Ingredients

The following ingredients have 12 Servings
  • 1 <a href="/recipes/goat-cheeze-pizza-recipe/">batch of pizza dough</a>
  • 1 cup broccoli rabe, or broccoli, chopped
  • 2 tablespoons olive oil, divided
  • 1 clove garlic, minced
  • 6 ounces sharp provolone cheese, sliced
  • 8 ounces prosciutto, thinly sliced
  • 12 ounces fresh mozzarella
  • 16 ounces roasted red peppers, 1 jar, drained and blotted dry
  • 1 tablespoon grated parmesan cheese

Instruction

  • Prepare dough according to directions. In a small pot, place a few inches of water and bring to a boil. Blanch broccoli rabe 2-3 minutes then place the broccoli rabe into ice water for one minute to stop cooking. Strain and blot dry. Place a medium skillet with 1 tablespoon olive oil over medium-high heat. Add broccoli rabe and garlic. Saut&eacute; 3-4 minutes until wilted. **If using broccoli, follow instructions to blanch the broccoli then sauce until crisp tender, about 5-6 minutes. Preheat oven to 400&deg;F. Line a baking sheet with parchment paper and set aside. Roll risen dough to a 16x8-inch rectangle. Evenly layer provolone over dough. Top provolone with prosciutto. then red peppers, broccoli rabe and lastly, mozzarella cheese. Fold the short ends over the ingredients by about 1-inch. Then starting with a long end, carefully roll the stromboli up. Pinch down the entire length of the seam to seal the dough. Move dough to prepared baking sheet and brush top with remaining 1 tablespoon olive oil and sprinkle with parmesan cheese. Cut a slit in the top of the dough about every 2 inches. Bake in preheated oven for 50 minutes to 1 hour until deep golden brown. Cool for 10 minutes before slicing.