Broccoli, tomato, and mozzarella stromboli

Since I've been slacking on putting up food recipes and pics, I will contribute a stromboli recipe today. I don't really know what "stromboli" means but it looks like a chubby, stuffed bread stick to me. I didn't make my own dough and used a can of frozen pizza crust dough instead. If you are as cheap as me and use the Walmart-brand (such as Great Value) frozen dough, you would expect to make 4 of these in one can. It's not necessary to use frozen broccoli; if you can't find Genoa salami, just use any kind you can get on. 

Here is the recipe from EVERYDAY FOOD (Martha Stewart's magazine).

Broccoli, tomato, and mozzarella stromboli

serves 4

1 pound pizza dough, thawed if frozen

all-purpose flour, for work surface

1 package (1 pound) frozen chopped broccoli, thawed

2 garlic cloves, minced

coarse salt and ground pepper

1 cup marinara sauce

1 1/2 cups shredded part-skim mozzarella

2 ounces thinly sliced Genoa salami, chopped

1 tablespoon olive oil

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1. Preheat oven to 400 degree. Line a large rimmed baking sheet with foil. Divide dough into 4 pieces. On a lightly floured work surface, stretch out each piece, first to a 3-by-4 inch oval, then to a 6-by-8-inch oval (let dough rest briefly if too elastic to work with).

2. drain and pet dry broccoli if necessary.

3. Dividing evenly, scatter broccoli over dough, leaving a 1/2-inch border. Sprinkle with garlic, and season with salt and pepper. Dividing evenly, top with mozzarella, salami, and 1/2 cup marinara.

4. Starting at a shorter end, roll up each stromboli, and place, seam side down, on baking sheet. Using the tip of a paking knife, cut two slits in the top of each. Bake until golden, 25 to 30 minutes. Serve stromboli with 1/2 cup marinara for dipping.