| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 40 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- 1/2 large yellow onion, sliced thin
- 2 cloves garlic, minced
- 1 head broccoli, cut into small florets
- Kosher salt and freshly ground black pepper
- All-purpose flour, for rolling out the dough
- One 1-pound loaf frozen bread dough, thawed
- 2 tablespoons sun-dried tomato pesto
- 1 cup shredded Cheddar
- 8 slices mozzarella
- 8 fresh basil leaves, plus more for garnish
- 1/2 cup grated Parmesan
- One 24-ounce jar marinara, warmed
Instructions
- Preheat the oven to 400 degrees F. Oil a baking sheet with 1 tablespoon olive oil and set aside.
- Heat the butter in a large skillet over medium heat. Add the onion and garlic and cook for 2 minutes. Add the broccoli and season to taste with salt and pepper. Cook until the broccoli has softened slightly and become bright green, about 1 minute. Remove from the heat and set aside.
- Lightly flour a clean work surface and stretch or roll the dough into a large rectangle, about 11-by-13 inches. With the long side closest to you, spread the pesto on the dough, leaving about a 1-inch border on all sides. (You’ll want to maintain the 1-inch border when adding the remaining toppings.) Top the pesto with the broccoli mixture and sprinkle over the Cheddar. Shingle the mozzarella slices over the Cheddar. Sprinkle on the basil leaves.
- Fold the short sides in, then roll the dough into a log. Place the stromboli seam-side down on the prepared baking sheet. Using a sharp knife, make 5 to 6 diagonal slits on top of the dough. Brush the top with the remaining tablespoon olive oil and sprinkle with the grated Parmesan.
- Bake until golden brown, about 20 minutes.
- Allow to cool for about 5 minutes before slicing and serving. Serve the warmed marinara alongside and top each serving with some more fresh basil.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 436 |
| Total Fat | 23 g |
| Saturated Fat | 11 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 21 g |
| Cholesterol | 51 mg |
| Sodium | 819 mg |
Reviews
Absolutely scrumptious. I did not have sun-dried pesto. I used regular jar pesto, which was perfect but I did add some sun-dried tomatoes in to give it some extra flavor, but I cut down on the salt. This is a very easy Stromboli to make great for a light dinner with a salad or for lunch
I made it w broccoli rabe and sausage w garlic and shredded mozzarella cheese. It was awesome ty
This was DELICIOUS!!! We normally make our own pizza and bread dough; my husband could Not believe this was frozen!!! So light and fluffy. We added leftover mushrooms to the saute. That sundried pesto is great. I don’t have fresh basil in February but spread some pesto I had made in the summer (and frozen) over the baked slices. Perfection.
This is absolutely delicious!
This recipe is amazing and I’ve made it 3 times! It gets quicker the more times you make it! I served it at the super bowl party we went to and it was a hit!
Absolutely divine!! I skipped the onions and used a basil pesto (only thing in the house). I can not wait to make this again and switch up the fixings like she said!!
This was delicious! I added rotisserie chicken and did not serve with the side of marinara. Will definitely make again. Next time I think I’ll add a few strips of bacon. Yum!
So delicious! Made this with a homemade pizza dough and it worked great.
Yum! We all really enjoyed this. Don’t be scared, it’s so easy to roll it up.
It’s one our favorite quick meals. The pesto makes this recipe and really elevates the flavor. I added rotisserie chicken, and it is delicious.