Canadian Cheddar & Broccoli Stromboli

Stromboli is an open-ended calzone and looks like a pizza folded in half. Mix and match Canadian cheeses with seasonal favourites to create your own special stromboli. Once it's baked, roll it up for a portable snack or serve it with a green salad for a fast and easy lunch or dinner. frozen, thaw in the refrigerator. Healthy Eating Tip: Replace bacon with 1 cup (250 mL) diced smoked ham or cooked chicken. Cooking Tips: To blanch broccoli, plunge florets into rapidly boiling water for 1 minute; drain and quickly plunge into ice water or cold running water to stop cooking and pat dry. For an economical way to have shredded cheese on hand, buy large blocks of your favourite Canadian Cheddar cheese and shred in your food processor.

Serves: 04/06/12
Prep Time: 10 minutes
Bake Time: 15-20 minutes


1 lb (500 g) whole wheat pizza dough 1/4 cup (50 mL) sodium-reduced tomato paste 3 cups (750 mL) shredded Canadian Medium Cheddar cheese, divided 2 cups (500 mL) small broccoli florets, blanched, divided (see cooking tip) 3/4 cup (175 mL) 1/2-inch (1 cm) pieces cooked bacon, divided (about 1/2 lb/225 g) 1 tbsp (15 mL) melted butter, divided

Cooking Instructions:

Preheat oven to 450ºF (230º C). Grease baking sheet. On a lightly floured surface, roll or stretch pizza dough into a 15 x 11-inch (37 cm x 28 cm) rectangle about 1/4-inch (0.5 cm) thick. Place on prepared baking sheet. Spread tomato paste down the centre of the dough, leaving a 2- inch (5 cm) boarder uncovered. Sprinkle 1-1/2 cups (375 mL) shredded Canadian Medium Cheddar cheese, 1 cup (250 mL) broccoli florets and 1/2 cup (125 mL) bacon over paste. Make another layer with remaining cheese, broccoli and bacon. Fold one side of dough over filling; brush with 1 tsp (5 mL) butter. Fold other side to overlap dough. Pinch the top fold to form a seam that will seal the dough, leaving the ends open. Brush the top with remaining butter. Using serrated knife, cut slashes about 2- inches (5 cm) apart on top of stromboli. Bake for 15-20 minutes or until stromboli is golden brown and Canadian Cheddar cheese is bubbling out the ends. Let stand 10 minutes before slicing.