Baby Broccolini Stromboli: Broccoli Rabe

Deciding what to make for dinner….Not so much fun.  It is so easy to get into a groove of the same 5 or 6 concoctions that your family expects and even looks forward to. But sometimes it is great to throw something different together. Tonight was one of those nights.

Family friends of ours have mastered the art of this dish, the famous “Broccoli Rabe Stromboli,” that my mother’s dear friend Rita makes, draws crowds from near and far. My husband happens to be one of Rita’s adoring food groupies, so on occasion he requests one of her renowned Stromboli masterpieces from me. I do my best, and have found that as with many baking and cooking expeditions, this one is simple and simply delicious. A few fresh ingredients come together just beautifully. It is also very versatile and can accommodate any number of filling combinations. Your family or guests will happily gobble this up and ask for it again and again. Enjoy and happy eating.

Baby Broccolini Stromboli: Broccoli Rabe

Ingredients:
1 bag uncooked pizza dough (visit your local grocery store bakery)
1 bunch Baby Broccolini or Broccoli Rabe
3-4 garlic cloves finely chopped
1, 8 ounces package of Baby Bella mushrooms, sliced
2 cups grated mozzarella cheese
2-3 tablespoons Extra Virgin Olive Oil
2 Tablespoons flour
1/4 cup dry white table wine

Directions:
Allow pizza dough to come to room temperature.
Finely chop garlic cloves and begin to lightly saute in Olive Oil on medium heat.

Clean and cut the Broccolini and add to the pan.

Clean and dry the mushrooms and add to the pan.

Allow to sautée for 8-10 minutes until broccoli is bright green and mushrooms begin to soften.

Dissolve 2 Tablespoons of flour in white table wine or water, and add to the hot pan. This helps to thicken the liquid from the vegetables without adding cream or cheese.

Roll out your pizza dough on a lightly floured surface until it forms a 12 inch wide rectangle.

Lightly cover the dough with a few hand fulls of mozzarella cheese.

Cover the pizza dough with the Broccolini mixture and gently spread, leaving 2 inches uncovered around the edges.

Add another handful or two of the remaining mozzarella cheese on top of the broccolini mixture.
Gently begin to roll up your stromboli starting at one of the wide edges.

Once it is completely rolled up, none of the filling will be visible.
Gently but firmly pinch and tuck the ends under.
Transfer to a parchment lined baking sheet.
You don’t want any of the yummy filling to escape during the baking process, so make sure those edges are tightly pinched closed and folded under the roll.

Brush the roll with olive oil and sprinkle with the remaining mozzarella cheese.

Bake at 350 degrees F for 30-40 minutes.
Cover loosely with foil if the outer crust begins to brown too quickly.
This should not cook to quickly. You want to be sure the dough in the center is completely baked before removing from the oven.
When all of the stromboli loaf is nicely browned, remove from the oven and allow to rest.

Gently cut with a bread knife and serve with your favorite red sauce, or as Rita would say “gravy”.

Be creative. Try it with your favorite pizza toppings. Throw in some basil and tomatoes, pepperoni is also a fabulous choice, and pesto with sausage rocks. But, for a lighter week day fare the “Broccoli Rabe” is just perfect.

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Baby Broccolini Stromboli

Family friends of ours have mastered the art of this dish, the famous "Broccoli Rabe Stromboli," that my mother's dear friend Rita makes, draws crowds from near and far. My husband happens to be one of Rita's adoring food groupies, so on occasion he requests one of her renowned Stromboli masterpieces from me. I do my best, and have found that as with many baking and cooking expeditions, this one is simple and simply delicious. A few fresh ingredients come together just beautifully. It is also very versatile and can accommodate any number of filling combinations. Your family or guests will happily gobble this up and ask for it again and again. Enjoy and happy eating.

Ingredients:

1 bag uncooked pizza dough (visit your local grocery store bakery)
1 bunch Baby Broccolini or Broccoli Rabe
3-4 garlic cloves finely chopped
1, 8 ounces package of Baby Bella mushrooms, sliced
2 cups grated mozzarella cheese
2-3 tablespoons Extra Virgin Olive Oil
2 Tablespoons flour
1/4 cup dry white table wine

Directions:

Allow pizza dough to come to room temperature.
Finely chop garlic cloves and begin to lightly saute in Olive Oil on medium heat.

Clean and cut the Broccolini and add to the pan.

Clean and dry the mushrooms and add to the pan.

Allow to sautée for 8-10 minutes until broccoli is bright green and mushrooms begin to soften.

Dissolve 2 Tablespoons of flour in white table wine or water, and add to the hot pan. This helps to thicken the liquid from the vegetables without adding cream or cheese.

Roll out your pizza dough on a lightly floured surface until it forms a 12 inch wide rectangle.

Lightly cover the dough with a few hand fulls of mozzarella cheese.

Cover the pizza dough with the Broccolini mixture and gently spread, leaving 2 inches uncovered around the edges.

Add another handful or two of the remaining mozzarella cheese on top of the broccolini mixture.
Gently begin to roll up your stromboli starting at one of the wide edges.

Once it is completely rolled up, none of the filling will be visible.
Gently but firmly pinch and tuck the ends under.
Transfer to a parchment lined baking sheet.
You don't want any of the yummy filling to escape during the baking process, so make sure those edges are tightly pinched closed and folded under the roll.

Brush the roll with olive oil and sprinkle with the remaining mozzarella cheese.

Bake at 350 degrees F for 30-40 minutes.
Cover loosely with foil if the outer crust begins to brown too quickly.
This should not cook to quickly. You want to be sure the dough in the center is completely baked before removing from the oven.
When all of the stromboli loaf is nicely browned, remove from the oven and allow to rest.

Gently cut with a bread knife and serve with your favorite red sauce, or as Rita would say "gravy".

Be creative. Try it with your favorite pizza toppings. Throw in some basil and tomatoes, pepperoni is also a fabulous choice, and pesto with sausage rocks. But, for a lighter week day fare the "Broccoli Rabe" is just perfect.

 

Elizabeth Montgomery James

After living in California for several years, Beth and her husband, Rod, relocated to Florida, to live, work, and play. They have two adorable daughters, and Beth is very involved with her children’s schools as a parent volunteer, Daisy troupe, and other community organizations such as the Junior League. Beth enjoys crafts, yoga and fitness, as well as a nice glass of Chardonnay. Beth is a graphic designer who has worked on national and international ad campaigns for top consumer brands, and now brings her talents to a variety of projects in and around Central Florida. In addition for bringing classic elegance to everything she touches, Beth has a natural talent for making everything pretty, from kids’ birthday parties to her garden.

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