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ROTOLO DI BROCCOLI




Source of Recipe


Ciao Italia


Recipe Introduction


Broccoli Roll


List of Ingredients




1 recipe Straight Dough
1/4 cup Colavita (tm) Extra-Virgin Olive Oil
2 cloves garlic, minced
2 cups finely chopped cooked broccoli
2 tablespoons red wine vinegar
2 teaspoons minced fresh basil
1 teaspoon dried oregano
1/2 pound pepperoni, diced
1/4 pound mozzarella cheese, diced
1/4 pound Provolone cheese, diced
Salt and freshly ground black pepper to taste

1 large egg beaten with 1 teaspoon water for egg wash
Coarse salt
Sesame seeds



Recipe



Prepare the dough as directed and set aside to rise until doubled in size.

In a large frying pan, heat 3 tablespoons of the oil. Add the garlic and sauté until soft. Add the broccoli and sauté for 2 to 3 minutes. Add the wine vinegar, basil, and oregano and cook for 2 to 3 minutes. Remove the mixture to a bowl and let cool.

Punch the dough down, turn it out onto a floured surface, and knead for 5 minutes. Roll the dough out to a 12-´-14-inch rectangle. Lift the dough onto a lightly greased baking sheet; don't worry if the edges hang over the sides of the sheet at this point.

Brush the top of the dough with the remaining 1 tablespoon olive oil. Spread the broccoli mixture over the dough to within 1/2 inch of the edges. Scatter the diced pepperoni and cheeses over the dough and sprinkle with salt and pepper. Starting with a long side, roll the dough up tightly like a jelly roll. Pinch the seam to seal and position the roll so the seam is on the bottom; tuck the 2 ends under the roll.

Brush the top with the egg wash and sprinkle with coarse salt and sesame seeds. Cover with a towel and let rise for about 30 minutes.

Preheat the oven to 375°F.

Bake for 25 to 30 minutes, or until nicely browned. Let cool and cut into thick slices.

This recipe is from CIAO ITALIA by Mary Ann Esposito, published by William Morrow and Company, Inc., in 1991.