Quick and easy Stromboli

Is delivery from your local pizza joint your go-to meal on nights you just don’t have time to make dinner? In even less time, you can have a warm homemade cheese and pepperoni stuffed stromboli on your dinner table. Make these filled pizza-like turnovers in advance and you can take them out of your freezer and pop them into your oven on any night when you want Italian for dinner.
Stromboli, a cross between pizza and a calzone, is a classic Italian food that is a perfect family-style meal that can be made ahead and frozen. Classic fillings include mozzarella cheese, pepperoni, and broccoli rabe, but you can stuff it with just about anything you like. Be creative with your choices of cheese, meat, and vegetables and enjoy a savory array of tastes and textures. You can even give a dessert stromboli a try, generously filling the dough with chocolate and strawberries or Nutella and bananas.

Cheesy Broccoli Stromboli

Makes 4 stromboli
Ingredients:
2 pounds of refrigerated pizza dough
Flour
1 pound mozzarella cheese, shredded
1 cup Swiss cheese, shredded
1 cup provolone cheese, shredded
1 cup pepperoni, sliced
1 cup steamed broccoli rabe
Italian seasoning
Olive oil
2 eggs, beaten

Directions:
Divide dough into 4 dough balls. Place dough on a baking sheet and cover with a damp kitchen towel and store in an oven (turned off) for about 2 hours or until risen. Remove dough and preheat oven to 350 degrees F. Place one ball of dough on a flat, floured surface, keeping the other balls covered. Roll dough ball out into a flat circle, about 12 inches in diameter. When fully rolled out, top with 1/4 of the cheeses, pepperoni, and broccoli rabe. Sprinkle with Italian seasoning and drizzle with olive oil. Roll dough into a log formation and seal edges by folding each edge into a triangle then folding over towards the center. Repeat with remaining dough and ingredients. Move stromboli to a baking sheet, seam side up. Brush outside with egg wash. Bake stromboli for 30 to 40 minutes or until golden brown. Enjoy immediately or let stromboli fully cool then wrap in aluminum foil.

Stromboli can be stored in refrigerator for up to a week or in freezer for up to 6 months. When ready to use, simply reheat in a 350 degree F. oven for 30 to 40 minutes, or until warmed through. If you know you are going to use the stromboli, take it out of the freezer and let it defrost in refrigerator for a few hours.