Gooey Broccoli and Cheddar Stromboli

Name: Gooey Broccoli and Cheddar Stromboli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 - 6 serving(s)
Ingredients: 3 tbsp. extra-virgin olive oil; 1/2 small yellow onion, finely chopped; 2 tsp. minced garlic; 2 large crowns broccoli (about 1 1/4 lbs.), cut into small florets (6 c. florets); Kosher salt and freshly ground black pepper; 1/2 c. fresh basil leaves, finely chopped; Unbleached all-purpose flour, for dusting; 1 lb. store-bought pizza dough, room temperature; 3 c. Sargento® Creamery Shredded Natural Cheddar Cheese Sargento® Creamery Shredded Natural Cheddar Cheese (two 6-oz. bags); 1 (24-oz.) jar marinara sauce, warmed

Store-bought pizza dough makes this cheesy dish weeknight-friendly.

By Laura RegePublished: Jun 25, 2021

Dana Gallagher

Yields:

4 - 6 serving(s)

Prep Time:

15 mins

Cook Time:

30 mins

Total Time:

45 mins

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A crackly-crusted, melty stromboli may feel fancy—but it comes together quickly thanks to store-bought pizza dough. Sargento® Creamery Shredded Natural Cheddar Cheese, made with added cream, gives this recipe its delightful gooeyness. (There's also over a pound of broccoli inside!)

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Ingredients

3 Tbsp.
extra-virgin olive oil
1/2
small yellow onion, finely chopped
2 tsp.
minced garlic
2
large crowns broccoli (about 1 1/4 lbs.), cut into small florets (6 c. florets)
Kosher salt and freshly ground black pepper
1/2 cup
fresh basil leaves, finely chopped
Unbleached all-purpose flour, for dusting
1 lb.
store-bought pizza dough, room temperature
3 cups
Sargento® Creamery Shredded Natural Cheddar Cheese

Sargento® Creamery Shredded Natural Cheddar Cheese (two 6-oz. bags)
1
(24-oz.) jar marinara sauce, warmed

Directions

1. Step 1Preheat the oven to 400°. Brush a baking sheet with 1 tablespoon oil and set aside.
2. Step 2In a large skillet over medium-high, heat 1 tablespoon of the oil. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the broccoli and ½ cup water; season with salt and pepper. Cover the skillet and let the broccoli steam, until just tender but still bright green, about 4 minutes. Remove the lid and cook the broccoli mixture, stirring, until all the liquid is evaporated, 30 seconds to 1 minute more.
3. Step 3Scrape the broccoli mixture into a medium heatproof bowl and stir in the basil. Let cool while you roll out the dough.
4. Step 4Lightly dust a large piece of parchment paper or a work surface and stretch or roll the dough into a large rectangle, about 10-by-13 inches.
5. Step 5Sprinkle half of the cheese (1 bag) over the dough, leaving roughly a 3/4-inch border on all sides. Spoon the broccoli over the cheese in an even layer. Then top with remaining half of cheese.
6. Step 6Fold the short edges of the dough over the filling. Then roll the long way into a log. Slide the stromboli off of the parchment directly onto the prepared baking sheet (if working directly on a work surface, use metal spatulas and your hands to transfer the stromboli in one piece). Brush the top of the dough with the remaining tablespoon oil. Using a sharp knife, make 5 slits evenly over the top of the dough.
7. Step 7Bake the stromboli until golden brown, 25 to 30 minutes. Serve warm with the marinara for dipping.