Broccoli Rabe and Salami Stromboli
By Cristin WalshPublished on October 6, 2014
Time
1¼ hours, plus 1 hour rising
Yield
Serves 4
Ingredients
1 teaspoon olive oil 2 garlic cloves, minced¼ teaspoon red pepper flakes 6 ounces broccoli rabe, trimmed and cut into ¼-inch pieces2 tablespoons water 1 pound store-bought pizza dough 4 ounces thinly sliced aged provolone cheese 2 ounces thinly sliced Genoa salami 4 ounces mozzarella cheese, shredded (1 cup)1 large egg, lightly beaten1 teaspoon sesame seeds
Before You Begin
You may substitute broccoli florets for the broccoli rabe. Serve with our Basic Pizza Sauce (see related content).
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Line rimmed baking sheet with aluminum foil and grease foil. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add garlic and pepper flakes and cook until fragrant, about 30 seconds. Add broccoli rabe and water, cover, and cook until just tender, about 1 minute. Uncover and cook until liquid has evaporated, about 1 minute longer. Transfer broccoli rabe to dish towel; gather corners of towel and squeeze out excess moisture.
- Roll dough into 12 by 10-inch rectangle on lightly floured counter with long side parallel to counter edge. Shingle provolone evenly over dough, leaving 1/2-inch border along top and sides. Layer salami over provolone. Sprinkle mozzarella and broccoli rabe evenly over salami.
- Brush borders with egg (reserve remaining egg for brushing top of stromboli). Fold bottom third of stromboli in toward middle. Fold top third of stromboli down to cover first fold, creating log. Pinch seam firmly to seal. Transfer stromboli to prepared sheet, seam side down. Pinch ends firmly to seal and tuck underneath. Loosely cover stromboli with plastic wrap and let rise at room temperature for 1 hour.
- Brush top of stromboli with remaining egg. Using sharp knife, make 5 evenly spaced 1/2-inch-deep slashes, 2 inches long, on top of stromboli. Sprinkle with sesame seeds. Bake until crust is golden and center registers 200 degrees, 30 to 35 minutes, rotating sheet halfway through baking. Transfer stromboli to wire rack and let cool for 10 minutes. Transfer to cutting board and cut into 2-inch-thick slices. Serve.
Time
1¼ hours, plus 1 hour risingYield
Serves 4Ingredients
1 teaspoon olive oil
2 garlic cloves, minced
¼ teaspoon red pepper flakes
6 ounces broccoli rabe, trimmed and cut into ¼-inch pieces
2 tablespoons water
1 pound store-bought pizza dough
4 ounces thinly sliced aged provolone cheese
2 ounces thinly sliced Genoa salami
4 ounces mozzarella cheese, shredded (1 cup)
1 large egg, lightly beaten
1 teaspoon sesame seeds
Test Kitchen Techniques
Ingredients
1 teaspoon olive oil
2 garlic cloves, minced
¼ teaspoon red pepper flakes
6 ounces broccoli rabe, trimmed and cut into ¼-inch pieces
2 tablespoons water
1 pound store-bought pizza dough
4 ounces thinly sliced aged provolone cheese
2 ounces thinly sliced Genoa salami
4 ounces mozzarella cheese, shredded (1 cup)
1 large egg, lightly beaten
1 teaspoon sesame seeds
Test Kitchen Techniques
Ingredients
1 teaspoon olive oil
2 garlic cloves, minced
¼ teaspoon red pepper flakes
6 ounces broccoli rabe, trimmed and cut into ¼-inch pieces
2 tablespoons water
1 pound store-bought pizza dough
4 ounces thinly sliced aged provolone cheese
2 ounces thinly sliced Genoa salami
4 ounces mozzarella cheese, shredded (1 cup)
1 large egg, lightly beaten
1 teaspoon sesame seeds
Test Kitchen Techniques
Why This Recipe Works
For a stromboli that's easy to put together, we started off with store-bought pizza dough. After rolling the dough into a rectangle, we shingled provolone, salami, mozzarella, and slightly bitter sautéed broccoli rabe evenly over the dough. Then we brushed the borders of the dough with egg (to seal the seams) and folded the stromboli like a letter to seal in all the filling ingredients. After a 1-hour rise, we brushed the stromboli with egg, sprinkled it with sesame seeds, and baked it in a 375-degree oven—hot enough to promote browning but moderate enough to allow the dough in the center of the stromboli to cook through. Stromboli is delicious eaten as is but even better when served with tomato sauce.
Before You Begin
You may substitute broccoli florets for the broccoli rabe. Serve with our Basic Pizza Sauce (see related content).
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Line rimmed baking sheet with aluminum foil and grease foil. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add garlic and pepper flakes and cook until fragrant, about 30 seconds. Add broccoli rabe and water, cover, and cook until just tender, about 1 minute. Uncover and cook until liquid has evaporated, about 1 minute longer. Transfer broccoli rabe to dish towel; gather corners of towel and squeeze out excess moisture.
- Roll dough into 12 by 10-inch rectangle on lightly floured counter with long side parallel to counter edge. Shingle provolone evenly over dough, leaving 1/2-inch border along top and sides. Layer salami over provolone. Sprinkle mozzarella and broccoli rabe evenly over salami.
- Brush borders with egg (reserve remaining egg for brushing top of stromboli). Fold bottom third of stromboli in toward middle. Fold top third of stromboli down to cover first fold, creating log. Pinch seam firmly to seal. Transfer stromboli to prepared sheet, seam side down. Pinch ends firmly to seal and tuck underneath. Loosely cover stromboli with plastic wrap and let rise at room temperature for 1 hour.
- Brush top of stromboli with remaining egg. Using sharp knife, make 5 evenly spaced 1/2-inch-deep slashes, 2 inches long, on top of stromboli. Sprinkle with sesame seeds. Bake until crust is golden and center registers 200 degrees, 30 to 35 minutes, rotating sheet halfway through baking. Transfer stromboli to wire rack and let cool for 10 minutes. Transfer to cutting board and cut into 2-inch-thick slices. Serve.
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