Stromboli with broccoli and cheese

Ingredients:

• 2 tbsp. l. olive oil
• 2 tablespoons salted butter
• Half a large onion, thinly sliced
• 2 cloves garlic, crushed
• 1 head of broccoli, cut into small florets
• Premium flour for working with dough
• 450 g frozen bread dough, thawed
• 2 tbsp. sun-dried tomato pesto
• 1 cup grated cheddar
• 8 slices of mozzarella
• 8 fresh basil leaves + extra for serving
• 0.5 tbsp. grated parmesan
• 1 can (700 g) canned marinara sauce, heat it up

Preparation:

1. Preheat oven to 200°C. Grease a baking sheet with 1 tbsp olive oil and set aside.
2. In a large skillet over medium heat, melt the butter. Add the onion and garlic and sauté for 2 minutes. Add the broccoli and season with salt and pepper to taste. Cook until the broccoli has softened slightly and is bright green, about 1 minute. Remove from heat and set aside.
3. Lightly flour a clean work surface and stretch or roll the dough into a large rectangle measuring 27.5 x 32 cm. Spread pesto along the long edge closest to you, leaving a 2.5 cm border on all sides. Maintain this border when adding the remaining fillings. Top the pesto with the broccoli mixture and sprinkle with grated cheddar. Sprinkle with mozzarella slices and basil leaves.
4. Fold the short sides inward, then roll the dough into a log. Place the stromboli seam-side down on the prepared baking sheet. Using a sharp knife, make 5-6 diagonal slits on the surface of the roll. Brush the entire surface with the remaining 1 tablespoon of olive oil and sprinkle with grated Parmesan.
5. Bake until golden brown, about 20 minutes.
6. Let cool for 5 minutes before slicing. Serve the stromboli with warm marinara sauce and garnish with fresh basil.