Veggie Stromboli will make your guests rave or make it for family dinner. Filling ingredients include spinach, roasted red peppers and sun-dried tomatoes!
The first time I ate stromboli was a few years ago at 3:00 in the morning after a night out in Fort Myers, Florida. And oooohh my, did it taste delicious!
My husband and I often reminisce about that late-night meal and immediately we are both salivating as badly as our 6-month-old drool machine, Sammy. We talked so many times about attempting a stromboli recipe ourselves, but didn’t make it happen until now!
I didn’t want to make just any old stromboli recipe. I wanted to make one that looked and sounded really good. When I came across this recipe in Parenting magazine, I knew it was the one!
WATCH THIS EASY TUTORIAL TO LEARN HOW TO MAKE YOUR OWN NO YEAST PIZZA DOUGH FOR THIS RECIPE!
HOW TO MAKE VEGGIE STROMBOLI
You have to make this! Yes, I’m giving orders. I don’t want anyone to miss out.
STEP 1
Preheat your oven to 400 degrees F and line a baking sheet with aluminum foil. Coat the foil generously with cooking spray.
STEP 2
Combine in your food processor’s bowl: 1/2 cup pitted kalamata or black olives, 8-10 sun-dried tomato halves, packed in oil, and 1 Tbsp. oil from the sun-dried tomato jar. Pulse until the mixture forms a rough paste.
STEP 3
Lightly flour a flat working surface and a rolling pin. Roll 1 pound of pizza dough into a 14×10-inch rectangle. Spread the olive-tomato mixture onto the dough, leaving a 1-inch border around the edges.
Top with 12-15 slices of overlapping provolone cheese.
Top this with a 10-oz. box of frozen spinach that has been thawed and squeezed (to drain water) and a 12-oz. jar of roasted red peppers that have been drained, patted dry and cut into strips.
Make sure the pepper strips run parallel to the longest side of the rectangle.
STEP 4
Fold 1 inch of dough over the filling on the short sides of the rectangle. Fold the long sides over and pinch the dough together at the corners.
Roll the dough, starting at one of the long ends, as tightly as possible.
STEP 5
Brush the border lightly with a bit of beaten egg and pinch the seam to seal it shut.
Transfer the roll to your prepared baking sheet, seam side down. Brush the entire surface with beaten egg.
STEP 6
Bake in the preheated oven for 30 minutes, or until the bread is golden and sounds hollow when tapped.
Allow it to cool for a bit and cut into 1-inch strips crosswise.
RECIPE NOTES FOR VEGGIE STROMBOLI
- Ground turkey, sausage, Rotisserie chicken or pepperoni are great additions if you’re looking for a meaty stromboli.
- Replace the filling ingredients with any combination of mushrooms, onions, dill pickles and different varieties of cheese.
- Buy frozen pizza dough or make your own dough! It’s super easy!
- Replace kalamata olives with any variety you have on had. Or use a few different varieties!
IF YOU LOVE STROMBOLI, CHECK THESE RECIPES OUT!
Cheesy Veggie Stromboli
Ingredients
- 1/2 cup kalamata olives pitted (or black olives)
- 10 sun-dried tomatoes packed in oil
- 1 tbsp oil from the sun-dried tomatoes
- 1 lb pizza dough
- 12 slices provolone cheese 12-15 slices
- 10 oz spinach thawed, squeezed free of water, chopped
- 12 oz roasted red peppers drained, patted dry and cut into strips
- 1 egg lightly beaten
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and coat with cooking spray.
- Combine the olives, sun-dried tomatoes and oil in a food processor and pulse until the mixture forms a rough paste.
- Lightly flour a work surface and rolling pin; roll dough into a 14×10-inch rectangle. Spread with olive mixture, leaving a 1-inch border around the dough edges on all sides. Top mixture with overlapping slices of cheese; add the spinach in an even layer. Finally, add the red pepper strips in a single layer, long sides parallel to the long sides of the dough rectangle.
- Fold 1 inch of dough over the filling on the short sides of the rectangle. Fold the long ends over the filling, pinching the dough together at the corners. Roll the dough, starting at one of the long ends, as tightly as possible. Before roll is done, brush the border lightly with egg and pinch the seam to seal.
- Transfer the roll, seam side down, to the prepared baking sheet and brush with the egg. Bake 30 minutes, until the bread is golden and sounds hollow when tapped.
- Loosen the bottom of stromboli from the foil with a spatula; transfer to a cutting board and let cool.
Notes
- Ground turkey, sausage, Rotisserie chicken or pepperoni are great additions if you’re looking for a meaty stromboli.
- Replace the filling ingredients with any combination of mushrooms, onions, dill pickles and different varieties of cheese.
- Buy frozen pizza dough or make your own dough! It’s super easy!
- Replace kalamata olives with any variety you have on had. Or use a few different varieties!
Hi Megan. I have read all of the comments and I do understand that you Can make and freeze it unbaked a day ahead of time but I have no room in my small freezer. I have soooo much to do on the day of company so can I make this a day ahead already baked and if so how would you store/wrap it and reheat? Also how many slices can I get from this I have a lot of other food?
Hi Karen, Good question. You’re not alone in room constraints especially when you’re going to be hosting. I think you could easily bake this ahead of time, maybe underbake it a few minutes. Once it’s completely cool, put it in a tupperware. The best way to reheat baked goods or meals that are bread based like this, in my opinion, would be to reheat on stoneware so that the moisture is taken out and you get more of a similar just baked feel once you take it out of the oven. An air fryer (convection oven) would also do a nice job in reheating this bread. If those options aren’t available to you, maybe warming it up and then broiling it for a few minutes to get the outside of the bread crisped up again would be an alternative. Let me know how it works out!
This was delish! I added garlic, thinly sliced red onion and grilled chicken breast. I will continue to use this recipe and use up whatever is in the refrigerator. Thanks for sharing 🙂
I’m so glad you liked it! I love garlic and red onion adds great flavor, especially in a stromboli. Good job! I also really like using up what’s in the fridge to make a delicious dinner. Way to go!
PS You can make this totally vegan by skipping the egg wash and making this very good "mozzarella cheese" from the Minimalist Baker : https://minimalistbaker.com/easy-vegan-mozzarella-cheese/. The cheese has a consistency between fresh mozzarella and firm cream cheese and although it does not taste just like mozzarella, it is cheesy from the nutritional yeast and it works well with these flavors. You can dust the dough with flour and use water instead of egg wash to seal.
I made this last night Oh so good. I need a couple of tweaks for the next one like more dough, less olive paste, less cheese and a hotter oven. No complaints about the results of the first try though.
Glad you liked it! Your suggestions sound good too. That’s the beauty of cooking. One recipe brings inspiration for another and changes to make another version!
Made this the other night for dinner and everybody was SO in love!! I added some veggie "meatballs" into half of it and it tasted amazing. Also added garlic cloves to the olive paste, as I put garlic in almost every dish, and really blended well!
Hi Daria! So glad you love this recipe as much as I do. I absolutely love your addition of veggie meatballs and garlic! Yum!
Megan
Hi
Would fresh spinach work?
Hi Jolene! Yes, fresh spinach would work great!
Megan
Thank you so much for sharing this recipe and tutorial on such a great dish. A friend of mine shared it to me.. so the following week I got the ingredients to make it myself… I added pepperoni to mine {I have 3 carnivore boys to feed}. It came out great! I shared this dish to my "friday favorites" today. You are welcome to come check it out: http://themooninmae.blogspot.com/2016/02/friday-favorites.html
Thanks!!
Jennifer Mae
http://www.themooninmae.blogspot.com
Hi Jennifer! I’m so glad you enjoyed the stromboli! It’s one of our favorites, too. I love the addition of pepperoni…yum! Thanks for including the recipe in your Friday favorites. You have a beautiful website!
Megan
Jared, that sounds interesting! Does it melt well? Is it tasty?
Megan
Veggie cheese is made without Renner or Enzymes which is a product from veal 4th stomach. Gross I know!! I stopped eating cheese with this and it can be hard to find!!
Hi Lainey! Yes, you can freeze this stromboli. Freeze with the dough unbaked, but be sure tightly cover it with flour-dusted foil and an outer layer of plastic wrap (or ziploc bag). Freeze for up to a month!
Megan
Sounds delicious!! Can you freeze this? Seems like a mighty lot for one person to devour . If freezing, would you recommend freezing with baked, or unbaked pizza dough?
Hi Sara! This will freeze just fine. Wrap it tightly in a few layers of aluminum foil (dust with flour so dough doesn't stick) with an outer layer of plastic wrap. I hope this helps!
Megan
Has anyone tried to freeze this? If so, how did you do it and how did it turn out?
Your comment made my day, Thea! So glad this post inspired you! Enjoy the stromboli.
Megan