Broccoli Pinwheels

Welcome to the vibrant world of New York pizzeria classics! Among the many beloved staples, the broccoli roll, often known as broccoli stromboli, stands out as a true crowd-pleaser. Imagine perfectly baked pizza dough, golden and speckled with sesame seeds, encasing a savory, aromatic filling of tender, garlicky broccoli, melted mozzarella, and sharp Pecorino Romano cheese. This irresistible combination is more than just a snack; it’s a culinary experience, especially when served with a side of warm marinara for dipping. Whether you’re a long-time fan or discovering this delight for the first time, learning to make these at home is a rewarding journey into authentic Italian-American comfort food.

The Quintessential Pizzeria Roll: A Taste of New York

Step into virtually any pizzeria across Long Island or the wider New York metropolitan area, and you’ll quickly notice a delectable array of rolled pizza dough creations. These aren’t just pizzas; they’re handcrafted specialties, often referred to as “rolls” or “stromboli,” stuffed with an incredible variety of ingredients, from savory meats to fresh vegetables and rich cheeses. For many pizzerias, if they don’t offer heroes (subs), they almost certainly offer these versatile rolls, as they ingeniously utilize the very same high-quality dough used for their pizzas.

Among these diverse options, the broccoli roll holds a special place in the hearts of many. It’s a harmonious blend of textures and flavors: the robust, earthy taste of garlic-infused broccoli, the creamy stretch of melted mozzarella, and the distinctive salty bite of Pecorino Romano, all wrapped in a wonderfully chewy and crispy pizza crust. Topped with fragrant sesame seeds, each bite is a symphony. While undeniably fantastic on its own, dipping it into a rich marinara sauce elevates the experience, adding a touch of sweet and tangy counterpoint that makes it truly unforgettable. Our recipe aims to bring this authentic pizzeria experience right into your kitchen.

While the convenience of store-bought pizza dough is always an option, we encourage you to embark on the journey of making your own New York-style pizza dough from scratch. The effort is minimal compared to the incredibly fresh taste and superior texture it delivers, making your homemade broccoli rolls truly shine. We’ll guide you through every step, ensuring a perfect result whether you choose the homemade route or opt for a convenient shortcut.

Crafting Authentic New York-Style Broccoli Rolls at Home

Making broccoli rolls might seem like a task best left to the pros, but with our detailed guide, you’ll find it surprisingly straightforward and immensely rewarding. The process is divided into two main parts: preparing the foundational pizza dough and then assembling and baking the delicious rolls. Let’s get started!

Part 1: The Perfect Pizza Dough (Optional, but Recommended!)

For those seeking the ultimate authentic taste and texture, making your own pizza dough is an absolute game-changer. This recipe yields a dough that’s both pliable and flavorful, perfect for rolling. If time is a constraint, feel free to skip this section and use 24 ounces of your favorite store-bought pizza dough or dough from a local pizzeria.

Begin by preparing your wet and dry ingredients. In a very large bowl, pour 9 ounces (260g) of cool water. In a separate, medium-sized bowl, combine 3 1/4 cups (406g) of high-quality bread flour, 1/2 teaspoon (2g) of instant yeast, 1 1/2 teaspoons (8g) of fine sea salt, and 1 teaspoon (4g) of sugar. Whisk these dry ingredients together thoroughly until well combined.
Gradually add the dry ingredient mixture to the bowl containing the water, mixing a little at a time. Continue to mix until all the dry ingredients are incorporated and a shaggy, rough mass of dough begins to form.

Drizzle 1 tablespoon (14g) of olive oil over the shaggy dough. Mix again, ensuring you scrape any dough residue from the sides of the bowl. Transfer the dough to a clean, lightly floured work surface. Begin kneading the dough for 5 to 7 minutes. This step is crucial for developing gluten, which gives the dough its elasticity and chewiness. If the dough feels excessively sticky during kneading, simply cover it with an inverted bowl and let it rest for 30 minutes. This resting period allows the gluten to relax, making the dough much easier to handle.
After the rest (if needed), return to kneading, ensuring the total kneading time is at least 5 minutes. Once kneaded, cover the dough again with the inverted bowl and let it sit for another 30-40 minutes. This second rest allows the dough to warm up slightly and become more pliable. Finally, form the dough into a smooth ball. Pinch the seam side closed, and place the dough ball seam-side down into an oiled bowl. Cover the bowl tightly with plastic wrap and refrigerate for at least 12 hours, preferably a full day (24-48 hours) before you plan to make the broccoli rolls. This cold fermentation process significantly enhances the flavor and texture of the dough, making it truly exceptional.

Part 2: Assembling and Baking Your Broccoli Rolls

Two hours before you intend to bake, remove your prepared dough from the refrigerator and allow it to come to room temperature. This makes it much easier to roll out. While the dough warms, prepare your other ingredients: shred 12 ounces of block mozzarella cheese (preferably a low-moisture variety like Galbani), grate 1/4 cup of Pecorino Romano cheese, and mince 8 cloves of garlic. Take one head of broccoli, discard the bottom 2 inches of the stalk, and give the florets and tender parts of the stem a rough chop. Preheat your oven to 425°F (220°C) and position the oven rack to the middle level.
Heat a large pan over medium-low heat. Add 1/4 cup of olive oil and the minced garlic. Sauté the garlic for 2-3 minutes, or until it turns golden and fragrant. Be careful not to burn it. Then, stir in 1/2 teaspoon of crushed red pepper flakes and cook for an additional 30 seconds to allow the flavors to bloom.

Add the chopped broccoli to the pan and increase the heat to medium. Sauté the broccoli for 2 minutes. Next, pour in 1/4 cup of water and cover the pan. Allow the broccoli to steam for about 5 minutes, or until it becomes tender-crisp. Uncover the pan and continue to cook, stirring occasionally, until all the water has evaporated (this should take approximately 2-3 more minutes).
Remove the pan from the heat. Season the cooked broccoli generously with salt and freshly ground black pepper to taste. Set the broccoli mixture aside to cool completely before assembling the rolls. This prevents the dough from becoming soggy and helps the cheese stay firm during initial assembly.
On a lightly floured work surface, gently open the dough ball using your hands, or roll it out with a rolling pin into a large circle, approximately 17-18 inches in diameter and about 1/4 inch thick. Aim for an even thickness to ensure uniform baking.
Using a sharp knife or pizza cutter, cut the large dough circle into 4 equal-sized pie slices. These will form the base of your individual broccoli rolls.

Carefully transfer one pie-shaped piece of dough onto a parchment paper-lined baking sheet. Lay 1/4 of the cooled broccoli filling across the widest part of the dough, perpendicular to the point, near the center. Make sure to leave at least 1 inch of dough clear on either side of the filling to allow for proper sealing. Repeat this process for all 4 pieces of dough and the remaining broccoli filling.
Generously sprinkle 1/4 of the shredded mozzarella and 1/4 of the grated Pecorino Romano on top of the broccoli filling for each roll. Pro Tip: To help prevent cheese from oozing out during baking, try to form the shredded mozzarella into a compact ball and place it snugly in the center of the broccoli before wrapping.
To form the roll, grab the point (the narrow end) of one dough slice and carefully wrap it over the filling, tucking it underneath the main body of the roll. Ensure the seam is facing down to prevent it from unrolling during baking. Repeat this wrapping process for the other three rolls. For best results and even baking, it’s advisable to use two separate baking sheets for the four rolls, giving them enough space.
Place all four broccoli rolls seam-side down on your parchment paper-lined baking sheets. In a small bowl, whisk together 1 large egg with 2 teaspoons of water to create an egg wash. Lightly brush this egg wash over the top of each roll. This will give them a beautiful golden-brown color and help the sesame seeds adhere.

Using a sharp knife, make a few shallow slits on the top of each roll. These vents are important as they allow steam to escape during baking, preventing the rolls from bursting and ensuring a crispy crust. Finally, sprinkle each roll generously with sesame seeds (using about 1 tablespoon total for all four). The sesame seeds add a delightful nutty flavor and a classic pizzeria aesthetic.
Bake the rolls on the middle rack of your preheated oven at 425°F (220°C) for 18-22 minutes, or until they are puffed, golden brown, and cooked through. Once baked to perfection, remove the rolls from the oven and allow them to rest for at least 5 minutes before cutting. This short resting period allows the cheese to set and prevents the filling from spilling out. Cut each roll in half and serve warm with a side of your favorite marinara sauce for dipping. Enjoy the incredible taste of homemade New York-style broccoli rolls!

Expert Tips for the Best Broccoli Rolls

Achieving pizzeria-quality broccoli rolls at home is entirely possible with a few key considerations and techniques:

Dough Matters: While our recipe includes instructions for a fantastic homemade New York-style pizza dough, feel free to use a high-quality store-bought dough for convenience. If you do opt for homemade, remember that cold fermentation in the refrigerator for at least 12 hours, and ideally 24-48 hours, significantly develops the dough’s flavor and texture, making for a superior crust. Plan ahead to give your dough this crucial time.
Cheese Selection is Key: The magic of New York-style rolls often lies in the cheese blend. We recommend using a drier, block mozzarella cheese (like Galbani brand, which tends to have lower moisture than some other varieties) along with Pecorino Romano. The mozzarella provides that classic gooey, stretchy factor, while the Pecorino adds a sharp, salty depth of flavor that is quintessential to Italian-American baking. Avoid fresh mozzarella for this recipe, as its high water content can make the rolls soggy.
Fresh Broccoli for Optimal Texture: Always use fresh broccoli for this recipe. Frozen broccoli, while convenient, tends to be waterlogged and can result in a mushy filling, compromising the texture of your rolls. Fresh broccoli, sautéed and steamed as instructed, will retain a pleasant tender-crisp bite that contrasts beautifully with the soft dough and melted cheese. If you’re looking for a different green, check out our broccoli rabe and sausage roll recipe for another delicious variation.
Preventing Cheese Oozing: To minimize cheese leakage during baking, shred your mozzarella from a block rather than using pre-shredded varieties, which often contain anti-caking agents that affect melting. Additionally, as noted in the instructions, balling up the shredded mozzarella slightly and placing it in the center of the broccoli filling can create a more contained pocket, reducing the chances of it escaping.
The Power of an Egg Wash: Don’t skip the egg wash! It’s a simple step that makes a big difference, giving your rolls that beautiful golden-brown, shiny crust and helping the sesame seeds adhere perfectly.
Storage and Reheating: Leftover broccoli rolls are fantastic for up to 3 days when stored in an airtight container in the refrigerator. To reheat, place them on a parchment-lined baking sheet and warm them in a 350°F (175°C) oven for about 10 minutes, or until heated through and crispy. This helps them regain their fresh-baked texture.

More Pizzeria-Style Favorites to Try

If you’ve fallen in love with these broccoli rolls, you’re in for a treat! The world of pizzeria-style delights is vast and delicious. Here are a few more of our go-to recipes that bring the authentic taste of your favorite Italian-American spot right into your home kitchen. For an even wider selection of pizza-inspired creations, be sure to explore our dedicated pizza recipe category.

Pepperoni Pinwheels: These savory swirls are a fantastic appetizer or snack. We take pizza dough and roll it up with a generous stuffing of mozzarella, spicy pepperoni, and savory ham, all perfectly complemented by a hint of marinara. Baked until golden and crispy, they’re always a hit.
Classic Cheese Calzone: A true Italian-American classic, our cheese calzone is a half-moon pocket of tender pizza dough filled to the brim with a creamy mixture of ricotta, stretchy mozzarella, and sharp Pecorino Romano cheese. It’s a comforting, hearty meal that’s perfect for a satisfying lunch or dinner.
Garlic Knots: These irresistibly soft and chewy knots of pizza dough are baked to perfection, then generously coated in a flavorful mixture of melted garlic butter, fresh parsley, and a sprinkle of Parmesan cheese. They are the ultimate accompaniment to any Italian meal or a delightful snack on their own.

Broccoli Rolls Recipe

by James Delmage

Prep time: 25 mins

Cook time: 35 mins

Cold fermenting time: 1 day

Total time: 1 day 1 hr

Servings: 4 rolls

Broccoli rolls are a pizzeria classic that combines garlicky broccoli, mozzarella, and Pecorino Romano cheese wrapped in pizza dough and baked until golden. Perfect for lunch or snack with a side of marinara for dipping!

Ingredients

For the dough

3 1/4 cups (406g) bread flour
2 teaspoons (7g) diastatic malt powder (optional)
1/2 teaspoon (2g) instant yeast (SAF brand recommended)
1 1/2 teaspoons (8g) fine sea salt
1 teaspoon (4g) sugar
9 ounces (260g) cool water
1 tablespoon (14g) olive oil

For the broccoli rolls

1 24 ounce pizza dough ball (from above or store-bought)
12 ounces block mozzarella, shredded (Galbani recommended)
1 head broccoli, chopped (bottom 2 inches cut off and discarded)
1/4 cup olive oil
8 cloves garlic, minced
1/2 teaspoon crushed hot red pepper flakes
Salt and pepper to taste
1/4 cup Pecorino Romano, grated
1 large egg
2 teaspoons water
1 tablespoon sesame seeds

Instructions

For the dough

Place the cool water into a very large bowl, ensuring there’s ample room for all the dry ingredients. In a separate bowl, thoroughly mix together all the dry ingredients: bread flour, optional diastatic malt powder, instant yeast, fine sea salt, and sugar.
Gradually add the combined dry ingredients to the water, a little at a time, mixing continuously until a cohesive, rough dough mass forms. Pour the olive oil over the dough and mix once more, making sure to scrape any residual dough from the sides of the bowl. Transfer the shaggy dough onto a clean work surface.
Knead the dough vigorously for 7 minutes. If at any point the dough becomes too sticky to work with, cover it with a clean, inverted bowl and let it rest for 30 minutes. This resting period helps relax the gluten, making it less sticky. Resume kneading until a total of at least 7 minutes of kneading has been completed.
After kneading, place the inverted bowl over the dough once more and allow it to rest for another 30-40 minutes. This final rest allows the dough to warm up slightly and become more pliable for shaping.
Once the resting time has elapsed, gently pull the dough towards its center repeatedly to form a smooth, tight ball. Pinch the seam side closed firmly. Place the dough ball seam-side down into an oiled bowl, cover it tightly with plastic wrap, and refrigerate for a minimum of 12 hours (ideally 24-72 hours) before use.

For the broccoli rolls

Approximately 2 hours before you plan to bake, remove the pizza dough from the refrigerator to allow it to reach room temperature. Preheat your oven to 425°F (220°C) and position an oven rack to the middle level.
Heat a large pan over medium-low heat. Add the olive oil and minced garlic. Sauté the garlic for 2-3 minutes until it turns a delicate golden color and becomes aromatic. Add the crushed hot red pepper flakes and cook for an additional 30 seconds to release their flavor.
Add the chopped broccoli to the pan and increase the heat to medium. Sauté the broccoli for 2 minutes. Pour in 1/4 cup of water and cover the pan. Steam the broccoli for 5 minutes until tender-crisp. Uncover the pan and continue to cook, stirring, until all the water has evaporated. Remove from heat and season the broccoli with salt and pepper to taste. Set aside to cool completely.
While the broccoli cools, on a lightly floured work surface, either gently open the dough ball with your hands or roll it out to a 1/4-inch thick circle, roughly 17-18 inches in diameter. Cut the large dough circle into 4 equal-sized pie-shaped pieces.
Arrange one pie-shaped dough piece on a parchment paper-lined baking sheet with the point facing upwards. Place 1/4 of the cooled broccoli filling across the widest part of the dough, perpendicular to the point, near the center. Leave at least 1 inch of dough on each side of the broccoli without filling.
Generously sprinkle 1/4 of the shredded mozzarella and 1/4 of the grated Pecorino Romano on top of the broccoli filling.
Grab the point of the dough and carefully wrap it over the filling, then tuck it securely underneath, ensuring the seam side is down.
Repeat steps 5-7 for the remaining 3 rolls. Place all 4 rolls seam-side down on parchment paper-lined baking sheets (use two sheets if necessary to prevent crowding).
In a small bowl, whisk together the large egg and 2 teaspoons of water to create an egg wash. Brush this mixture evenly over the top of each roll. Using a sharp knife, cut a few shallow slits on top of each roll to allow steam to vent during baking. Sprinkle each roll generously with sesame seeds.
Bake on the middle oven rack for 18-22 minutes at 425°F (220°C), or until the rolls are puffed, golden brown, and cooked through. Once done, allow the rolls to rest for at least 5 minutes before cutting them in half. Serve warm with a side of marinara for dipping, if desired. Enjoy your delicious homemade broccoli rolls!

Notes

Feel free to substitute 24 ounces of good quality store-bought pizza dough if you’re short on time.
The homemade dough can be cold fermented in the refrigerator for anywhere from 12 hours up to 72 hours for enhanced flavor.
Leftover broccoli rolls can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them at 350°F (175°C) on a parchment paper-lined baking sheet for about 10 minutes, or until thoroughly warmed and crispy.

Nutrition Information (per roll)

Nutrition information is automatically calculated and should only be used as an approximation.

Like this recipe? We’d love to hear from you! Leave a comment below and let us know how your broccoli rolls turned out. Check us out on Instagram at @sipandfeast or tag #sipandfeast to share your culinary creations!