Broccoli & Cheddar Scramble Stromboli

Stromboli is essentially a folded pizza. This recipe can be made a day ahead - simply refrigerate overnight.

Broccoli & Cheddar Scramble Stromboli

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  • Prep Time


  • Total Time


  • Servings



  • Dough:

  • 1-½

    cups all-purpose flour

  • 1-½

    tsp quick-rise instant yeast (or 1 pkg/8g)

  • ¼

    tsp salt

  • 1

    tbsp honey

  • 1

    tbsp canola oil

  • ½

    cup very warm water

  • Filling:

  • 1

    tsp canola oil

  • 1

    carton (500 g/2 cups) Egg Creations, well shaken

  • 2

    cups cooked broccoli florets

  • 1

    cup shredded Cheddar cheese, divided


Dough: Blend the flour, yeast and salt in food processor fitted with a metal blade; add honey and oil. With motor running, drizzle in the water; mix for 1 minute or until a ball forms. Knead dough on a lightly floured surface until smooth; place in an oiled bowl, turning to coat all over. Cover and let rise for 30 minutes. Preheat the oven to 425° F. Filling: 1. Meanwhile, heat the oil in a large skillet set over medium heat. Set aside 2 tbsp of the eggs. Add the remaining eggs to the pan. Cook, without stirring for 1 minute; cook, stirring for 2 to 3 minutes or until softly scrambled. 2. Roll out the dough, on a lightly floured surface, into a large rectangle, about 11 x 17 inches. Transfer to a parchment paper-lined baking sheet. Sprinkle half the cheese down the center of the rectangle. Spoon over the eggs. Top with the broccoli and remaining cheese. 3. Fold one side of the dough over the filling and brush the edge with some of the reserved egg. Fold over the other side to overlap the dough. Pinch gently to seal the seam, leaving the ends open. Brush all over with reserved egg. Cut a few slashes down the length of the dough. Bake for 18 to 20 minutes or until crust is golden brown and the cheese is bubbly. Cool for 10 minutes before slicing. Makes 6 servings.


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