The Kids Ate Broccoli!!

Can you believe it? I'm not sure I even believe it! Okay, so it wasn't much broccoli and I did hide it, but they actually ate it. Here is the recipe for something new I tried tonight that was really good and easy.

Broccoli, tomato, and mozzarella stromboli
1 lb pizza dough, thawed if frozen (I used two cans of the Pillsbury dough)
all-purpose flour, for work surface
1 pkg (1lb) frozen chopped broccoli, thawed - I ended up using only about 1/2 of the package
2 garlic cloves, minced
salt and pepper
1 cup marinara sauce (and more for dipping later)
1 1/2 cups shredded mozzarella
2 oz thinly sliced Genoa salami, chopped (I got this at the Wal-Mart deli)
1 Tbsp olive oil

1. Preheat oven to 400 degrees. Lined a large rimmed baking sheet with foil. I used my Pampered Chef pizza stone and it worked great. Divide dough into 4 pieces (I didn't use all of the dough from the 2nd can). On a lightly floured surface stretch out the dough a little bit into ovals (mine never ended up oval shaped and don't stretch it too much or it will fall apart when you roll it up).

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 (I didn't use salt). Top each one with mozzarella, salami and marinara.

4. Roll up each stromboli and place seam side down on baking sheet. Using the tip of a paring knife, cut two slits in the top of each. Brush with olive oil. Bake until golden, 25 to 30 minutes. Serve with marinara for dipping.

I called these "Pizza Rolls" and the kids ate them up! Next time I plan to mix the broccoli in the marinara and hide it a little better. Kyle did find some "green stuff" after he had eaten almost the entire thing and didn't want any more. Who knows if they will ever eat them again, but at least they got some green veggies in them tonight.