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Taylor from All.Purpose.Flour.Child created this recipe using Muir Glen Diced Tomatoes and all the ingredients she found at the Central Co-op in Seattle.You can find your local co-op here and try this recipe too.
For the Stromboli
- Olive oil
- 2 cloves garlic, roughly chopped
- 1 pinch crushed red pepper
- 1 small bunch broccoli rabe, ends trimmed and roughly chopped
- Himalayan pink salt, To Taste
- 8 ounces sweet Italian chicken sausage, or pork sausage
- 1 medium bulb fennel, cored and thinly sliced, fronds reserved
- 1 pound storebought pizza dough
- 4 ounces low-moisture mozzarella cheese, shredded
- 4 ounces fontina cheese, shredded
- 1 (14.5 ounce) can Muir Glen Diced Tomatoes San Marzano Style with Italian Herbs, drained well and patted dry on paper towels
- 1 tablespoon oregano, fresh and finely chopped
- 1 tablespoon basil, fresh and finely chopped
- 1 egg, lightly beaten
- Flaked salt
For the Dipping Sauce
- 1 (14.5 ounce) can Muir Glen No Salt Added Tomato Sauce
- 1 pinch Himalayan pink salt
- Basil, fresh and roughly chopped
To Make the Stromboli
Preheat oven to 500ºF. Pour olive oil into a large cast iron skillet and heat over medium. Toss in garlic and sauté for 1-2 minutes, until fragrant. Add in the red pepper flakes and stir, then add in the broccoli rabe. Toss to coat in the oil and season with salt to taste. Sauté for about 4-5 minutes, until just crisp-tender, tossing occasionally. Transfer to a bowl and set aside
In the same skillet, add more olive oil and add in the sausage. Break it up into smaller pieces with a wooden spoon and cook until just cooked through, about 5-8 minutes. Remove from pan and add into bowl with the broccoli rabe.
Add more olive oil, then add the sliced fennel. Toss to coat and season to taste with salt. Cook until deep golden and caramelized and tender, about 10-15 minutes. You want to really take your time and bring out the natural sugars in the fennel here because its sweetness will really help offset the bitter edge of the broccoli rabe. Remove from heat and add to the broccoli rabe and sausage mixture.
On a parchment-lined rimmed baking sheet, sprinkle a little flour over and then gently hand-stretch the dough on it into a rough rectangle shape, using the baking sheet as a guide. You don’t want to go too thin here, so aim for about 1/4 inch thickness. It does not need to be as large as the baking sheet. Sprinkle the cheeses evenly over the dough, going all the way to the edges on 3 sides and leaving a 2-inch border on 1 of the longer sides.
Evenly sprinkle over the sausage, broccoli rabe, and fennel mixture. Repeat with tomatoes. Sprinkle over the fresh herbs then beginning with the longest side we left the gap on furthest from you, begin rolling up the stromboli. Roll it all the way up until just the plain 2 inch dough border is left and pull that up over the roll and pinch the dough to seal. Position the stromboli so the seam is on the bottom then tuck the edges of the exposed sides under the bottom as well.
Brush generously all over the surface with egg wash then sprinkle with flaky salt and the reserved fennel fronds. Use a sharp knife to create a few vent holes on top to allow the steam to escape while baking. Allow to rise again for about 15 minutes then bake for about 10-15 minutes or until deep golden brown and cheese is bubbling, rotating halfway though. Allow to cool for about 5 minutes then slice into about 1 1/2 inch pieces and serve with dipping sauce.
To Make the Dipping Sauce
Combine all ingredients in a small saucepan. Heat over medium heat until just warmed through. Remove from heat, transfer to a serving dish and sprinkle on a little more chopped basil.