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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This makes a great do ahead appetizer, since it can be served cold or reheated. Its also wonderful to take on a picnic (with a bottle of wine ;) If prefered, you can leave out the Feta and Parmesan cheeses. Ingredients:
3/4 lb broccoli, stems peeled |
salt |
2 tablespoons olive oil |
2 cloves garlic, minced |
4 sun-dried tomatoes packed in oil, drained and chopped |
2 tablespoons chopped black olives, such as calamata |
1/4-1/2 teaspoon crushed red pepper flakes |
fresh ground pepper |
1/2 lb frozen bread dough, thawed and cut in half |
1/2 cup crumbled feta cheese |
1/4 freshly grated parmesan cheese |
Directions:
1. Preheat the oven to 350°F.
2. Cook the broccoli in boiling salted water for 3 minutes.
3. Drain and chop.
4. In a large skillet, heat the olive oil.
5. Add the garlic and cook over moderate heat until fragrant, about 30 seconds.
6. Add the tomatoes, olives and red pepper and cook for 1 minute.
7. Add the broccoli; season with salt and pepper.
8. On a lightly floured work surface, roll each piece of dough into a 12 by 9 inch rectangle.
9. Spoon half of the broccoli mixture down one longer side of each rectangle, about 2 inches from the edge.
10. Top each with half of the feta and Parmesan.
11. Roll the dough up around the filling; fold in the sides.
12. Bake for about 40 minutes, or until brown.
13. Let cool slightly then slice and serve.
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