Three Cheese Broccoli Rabe, Prosciutto, and Roasted Red Pepper Stromboli

27 Jan

YUM! this was really good! roasted peppers, broccoli rabe, prosciutto, pizza dough, cheese – all rolled into one pretty dinner

DSC_7378

Three Cheese Broccoli Rabe, Prosciutto, and Roasted Red Pepper Stromboli
adapted from parsleysagesweet

ingredients:
pizza dough
1 bunch of broccoli rabe washed and woody stems removed
2 tablespoons olive oil
2 garlic cloves, minced
hot chili flakes (optional)
Kosher salt and fresh ground black pepper
2 or 3 large red bell peppers, roasted seeded, peeled – each one sliced flat, into 3 or 4 pieces, blotted dry
12 oz fresh mozzarella cheese, sliced
8 oz thinly sliced prosciutto
8 oz thinly sliced provolone cheese
Olive oil
Asiago or any Italian hard cheese

directions:
Cut the cleaned and trimmed bunch of broccoli rabe in half, then boil in two inches of salted water for about 3 to 4 minutes. Strain and drop into a bowl of ice water to stop the cooking. Strain again and blot dry. Heat the tablespoon of olive in a saute pan. Add the minced garlic and saute until soft but not browned. Add broccoli rabe a little at a time until wilted. Saute for 2 to 3 minutes, adding salt and pepper to taste, plus your desired amount of hot chili flakes, if using. Remove the broccoli rabe from the pan to a plate to cool.

Spread the mozzarella cheese, prosciutto, roasted red peppers, provolone cheese, and broccoli rabe evenly over dough, layer by layer in the order listed. Roll up the dough, starting at one of the shorter sides, but without rolling too tightly. Seal all ends well, pinching the dough together.
Place on oiled baking sheet or a baking sheet lined with a silpat or parchment paper. Use a skewer or knife to pierce several holes through the dough all the way down to the baking sheet but not all the way through. Brush loaf with olive oil, them top with peels of asiago cheese (or any hard Italian cheese you prefer).
Bake at 400 degrees F for about an hour until golden brown. Let rest a few minutes before slicing.

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