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
Preheat oven to 375°. Place pizza dough on a work surface; cover with plastic wrap, and let rest at room temperature 30 minutes.
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.
Toss together broccoli rabe, kale, basil, garlic, olive oil, 1 teaspoon salt and ¼ teaspoon red pepper in a bowl.
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.
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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