Ingredients
1 Bag of Ready made dough from your supermarket – white, wheat, or a combination of both
1 Head of fresh broccoli
4 Cheese Mexican Mix (about 1 cup or more)
1/4 to 1/2 tsp. Sea salt
1/4 to 1/2 tsp. Pepper
1 tsp. Garlic powder
4 Tbs. of Virgin Olive Oil
Directions:
Preheat oven to 375 degrees, allow your dough to defrost if frozen and rise inside the bag, or you can put the dough in a bowl covered with a towel to rise.
While dough is rising, wash, and cut the broccoli into small florets. Add 1 Tbs. olive oil to a saute pan and turn heat to medium. Add the florets and mix well to combine olive oil with broccoli. Season with 1/4 to 1/2 tsp sea salt, black pepper. Cook for 3 to 5 minutes, you want the broccoli to still be firm. Set aside.
After dough has risen, roll it out with a rolling pin , cut the dough in half. You will get 2 stromboli’s out of this. Add garlic powder to remaining olive oil and stir well. Brush the garlic/oil mixture onto the dough. Add the 4 cheese mix in the middle of the dough, add half of the broccoli on top of the cheese, then add more cheese on top of the broccoli. Repeat for other piece/half of dough. Fold left and right side of dough to cover the broccoli and cheese. Make sure that it is secure and nothing is peaking out. Make 2 or 3 slits in top of the stromboli. Lightly spray veggie oil onto large cookie sheet and place two stromboli’s onto the pan. Bake for 25 minutes or until golden brown.