Broccoli Ricotta Mini-Stromboli

Broccoli Ricotta Mini-Stromboli

Yields8 Servings
Ingredients
For the Stromboli:
 1 lb whole wheat pizza dough
 1 tbsp olive oil
 1 cup part skim mozzarella, freshly shredded
For the broccoli filling:
 2 broccoli crowns, diced small
 1 tbsp olive oil
 ½ tsp black pepper
 ½ cup part skim ricotta cheese
For the dipping sauce:
 3 tbsp olive oil
 ½ large yellow onion, small dice
 10 garlic cloves, sliced thin
 2 (28-ounce) cans crushed tomatoes, no salt added
 ¼ tsp salt
 ¼ tsp crushed red pepper, optional
Method
1

Preheat oven to 450 degrees.

2

Make the broccoli filling:
Chop broccoli, toss with olive oil and pepper. Spread evenly on a lined baking sheet.
Roast for 7-10 minutes until softened and browned.
Add roasted broccoli and ricotta to a bowl and stir to combine. Set aside.

3

Make the sauce:
Dice onion; slice garlic.
Heat 3 tablespoons olive oil in a large saucepan over medium heat. Add onion, pepper flakes and ¼ teaspoon salt. Cook until onion is softened and just beginning to brown, about 5 to 7 minutes.
Add garlic and cook until golden, about 2 minutes more.
Add tomatoes and their juices. Bring mixture to a boil. Reduce heat to medium low and simmer. Cook until sauce is slightly thickened, about 20 minutes.

4

Spray a baking sheet and spread pizza dough to the edges of the pan.

5

Cut the dough into 4 even pieces.

6

Sprinkle cheese evenly across the 4 dough pieces in a thin layer, leaving about 1 inch of space on all sides.

7

Divide broccoli filling evenly and place in a strip in the center of the dough. Roll the dough so the two edges meet, enclosing the filling inside.

8

Pinch to seal the folded dough, fold the ends of the stromboli under to cover the exposed tips, and roll the fold to the bottom side of the stromboli. They should look like burritos!

9

Cut several slits across the stromboli to allow steam out.

10

Bake until browned on top, about 10-15 minutes. Cheese should be bubbling through the slits.

11

Cut each Stromboli in half and serve with sauce ½ cup sauce per serving.

Nutrition Facts

Serving Size 1/2 stromboli

Servings 8


Amount Per Serving
Calories 247
% Daily Value *
Total Fat 7.4g12%
Saturated Fat 1.7g9%
Cholesterol 6.7mg3%
Sodium 354.4mg15%
Total Carbohydrate 35.1g12%
Dietary Fiber 6g24%
Sugars 3.6g
Protein 10.1g21%

Calcium 13%
Iron 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 

Ingredients

For the Stromboli:
 1 lb whole wheat pizza dough
 1 tbsp olive oil
 1 cup part skim mozzarella, freshly shredded
For the broccoli filling:
 2 broccoli crowns, diced small
 1 tbsp olive oil
 ½ tsp black pepper
 ½ cup part skim ricotta cheese
For the dipping sauce:
 3 tbsp olive oil
 ½ large yellow onion, small dice
 10 garlic cloves, sliced thin
 2 (28-ounce) cans crushed tomatoes, no salt added
 ¼ tsp salt
 ¼ tsp crushed red pepper, optional

Directions

1

Preheat oven to 450 degrees.

2

Make the broccoli filling:
Chop broccoli, toss with olive oil and pepper. Spread evenly on a lined baking sheet.
Roast for 7-10 minutes until softened and browned.
Add roasted broccoli and ricotta to a bowl and stir to combine. Set aside.

3

Make the sauce:
Dice onion; slice garlic.
Heat 3 tablespoons olive oil in a large saucepan over medium heat. Add onion, pepper flakes and ¼ teaspoon salt. Cook until onion is softened and just beginning to brown, about 5 to 7 minutes.
Add garlic and cook until golden, about 2 minutes more.
Add tomatoes and their juices. Bring mixture to a boil. Reduce heat to medium low and simmer. Cook until sauce is slightly thickened, about 20 minutes.

4

Spray a baking sheet and spread pizza dough to the edges of the pan.

5

Cut the dough into 4 even pieces.

6

Sprinkle cheese evenly across the 4 dough pieces in a thin layer, leaving about 1 inch of space on all sides.

7

Divide broccoli filling evenly and place in a strip in the center of the dough. Roll the dough so the two edges meet, enclosing the filling inside.

8

Pinch to seal the folded dough, fold the ends of the stromboli under to cover the exposed tips, and roll the fold to the bottom side of the stromboli. They should look like burritos!

9

Cut several slits across the stromboli to allow steam out.

10

Bake until browned on top, about 10-15 minutes. Cheese should be bubbling through the slits.

11

Cut each Stromboli in half and serve with sauce ½ cup sauce per serving.

Broccoli Ricotta Mini-Stromboli

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