Broccoli, Tomato, And Mozzarella Stromboli

• 1 pound pizza dough, thawed if frozen
• all-purpose flour, for work surface
• 1 package (1 pound) frozen chopped broccoli, thawed
• 1 garlic cloves, minced
• coarse salt and ground pepper
• 1 cup marinara sauce
• 1 1/2 cups shredded part-skim mozzarella
• 2 ounces thinly sliced Genoa salami, chopped
• 1 tablespoon olive oil

1. Preheat the oven to 400. 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 3x4 inch oval, then to a 6x8 inch oval.
2. Place broccoli in a strainer, and press to remove excess liquid. Transfer to a double layer of paper towels, and pat dry.
3. 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.
4. Starting at a shorter end, roll up each stromboli, and place, seam side down, on a baking sheet. Using the tip of a paring knife, cut two slits in the top of each. Bake until golden, 25 to 30 minutes. Serve stromboli with 1/2 cup marinara for dipping.

pizza, flour, broccoli, garlic, salt, marinara sauce, mozzarella, salami, olive oil

Taken from www.epicurious.com/recipes/member/views/broccoli-tomato-and-mozzarella-stromboli-50146961 (may not work)