Broccoli & Spinach Stromboli

Remove the dough from the refrigerator. Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut the broccoli into florets. Peel and mince the garlic; smash with the side of your knife until it resembles a paste (or use a zester). Using a peeler, remove the lemon rind, avoiding the pith; mince to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Small dice the cheese. Core and thinly slice the fennel. Cut out and discard the pepper stem, ribs and seeds; thinly slice. Roughly chop the capers. Roughly chop the parsley.

Add the broccoli to the pot of boiling water. Cook 4 to 5 minutes, or until slightly softened. Add the spinach and cook 1 to 2 minutes, or until the spinach has wilted and the broccoli has softened. Drain thoroughly and transfer to a cutting board. When cool enough to handle, roughly chop the cooked broccoli and spinach. Transfer to a large bowl. Add the lemon zest, half the garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Drizzle with olive oil and stir to combine. Season with salt and pepper to taste. Wipe out the pot.

Transfer the dough to an oiled sheet pan; stretch into a 16-inch by 10-inch rectangle. (If resistant, let rest for 5 minutes.) Spread the filling along the center of the dough, forming a 4-inch-wide log. Top with the cheese; season with salt and pepper. Fold both short sides of the dough about 3 inches over the filling. Fold 1 of the long sides over the filling; carefully roll the stromboli over the remaining long side to seal. Arrange seam side down in the center of the sheet pan.

Cut 5 evenly-spaced slits on an angle across the top of the stromboli. Season with salt and pepper. Bake 20 to 22 minutes, or until the dough is golden brown and the cheese has melted. Remove from the oven and let stand for at least 2 minutes. Transfer to a cutting board and cut into 3 equal-sized pieces.

While the stromboli bakes, in a large bowl, combine the fennel, pepper, capers, parsley and the juice of all 4 lemon wedges; season with salt and pepper. Drizzle with olive oil and toss to combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

In the same pot, heat 1 teaspoon of olive oil on medium-high until hot. Add the remaining garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the tomato sauce and cook, stirring occasionally, 4 to 6 minutes, or until thickened. Remove from heat; season with salt and pepper to taste. Divide ⅔ of the baked stromboli and salad between 2 dishes (you will have extra). Serve with the dipping sauce on the side (you will have extra). Enjoy!