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    Home » Main » Vegetable Stromboli Recipe

    Vegetable Stromboli Recipe

    Published: Mar 24, 2021 · Modified: Oct 13, 2021 by Megan Porta · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    This vegetable stromboli recipe will make guests rave, or make it for family dinner! Tuck your favorite pizza ingredients into yummy pizza dough.

    Sliced stromboli on a plate next to a baking sheet.

    Original recipe: December 2010 | Updated: March 2021

    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. We talked so many times about attempting a stromboli recipe ourselves and then finally made it happen. This vegetable stromboli has been a favorite dinner over the years, as well a delicious option to serve to hungry guests.

    How To Make Vegetable Stromboli

    Step 1

    Preheat oven to 400 degrees F and line a baking sheet with aluminum foil or parchment paper. Coat foil generously with cooking spray.

    Step 2

    Combine in the bowl of a food processor: 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.

    Tomato olive paste inside the bowl of a food processor.

    Step 3

    Prepare a lightly floured work surface. Roll dough into a 14×10-inch rectangle. Spread the olive-tomato mixture onto the inside of the dough, leaving a 1-inch border around the edges.

    Top with a layer of provolone cheese slices. Top with thawed spinach and roasted red peppers.

    Layers on top of pizza dough, including peppers, spinach and cheese.

    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.

    Dough rectangle with ingredients in the middle.

    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 egg wash.

    Roll of stromboli on a baking sheet before being baked.

    Step 6

    Bake this veggie stromboli recipe in the preheated oven for 25 minutes, or until golden brown. Allow it to cool for a bit, transfer to a cutting board and slice into 1-inch pieces.

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    Recipe Notes

    • This is a vegetarian stromboli recipe, but you may add ground turkey, sausage, ham, Rotisserie chicken or pepperoni if you’re looking for a meaty version.
    • Replace the filling ingredients with any combination of mushrooms, onions, broccoli or dill pickles.
    • 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!
    • Provolone slices may be replaced with shredded mozzarella cheese.
    • A sprinkling of Parmesan cheese over the top before rolling dough is a delicious addition.

    Calzone vs. Stromboli

    There is one main difference between calzones and stromboli and that is their final shape. A calzone is typically formed in the shape of a circle or half circle. Stromboli bakes in the form of a log or roll and is sliced just before eating.

    Calzones are typically made with pizza sauce and other pizza toppings such as cheese, pepperoni and sausage. Strombolis can be made with any variation of ingredients and tend to be more creative.

    How To Roll Out Pizza Dough

    Make sure the dough is at room temperature before rolling. Lightly flour a flat work surface and place the dough in the center. Sprinkle a bit of flour over top and use a rolling pin to roll it into the desired shape.

    If you need to press the dough a bit with your hands to get it into a round shape, this is just fine. Rub a tiny bit of olive oil onto your hands to ensure the dough doesn’t stick.

    Feel free to pick up your dough! It’s not super fragile, so handling it is fine even if you’re not comfortable yet with tossing it into the air. Holding one side and letting it hang down can help stretch the dough.

    FAQ About Stromboli

    What is stromboli food?

    Stromboli is an enclosed form of pizza, rolled up with dough and ingredients such as mozzarella or provolone cheese and any other ingredients that typically adorn a pizza. Some versions contain cold cuts such as salami and various cheeses. It is baked in the oven and served in slices.

    What does stromboli look like?

    Stromboli contains dough and pizza ingredients rolled up in a tube, then baked. When served, it resembles pinwheels with breading on the outside and rolled up ingredients in the center.

    Best Pizza Recipes

    If you are loving the pizza theme, consider making some of these pizza faves!

    • Pizza Pasta Bake
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    Best Stromboli Recipes

    • Breakfast Stromboli
    • Buffalo Chicken Stromboli
    • Thanksgiving Leftovers Stromboli

    Will you help add value to Pip and Ebby?
    If you make this recipe and love it, stop back and give it a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and leave a comment. THANK YOU!

    Vegetable Stromboli Recipe

    This easy vegetarian stromboli will make guests rave, or make it for family dinner! Tuck your favorite pizza ingredients into yummy pizza dough.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Servings: 8
    Calories: 288kcal
    Author: Megan Porta

    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 thawed
    • 12 slices provolone cheese
    • 10 oz frozen 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 parchment paper 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. 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 on top. 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. Pinch the seam to seal.
    • Transfer the roll, seam side down, to the prepared baking sheet and brush with the egg. Bake 25 minutes, or until the bread is golden brown.
    • Loosen the bottom of stromboli from the foil with a spatula. Transfer to a cutting board, slice into 1-inch pieces and serve.

    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!

    Nutrition

    Calories: 288kcal | Carbohydrates: 33g | Protein: 15g | Fat: 12g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 1418mg | Potassium: 350mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4736IU | Vitamin C: 25mg | Calcium: 290mg | Iron: 3mg
    Did you make this recipe?If you loved this recipe, please rate the recipe and leave a comment below!
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    Reader Interactions

    Comments

    1. Connie

      March 28, 2021 at 7:27 pm

      Do you need to put small slices on the top of The Stromboli to let the steam out?

      Reply
      • Megan Porta

        April 01, 2021 at 3:49 am

        No, you don’t have to. This cooks just fine without. But you can if you want – some of the ingredients might puff out. It will still be tasty!

        Reply
    2. Karen

      February 12, 2020 at 1:46 pm

      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?

      Reply
      • Megan Porta

        February 12, 2020 at 8:02 pm

        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!

        Reply
    3. Jen

      May 07, 2018 at 1:54 pm

      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 🙂

      Reply
      • Megan Porta

        May 07, 2018 at 7:16 pm

        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!

        Reply
    4. Anthony

      April 20, 2018 at 9:48 pm

      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.

      Reply
    5. Anthony

      April 20, 2018 at 9:40 pm

      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.

      Reply
      • Megan Porta

        April 22, 2018 at 11:46 pm

        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!

        Reply
    6. Daria

      August 27, 2017 at 9:05 pm

      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!

      Reply
      • Megan Porta

        August 28, 2017 at 11:14 pm

        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

        Reply
    7. Jolene

      March 25, 2016 at 1:47 pm

      Hi
      Would fresh spinach work?

      Reply
      • Megan Porta

        March 29, 2016 at 3:50 pm

        Hi Jolene! Yes, fresh spinach would work great!
        Megan

        Reply
    8. Jennifer Northcutt

      February 19, 2016 at 3:39 pm

      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

      Reply
      • Megan Porta

        February 19, 2016 at 6:48 pm

        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

        Reply
    9. Megan Porta

      October 01, 2015 at 12:49 am

      Jared, that sounds interesting! Does it melt well? Is it tasty?
      Megan

      Reply
    10. Jared

      October 01, 2015 at 12:15 am

      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!!

      Reply
    11. Megan Porta

      September 30, 2015 at 6:10 pm

      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

      Reply
    12. Lainey

      September 30, 2015 at 5:42 pm

      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?

      Reply
    13. Megan Porta

      September 22, 2015 at 12:49 am

      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

      Reply
    14. sara

      September 21, 2015 at 10:13 pm

      Has anyone tried to freeze this? If so, how did you do it and how did it turn out?

      Reply
    15. Megan Porta

      September 21, 2015 at 1:07 pm

      Your comment made my day, Thea! So glad this post inspired you! Enjoy the stromboli.
      Megan

      Reply
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