Individual Broccoli and Cheese Stromboli

Preheat oven to 400°F (200°C). Lightly butter a baking sheet.

On a lightly floured surface, cut dough into 4 equal portions and knead each into a ball; let rest at room temperature for 5 min. With a floured rolling pin or your hands, roll or gently stretch out each piece to a 7 x 6-inch (18 x 15 cm) oval.

Set 1/4 cup (50 mL) of the cheese aside. Spread cornmeal on a plate. Cut any large broccoli florets into smaller pieces. Spread each dough oval with one-quarter of the pesto, leaving a 1-inch (2.5 cm) border. Sprinkle with half of the remaining cheese and place broccoli florets on top. Sprinkle with cheese. Bring both narrow ends of oval together over filling and overlap to enclose filling, leaving sides open. Press seam closed. Dip bottom into cornmeal, pressing gently to coat; place on prepared baking sheet, at least 2 inches (5 cm) apart. Sprinkle remaining cheese on top.

Bake for about 20 min or until dough is puffed and golden. Meanwhile, heat tomato sauce in a saucepan over medium heat until bubbling. Serve hot stromboli with sauce on the side for dipping.

If the dough springs back when you’re rolling or stretching it, let it rest for a minute, working on the next piece while the previous one rests. This allows the gluten in the dough to stretch into shape more easily.

For the Adventurous: Use Canadian aged Provolone or Asiago cheese in place of the Swiss and add crisp-cooked strips of prosciutto or bacon with the broccoli or use asparagus instead of broccoli.