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View more "Main Dishes" recipes Individual Broccoli and Cheese Stromboli  Recipe

Individual Broccoli and Cheese Stromboli

Dairy Farmers of Canada
Add to Calendar 09/20/2019 10:00 AM 09/20/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

All-purpose flour or whole wheat flour
1 lb (450 g) prepared whole wheat pizza dough
1 cup (250 mL) Canadian Swiss or Cheddar cheese, shredded
1 tbsp (15 mL) cornmeal
2 cups (500 mL) frozen broccoli florets, thawed and drained
2 tbsp (30 mL) sun-dried tomato or basil pesto
1/2 cup (125 mL) tomato pasta sauce or pizza sauce

Yields: 4 servings

See full recipe: https://www.dairygoodness.ca/recipes/individual-broccoli-and-cheese-stromboli?source=calendar
Individual Broccoli and Cheese Stromboli true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Main Dishes
  • Prep. Time 15 - 20 mins
  • Cooking Time 20 mins
  • Yields 4 servings

With store-bought prepared dough and frozen vegetables, you can make your own hand-held stuffed pizza snacks with ease. Kids will enjoy rolling the dough and adding the filling and they’ll be delighted to eat their creations, too.

  • Course Main Dishes
  • Prep. Time 15 - 20 mins
  • Cooking Time 20 mins
  • Yields 4 servings

Did you know?

Our Stove-Top Macaroni and Cheese recipe from 1995 is one of our most popular recipes of all-time. Find it here.

This recipe is brought to you by:

My Milk Calendar From the 2010 Milk Calendar Explore all Milk Calendar recipes

Ingredients

All-purpose flour or 
whole wheat flour
1 lb (450 g) prepared whole wheat pizza dough
1 cup (250 mL) Canadian Swiss or 
Cheddar cheese, shredded
1 tbsp (15 mL) cornmeal
2 cups (500 mL) frozen broccoli florets, thawed and drained
2 tbsp (30 mL) sun-dried tomato or 
basil pesto
1/2 cup (125 mL) tomato pasta sauce or 
pizza sauce

Preparation

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 (60 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.

Tips

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.

128 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

Our Stove-Top Macaroni and Cheese recipe from 1995 is one of our most popular recipes of all-time. Find it here.

This recipe is brought to you by:

My Milk Calendar From the 2010 Milk Calendar Explore all Milk Calendar recipes

Did you know?

Our Stove-Top Macaroni and Cheese recipe from 1995 is one of our most popular recipes of all-time. Find it here.

This recipe is brought to you by:

My Milk Calendar From the 2010 Milk Calendar Explore all Milk Calendar recipes

Nutritional Info

Per serving
Energy: 506 Calories
Protein: 22 g
Carbohydrate: 80 g
Fat: 14 g
Fibre: 5.6 g
Sodium: 770 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 24 % / 263 mg
Vitamin C: 79 %
Magnesium: 46 %
Thiamin: 40 %
Folate: 40 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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