ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Broccoli Bread

Yield MAKES 2 LOAVES

Ingredients

  • 3/4 pound broccoli, stems peeled
  • Salt
  • 2 tablespoons olive oil
  • 2 large garlic cloves, minced
  • 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

How to Make It

  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. Bake for about 40 minutes, or until brown. Let cool slightly; then slice and serve.

  4. Serve With: Serve with salad. For a heartier dish, roll pepperoni slices into the dough.