Broccoli Cheese Stromboli

 

Broccoli, Cheese and pesto rolled up in frozen bread dough. Bake until golden brown. Great dinner for meatless Tuesday or fun Friday dinners.

2 tablespoons olive oil

2 tablespoons salted butter

1/2 large yellow onion, sliced thin

2 cloves garlic, minced

1 head broccoli, cut into small florets

Kosher salt and freshly ground black pepper

All-purpose flour, for rolling out the dough

One 1-pound loaf frozen bread dough, thawed

2 tablespoons sun-dried tomato pesto

1 cup shredded Cheddar

8 slices mozzarella

8 fresh basil leaves, plus more for garnish

1/2 cup grated Parmesan

One 24-ounce jar marinara, warmed

Preheat the oven to 400 degrees F. Oil a baking sheet with 1 tablespoon olive oil and set aside.

Heat the butter in a large skillet over medium heat. 

Add the onion and garlic and cook for 2 minutes. Add the broccoli and season to taste with salt and pepper. Cook until the broccoli has softened slightly and become bright green, about 1 minute. Remove from the heat and set aside.

Lightly flour a clean work surface and stretch or roll the dough into a large rectangle, about 11-by-13 inches.

 With the long side closest to you, spread the pesto on the dough, leaving about a 1-inch border on all sides. (You'll want to maintain the 1-inch border when adding the remaining toppings.) Top the pesto with the broccoli mixture and sprinkle over the Cheddar. Shingle the mozzarella slices over the Cheddar. Sprinkle on the basil leaves.

Fold the short sides in, then roll the dough into a log. 

Place the stromboli seam-side down on the prepared baking sheet. Using a sharp knife, make 5 to 6 diagonal slits on top of the dough. Brush the top with the remaining tablespoon olive oil and sprinkle with the grated Parmesan.

Bake until golden brown, about 20 minutes.

Allow to cool for about 5 minutes before slicing and serving.

Serve the warmed marinara alongside and top each serving with some more fresh basil.

A Ree Drummon Recipe 

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Chicken Salad, Avocado and Cheddar Panini

 

For an unforgettable lunch or dinner serve this chicken salad with grapes, pecans, cranberries, avocados, tomatoes, apples & almonds. It is screaming fresh and healthy.

4 croissants, halved horizontally

3 cups Leftover Billie's Houdini Chicken Salad, recipe follows

2 cups arugula

2 avocados, sliced

2 tomatoes, sliced

4 slices Cheddar

Salt and freshly ground black pepper

 

Billie's Houdini Chicken Salad:

4 boneless, skinless chicken breasts

1 1/2 cups low-fat plain Greek yogurt

1/2 cup seedless red grapes, preferably Concord, halved

1/2 cup slivered almonds

1/2 cup finely chopped pecans

1/4 cup dried cranberries

2 small Granny Smith apples, finely diced

1/2 small red onion, finely chopped

Salt and freshly ground pepper

Toasted bread or crackers, for serving

Lay out the croissant halves. On the bottom halves, place 3/4 cup of the leftover chicken salad. Top with a handful of arugula and layer with slices of avocado, tomato and Cheddar. Season with salt and pepper, and top with the croissant tops.

Heat a grill pan and a heavy skillet over medium heat. Transfer the sandwiches to the grill pan and set the skillet directly on top, to weight. Grill until the sandwiches are golden and the cheese is melted, 4 to 5 minutes.

Billie's Houdini Chicken Salad:
Yield: 4 servings
In a large stockpot over high heat, cover the chicken with water and bring to a boil. Cook for 20 to 30 minutes, or until tender. Drain and set aside to cool completely, about 20 minutes, then dice.

In a large bowl, mix together the chicken, yogurt, grapes, almonds, pecans, cranberries, apples and onions. Season with salt and pepper to taste. Serve on toasted bread or with crackers.

Recipe Credit Trisha Yearwood

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