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Kale & Broccoli Rabe Stromboli

Servings 4 to 6


  • 27 oz fresh prepared pizza dough (from a 2-lb. pizza dough)

  • 12 oz broccoli rabe

  • 8 oz baby kale (about 10 cups)

  • 1 cup chopped fresh basil

  • 5 garlic cloves, minced

  • 1 Tbsp extra-virgin olive oil, plus more for brushing

  • 1½ tsp flaky sea salt, divided

  • ½ tsp crushed red pepper, divided

  • All-purpose flour, for work surface

  • 12 oz provolone cheese, sliced

  • 2 tsp chopped fresh rosemary


  1. Preheat oven to 375°. Place pizza dough on a work surface; cover with plastic wrap, and let rest at room temperature 30 minutes.

  2. Meanwhile, bring a large pot of salted water to a boil over high heat. Add broccoli rabe; boil until tender, 3 to 4 minutes. Transfer to a large bowl filled with ice water. Add kale to pot; boil 1 minute. Transfer to bowl with ice water. Let greens remain submerged until cold, about 5 minutes. Drain and finely chop.

  3. Toss together broccoli rabe, kale, basil, garlic, olive oil, 1 teaspoon salt and ¼ teaspoon red pepper in a bowl.

  4. Uncover dough; roll into an 18×15-inch oval on a lightly floured work surface. Arrange cheese in 2 rows down center lengthwise of rolled dough, leaving a 4-inch border on sides and a 1-inch border at ends. Arrange broccoli rabe mixture evenly over cheese. Bring edges of dough up and over filling; pinch together side seams and ends of dough. Place seam-side down on a large baking sheet. Brush top, sides and ends of stromboli with olive oil. Sprinkle with rosemary, remaining ½ teaspoon salt and remaining ¼ teaspoon red pepper. Cut 5 (1-inch) slits on top.

  5. Bake in preheated oven until stromboli is well browned and bubbling, 35 to 40 minutes. Serve immediately.

Chef's Note: If you don’t have broccoli rabe, double the amount of kale in the recipe—or swap it for spinach or Swiss chard.


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