 minutes or until crust is well cooked and golden brown. Be sure to let it cook until it’s good and crusty – otherwise the inside will be too doughy. Let sit for 5 minutes before slicing. Serve with extra marinara for dipping. Makes approximately 8 slices.
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