Individual Broccoli and Cheese Stromboli

you just can't beat broccoli and cheese!

All purpose or whole wheat flour

1 lb (500g) prepared whole wheat pizza dough

1 cup shredded swiss or cheddar cheese, divided

1 tbsp cornmeal

2 cups frozen broccoli florets, thawed and drained

2 tbsp prepared sun-dried tomato or basil pesto

1/2 cup tomato pasta sauce or pizza sauce

1. Preheat oven to 400 F.  Lightly butter a baking sheet.
2. On a lightly floured surface cut dough into 4 equal portions and knead each into a ball; let rest at room temperature for 5 min. With a floured rolling pin or your hands, roll or gently stretch out each piece to a 7x6 inch oval. 
3. Set 1/4 cup of the cheese aside.  Spread cornmeal on a plate.  Cut any large broccoli florets into smaller pieces.  Spread each dough oval with one-quarter of the pesto, leaving a 1 inch border.  Sprinkle with half of the remaining cheese and place broccoli florets on top.  Sprinkle with cheese.  Bring both narrow ends of oval together over filling and overlap to enclose filling, leaving sides open.  Press seam closed.  Dip bottom into cornmeal, pressing gently to coat; place on prepared baking sheet, at least 2 inches apart.  Sprinkle remaining cheese on top .
4. Bake for about 20 min or until dough is puffed and golden.  Meanwhile, heat tomato sauce in a saucepan over medium heat until bubbling.  Serve hot stromboli with sauce on the side for dipping.