4 oil-packed sun-dried tomato halves, drained and chopped
2 tablespoons chopped black olives, such as Calamata
1/4 to 1/2 teaspoon crushed red pepper
Freshly ground pepper
1/2 pound frozen bread dough, thawed and cut in half
1/2 cup crumbled feta cheese
1/4 cup freshly grated Parmesan cheese
Preheat the oven to 350°. Cook the broccoli in boiling salted water for 3 minutes. Drain and chop.
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.
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.
Bake for about 40 minutes, or until brown. Let cool slightly; then slice and serve.
For a heartier dish, roll pepperoni slices into the dough.