1. Center a rack in oven and heat to 400 degrees. Let dough sit at room temperature while oven preheats.

2. Stretch or roll dough into a 12x16" rectangle on a lightly floured surface. Stir garlic salt into ricotta, then spread onto dough, leaving a 1" border along edges. Top with broccoli, mozzarella, and tomatoes.

3. Starting with a long side, gently roll dough into a log and pinch edges together to seal. Place stromboli, seam side down, on a parchment-lined baking sheet and pinch short ends together to seal. Brush all over with oil, then use a sharp knife to make four diagonal slashes in top of dough.

4. Bake until stromboli is well browned and dough is cooked through, 30 to 35 minutes. Let sit 10 minutes before slicing and serving.

Hannaford fresh Magazine, September-October 2022