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Broccoli Bread
© Stephanie Shih

Broccoli Bread

  • SERVINGS: makes 2 loaves
  • VEGETARIAN
  1. 3/4 pound broccoli, stems peeled
  2. Salt
  3. 2 tablespoons olive oil
  4. 2 large garlic cloves, minced
  5. 4 oil-packed sun-dried tomato halves, drained and chopped
  6. 2 tablespoons chopped black olives, such as Calamata
  7. 1/4 to 1/2 teaspoon crushed red pepper
  8. Freshly ground pepper
  9. 1/2 pound frozen bread dough, thawed and cut in half
  10. 1/2 cup crumbled feta cheese
  11. 1/4 cup freshly grated Parmesan cheese
  1. Preheat the oven to 350°. Cook the broccoli in boiling salted water for 3 minutes. Drain and chop.
  2. In a large skillet, heat the olive oil. Add the garlic and cook over moderate heat until fragrant, about 30 seconds. Add the tomatoes, olives and red pepper and cook for 1 minute. Add the broccoli; season with salt and pepper.
  3. On a lightly floured work surface, roll each piece of dough into a 12-by-9-inch rectangle. Spoon half of the broccoli mixture down one longer side of each rectangle, about 2 inches from the edge. Top each with half of the feta and Parmesan. Roll the dough up around the filling; fold in the sides.
  4. Bake for about 40 minutes, or until brown. Let cool slightly; then slice and serve.
Notes For a heartier dish, roll pepperoni slices into the dough. Serve With Serve with salad.
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