3/4 pound broccoli, stems peeled
salt
2 tablespoons olive oil
2 large garlic cloves, minced
4 oil packed sun dried tomato halves, drained and chopped
2 tablespoons chopped black olives, such as Calamata
1/4 to 1/2 teaspoon crushed red pepper
freshly ground pepper
1/2 pound frozen bread dough, thawed and cut in half
1/2 cup crumbled feta cheese
1/4 freshly grated Parmesan cheese

Directions:
Preheat the oven to 350°F.

Cook the broccoli in boiling salted water for 3 minutes. Drain and chop.

In a large skillet, heat the olive oil. Add the garlic and cook over moderate heat until fragrant, about 30 seconds. Add the tomatoes, olives and red pepper and cook for 1 minute. Add the broccoli; season with salt and pepper.

On a lightly floured work surface, roll each piece of dough into a 12 by 9 inch rectangle. Spoon half of the broccoli mixture down one longer side of each rectangle, about 2 inches from the edge. Top each with half of the feta and Parmesan.

Roll the dough up around the filling; fold in the sides. Bake for about 40 minutes, or until brown. Let cool slightly then slice and serve.

Makes 2 loaves.

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