Stuffed Broccoli Rabe Roll- Rotolo Di Broccoletto
- Ready In:
- 45mins
- Ingredients:
- 14
- Yields:
-
6-8 slices
ingredients
- 1⁄4 cup extra virgin olive oil
- 2 garlic cloves, peeled and minced
- 2 lbs fresh broccoli rabe
- 2 tablespoons red wine vinegar
- 2 tablespoons minced fresh basil
- 1 1⁄4 teaspoons dried oregano
- 1 teaspoon salt
- 1 (1 lb) package store-bought pizza dough (or homemade_)
- 4 ounces mozzarella cheese, cut into small pieces (1 small ball )
- 1⁄4 lb provolone cheese, cut into small pieces
- 1 large egg
- 1 teaspoon water
- coarse salt, for sprinkling
- sesame seeds, for sprinkling
directions
- Heat 3 tablespoons of the oil in a sauté pan and cook the garlic until very soft.
- Stir in the broccoli rabe and cook for 3 minutes.
- Stir in the wine vinegar, basil, oregano, and salt.
- Transfer the mixture to a bowl. Let it cool 5 minutes.
- Put the dough in a bowl and allow it to come to room temperature.
- Roll it out on a floured surface into a 12 X 14-inch rectangle and place it on a lightly greased rimless baking sheet.
- Brush the top of the dough with the remaining olive oil.
- Spread the broccoli mixture over the top to within 1/2 inch of the edges, Scatter the cheeses on top.
- Starting with the side closest to you, roll the dough up tightly like a jelly roll on the baking sheet, tucking in the 2 side ends as you roll.
- Pinch the undersides of the dough together to seal it.
- Mix the egg with the water in a small bowl and use it to brush the top of the dough.
- Then sprinkle the coarse salt and sesame seeds evenly over the top.
- Preheat the oven to 375°F.
- Cover the roll with a towel and allow it to rise for 25 minutes.
- Bake for 30 to 35 minutes or until nicely browned.
- Let the roll cool about 5 minutes on the baking sheet before using a large spatula to transfer it to a cooling rack.
- Cut the roll while warm into thick slices.
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RECIPE SUBMITTED BY
Antifreesz
United States