Veggie Stromboli

Name: Veggie Stromboli
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Ingredients: 16 ounce refrigerated or homemade pizza dough; 1 1/2 tbsp olive oil; 3/4 tsp kosher salt; 8 ounces thinly sliced cremini mushrooms; 1 medium red onion; 3 cups baby spinach; 3 cloves garlic; 1 cup part-skim shredded mozzarella cheese; 1 egg white; sesame seeds; marinara sauce

User Reviews

5.0

30 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings
8 servings
Calories
2175 kcal
Course
Appetizer, Lunch, Dinner
Cuisine
American, Italian-American Fussion

Veggie Stromboli

Iris Warren

Report

This cheesy vegetarian stromboli is stuffed with mushrooms, spinach, and mozzarella cheese. It’s a little messy, so prepare to get your hands dirty!

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

16 ounce refrigerated or homemade pizza dough
1 1/2 tbsp olive oil (extra virgin)
3/4 tsp kosher salt
8 ounces thinly sliced cremini mushrooms (stems trimmed)
1 medium red onion (chopped)
3 cups baby spinach
3 cloves garlic (crushed)
1 cup part-skim shredded mozzarella cheese
1 egg white (beaten)
sesame seeds (optional for topping)
marinara sauce (for serving)

Add to Shopping List

Instructions

If the dough is refrigerated let it rest to room temp 1 hour before starting.
Preheat the oven to 400F and set rack in the center of the oven.
Heat a large non-stick skillet over medium-low heat and add 2 tablespoons extra virgin olive oil, when hot add the mushrooms and onions, season with 3/4 teaspoon kosher salt and black pepper, to taste and cook, stirring until tender, about 5 minutes.
Add the spinach, a pinch of salt and cook until wilted, 2 to 3 minutes.
Add garlic and cook 1 minute. Set aside to cool completely. (I usually place this outside in the winter to cool fast).
Spray a nonstick sheet pan with oil or line with a silicone mat.
With a rolling pin, roll out the dough on a floured surface to a 16 x 10 inch rectangle.
Place the veggies over the dough leaving about 1 1/2 inch from the edge. Top with cheese.
Use the egg wash and brush along the edge of the dough.
Fold one side of the dough over to cover the filling, then the short edges, followed by the other side, stretching slightly to seal, pinching the ends so nothing oozes out.
Lay the bread seam side down on the prepared pan.
Cut small slats in the top and brush with egg white. Top with sesame seeds, if using.
Bake 25 to 35 minutes, until golden brown on top and the dough is cooked on the end.
Remove from the oven and let it cool 5 minutes before slicing into 8 pieces.
Serve with marinara sauce on the side.

Nutrition Information

Show Details

Serving 1/8th Calories 217.5kcal (11%) Carbohydrates 31.5g (11%) Protein 11g (22%) Fat 6g (9%) Saturated Fat 1.5g (8%) Cholesterol 7.5mg (3%) Sodium 519.5mg (22%) Fiber 1.5g (6%) Sugar 3.5g (7%)