Stuffed Broccoli Rabe Roll- Rotolo Di Broccoletto - cooking recipe

Ingredients

1/4 cup extra virgin olive oil
2 garlic cloves, peeled and minced
2 lbs fresh broccoli rabe
2 tablespoons red wine vinegar
2 tablespoons minced fresh basil
1 1/4 teaspoons dried oregano
1 teaspoon salt
1 (1 lb) package store-bought pizza dough (or homemade_)
4 ounces mozzarella cheese, cut into small pieces (1 small ball )
1/4 lb provolone cheese, cut into small pieces
1 large egg
1 teaspoon water
coarse salt, for sprinkling
sesame seeds, for sprinkling

Preparation

Heat 3 tablespoons of the oil in a saute pan and cook the garlic until very soft.
Stir in the broccoli rabe and cook for 3 minutes.
Stir in the wine vinegar, basil, oregano, and salt.
Transfer the mixture to a bowl. Let it cool 5 minutes.
Put the dough in a bowl and allow it to come to room temperature.
Roll it out on a floured surface into a 12 X 14-inch rectangle and place it on a lightly greased rimless baking sheet.
Brush the top of the dough with the remaining olive oil.
Spread the broccoli mixture over the top to within 1/2 inch of the edges, Scatter the cheeses on top.
Starting with the side closest to you, roll the dough up tightly like a jelly roll on the baking sheet, tucking in the 2 side ends as you roll.
Pinch the undersides of the dough together to seal it.
Mix the egg with the water in a small bowl and use it to brush the top of the dough.
Then sprinkle the coarse salt and sesame seeds evenly over the top.
Preheat the oven to 375\u00b0F.
Cover the roll with a towel and allow it to rise for 25 minutes.
Bake for 30 to 35 minutes or until nicely browned.
Let the roll cool about 5 minutes on the baking sheet before using a large spatula to transfer it to a cooling rack.
Cut the roll while warm into thick slices.