Broccoli and spinach Stromboli

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Step 1

Preheat oven to 475

Step 2

Bring large pot of salted water to boil. Add broccoli. Cook for 4-5 minutes, until slightly softened. Add spinach. And cook 1-2 minutes until wilted & broccoli is soft. Drain thoroughly, squeeze water out. Transfer to cutting board. When cook enough to handle, roughly chop.

Step 3

Transfer spinach & broccoli to large bowl. Add lemon zest, half the garlic, and as much of red pepper flakes as desired. Season with salt and pepper.

Step 4

Transfer dough to oiled sheet pan. Stretch into a 16 inch x 10 inch rectangle. (If resistant let rest for 5 minutes. Spread filling down the center of dough, forming a 4 inch wide log. Top with the cheese, season with salt and pepper. Fold short sides of dough about 3 inches over filling. Fold one of long sides over filling. Carefully roll the Stromboli over remaining long side to seal. Arrange seam side down in center of sheet pan

Step 5

Cut 5 evenly placed slits on an angle on top of the Stromboli. Season with salt and pepper. Bake 20-25 minutes, until dough is golden brown and cheese has melted. Remove from oven and let stand at least 2 minutes. Transfer to cutting board and cut into 4 pieces.

Step 6

In same pot, heat 1 tsp of olive oil and remaining garlic on medium high until fragrant. Add tomato sauce and cook, stirring occasionally, 4-6 minutes or until thickened. Remove from heat, season with salt and pepper to taste. Serve alongside Stromboli for dipping.