Broccoli Rolls
Broccoli rolls are a pizzeria classic that combines garlicky broccoli, mozzarella, and Pecorino Romano cheese wrapped in pizza dough and baked until golden. Perfect for lunch or snack with a side of marinara for dipping!
Servings: 4 rolls
Ingredients
For the dough
- 3 1/4 cups (406g) bread flour
- 2 teaspoons (7g) diastatic malt powder optional
- 1/2 teaspoon (2g) instant yeast I always use SAF brand
- 1 1/2 teaspoons (8g) fine sea salt
- 1 teaspoon (4g) sugar
- 9 ounces (260g) cool water
- 1 tablespoon (14g) olive oil
For the broccoli rolls
- 1 24 ounce pizza dough ball from above or with store bought dough
- 12 ounces block mozzarella shredded, I use Galbani
- 1 head broccoli chopped, bottom 2 inches cut off and discarded
- 1/4 cup olive oil
- 8 cloves garlic minced
- 1/2 teaspoon crushed red pepper flakes
- salt and pepper to taste
- 1/4 cup Pecorino Romano grated
- 1 large egg
- 2 teaspoons water
- 1 tablespoon sesame seeds
Instructions
For the dough
- Place water into a bowl large enough to hold both the water and all the dry ingredients and still have room to spare. Mix together all of the dry ingredients in another bowl.
- Add the dry ingredients to the water a bit at a time and mix thoroughly to form a dry rough mass. Pour the oil over the dough, mix again to scrape off any dough residue stuck to side of the bowl, and place the rough shaggy dough onto a work surface.
- Knead the dough for 7 minutes. If the dough is too sticky, place a clean bowl inverted over the dough and wait 30 minutes before resuming. Return to kneading (just make sure to knead for at least a total of 7 minutes).
- Place the bowl over the dough once more and let sit for 30-40 minutes to warm up before forming the dough ball.
- Once the time has elapsed, pull the dough towards its end repeatedly to form a smooth ball. Pinch the seam side and place the dough ball seam side down into an oiled bowl and cover tightly with plastic wrap. Refrigerate for at least 12 hours before using.
For the broccoli rolls
- Remove the dough 2 hours before using so that it warms up. Preheat oven to 425f and set the rack to the middle level.
- Heat a large pan to medium-low heat and add the olive oil and garlic. Once the garlic turns golden (about 2-3 minutes) add the hot red pepper flakes and cook for another 30 seconds.
- Add the broccoli to the pan and turn the heat to medium. Saute for 2 minutes then add a 1/4 cup of water and cover. Steam the broccoli for 5 minutes then uncover and cook until all of the water evaporates from the pan. Turn the heat off and season with salt and pepper to taste. Set the broccoli aside to cool.
- Meanwhile, on a floured work surface, open the dough ball with your hands or roll it out to a 1/4" thick circle about 17-18 inches in size. Cut the dough into 4 equal sized pie shape pieces.
- Arrange the dough with the point facing upwards and lay a 1/4 of the broccoli perpendicular to the point in the center of the dough. Leave at least 1 inch of dough without broccoli on each side.
- Sprinkle 1/4 of the mozzarella and 1/4 of the Pecorino on top of the broccoli.
- Grab the point of the dough and wrap it over the filling and then tuck it underneath leaving the seam side down.
- Repeat for the next 3 rolls. Place all 4 rolls seam-side down on parchment paper lined baking sheets.
- Beat the egg and water together and brush it on top of each roll. Cut a few slits on top of each roll for air venting. Sprinkle each roll with the sesame seeds.
- Bake on the middle rack for 18-22 minutes at 425f or until golden brown. When done, let rest for at least 5 minutes. Cut the rolls in half and serve with a side of marinara if desired for dipping. Enjoy!
Notes
- Feel free to substitute 24 ounces of store-bought pizza dough.
- The dough can be cold fermented for as little as 12 hours in the fridge, to as long as 72 hours.
- Leftovers can be saved for up to 3 days and can be reheated at 350f on a parchment paper-lined baking sheet until hot. About 10 minutes.
Nutrition
Calories: 845kcal | Carbohydrates: 85g | Protein: 37.3g | Fat: 39.2g | Saturated Fat: 18.2g | Cholesterol: 74mg | Sodium: 1350mg | Potassium: 386mg | Fiber: 5g | Sugar: 2.8g | Calcium: 685mg | Iron: 5mg