New Favorite Meal: Stromboli!

I saw this recipe made on Martha Stewart's show this past week and decided to try it.
You could use any filling that you wanted, although she recommends broccoli and salami. I just used pepperoni, because that's all I had in my fridge. Next time, I'm going to throw in some steamed veggies. Anyways, it was delicious and made great leftovers too. It's going to be a new favorite for us!

Broccoli, Tomato, Mozzarella Stromboli

Pizza Dough:
Makes 2 pounds
3 1/2 cups white bread flour, plus more for work surface and bowl
1 1/2 teaspoons fine sea salt (or reg. table salt :))
1 1/4 cups lukewarm water
1 (1/4-ounce) package active dry yeast
1 1/2 teaspoons raw sugar, such as turbinado or Demerara (or the best white granulated sugar you have :))
2 tablespoons extra-virgin olive oil
Directions
1.Place flour and salt in the bowl of a food processor and pulse to combine. Add water, yeast, sugar, and olive oil. Process until a dough has formed.
2.Dust a large bowl with flour and transfer dough in bowl. Sprinkle flour on top of dough and cover with a damp towel. Let stand in a warm place until doubled in size, about 1 hour.
3.Punch down dough and turn out onto a lightly floured work surface. Use immediately or wrap dough in plastic wrap and keep refrigerated until ready to use. The dough may also be frozen for up to 1 month.

Stromboli:
1 (1-pound) bunch broccoli, florets only
1/2 Pizza Dough
All-purpose flour, for work surface
2 cloves garlic, minced
Coarse salt and freshly ground pepper
1 1/2 cups prepared marinara sauce
1 1/2 cups shredded, part-skim mozzarella (6 ounces)
2 ounces thinly sliced Genoa salami, chopped
1 tablespoon olive oil
Directions
1.Bring a medium-size pot of water to a boil. Prepare an ice-water bath; set aside. When water comes to a boil, salt generously and add broccoli. Cook for 2 minutes. Remove and transfer to ice-water bath until cool. Remove and pat dry. Chop into 1/4-inch pieces.
2.Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper. Divide dough into 4 pieces. On a lightly floured work surface, stretch out each piece, first to a 3-by-4-inch oval, then to a 6-by-8-inch oval (let dough rest briefly if too elastic to work with).
3.Dividing evenly, scatter broccoli over dough, leaving a 1/2-inch border. Sprinkle with garlic, and season with salt and pepper. Dividing evenly, top with mozzarella, salami, and 1/2 cup marinara.
4.Starting at the shorter end, roll up each stromboli, and place, seam side down, on baking sheet; brush with olive oil. Using the tip of a paring knife, cut two slits in the top of each. Bake until golden, 25 to 30 minutes. Serve stromboli with remaining cup of marinara for dipping.

http://www.marthastewart.com/recipe/broccoli-tomato-and-mozzarella-stromboli-the-martha-stewart-show