Recipe of the Week...Broccoli, Tomato, and Mozzarella Stromboli

Once again, time for a new recipe of the week!  The last couple of weeks have been so hectic and we haven't spent as much time at home, but I had made these ahead of time and froze them, so they still count as something new that made it's brown-bag lunch debut this past week.  Stromboli is a twist on pizza and calzones, so for you pizza lovers...check it out.  My hubby gave it a good review.

Broccoli, Tomato and Mozzarella Stromboli (Everday Food Magazine, April 2009)

Ingredients:
1 pound pizza dough (you can buy it frozen...I made my own)
1 pound frozen chopped broccoli, thawed
2 garlic cloves, minced
1 cup pizza or pasta marinara sauce
1 1/2 c. shredded mozzarella cheese
2 ounces thinly sliced salami (or pepperoni)
salt & pepper

First, preheat oven to 400 degrees Farenheit.  Line a baking sheet with parchment paper or aluminum foil to save yourself some clean-up work later.  Divide the pizza dough into 4 different pieces.  On a lightly floured surface, stretch/roll each piece into a 6 to 8 inch oval.  Next, strain off excess liquid on broccoli and pat dry with paper towels.  Scatter broccoli even over the 4 pieces of dough, leaving a 1/2"-1" border around the edges.  Next, sprinkle on minced garlic, a little salt and pepper, mozzarella, salami, and 1/2 c. marinara sauce.  Be careful not to over-fill the dough...over else it makes it hard to roll up.  Starting at the shorter end of the oval, roll up each stromboli and place, with the seam down, on the baking sheet.  OR, if you are not ready to eat them all now, wrap them in freezer paper or aluminum foil and freeze until you are ready to bake them.  Before baking, cut two slits in the top of the dough and bake until golden brown...about 25 to 30 minutes.  Serve each stromboli with a little marinara sauce on the side for dipping.