A Stromboli is often confused with a calzone, and although they may begin with the same ingredients, it is how they are assembled that makes them different, more specifically, how they are sealed. A Stromboli is either rolled or braided, while a calzone is a circle folded in half and then the edges are pinched closed. You can fill either one of these pizza derivatives with a multitude of ingredients, and the list of fillings is only as limited as your imagination.
I had bought a bunch of broccoli rabe one week, and after sautéing two bunches to enjoy as a side dish, I decided to combine the last bunch with some kale and make a Stromboli for lunch. You can use any flavorful cheese in the filling to pair with the greens, but I prefer a full-flavored cheese such as provolone or aged Asiago to balance out the bitter greens.
If you do not care for bitter greens, you could also use all baby kale or spinach. Just ensure that you squeeze out as much liquid as possible before assembling your Stromboli. Although it is always best to start with homemade dough, you can buy already prepared fresh pizza dough at most grocery stores now, saving a great deal of time.
- 1 Pound Pizza Dough
- 3 Tablespoons Olive Oil
- 3 Cloves Garlic, Minced
- 1 Bunch Broccoli Rabe
- 8 Ounces Baby Kale
- 1 Pound Sliced Provolone or Asiago Cheese
- Sea Salt and Black Pepper To Taste
- Pinch of Crushed Red Pepper Flakes
- 1 Large Egg
- 3 Tablespoons Sesame Seeds
- Preheat oven to 375 degrees F.
- Bring a large pot of salted water to a boil over high heat, then add broccoli rabe; boil until tender, 3 to 4 minutes.
- Transfer to a large bowl filled with ice water.
- Next add the kale to pot; boil 1 minute.
- Transfer to bowl with ice water.
- Let greens remain submerged until cold, about 5 minutes.
- Drain greens squeezing out all excess water with your hands, then coarsely chop.
- Heat olive oil in a frying pan over medium heat, then add the garlic, salt, pepper, and red pepper flakes.
- Once sizzling, add the greens and toss to coat in the seasoned oil.
- Cool to room temperature.
- Uncover dough the dough, and roll into an 18×15-inch oval on a lightly floured work surface.
- Arrange cheese in 2 rows down center lengthwise of rolled dough, leaving a 4-inch border on sides and a 1-inch border at ends.
- Arrange broccoli rabe mixture evenly over cheese.
- Seal by either bringing edges of dough up and over filling; pinching together side seams and ends of dough, or braid the dough as I have.
- To braid, starting 1 1/2 inches from the filling, make parallel horizontal cuts in the dough at 1 1/2 inch intervals down both sides, leaving a 1 1/2 inch border at the top and bottom.
- Fold the top and bottom edges over the filling, and starting at the top fold one strip over the filling from the right side, then the left, slightly overlapping each.
- Continue alternating strips to create a braided effect, tucking in the end strips as needed.
- Cover with a kitchen towel, and allow the Stromboli to rise 30 minutes.
- Place seam-side down on a large baking sheet.
- Beat egg with 2 teaspoons of water.
- Brush top, sides and ends of stromboli with egg wash, then sprinkle top and sides with sesame seeds.
- Bake in preheated oven until stromboli is well browned and bubbling, 35 to 40 minutes. Serve immediately.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 875Total Fat: 52gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 130mgSodium: 1606mgCarbohydrates: 60gFiber: 4gSugar: 4gProtein: 43g