Veggie Stromboli
User Reviews
5
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
8 servings
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Calories
2175 kcal
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Cuisine
American, Italian-American Fussion
Veggie Stromboli
Description
This Veggie Stromboli features a filling of cremini mushrooms, red onions, spinach, and garlic, which are sautéed together with olive oil and seasoning until tender and wilted. The combination is enclosed within homemade or refrigerated pizza dough rolled to a rectangle. The dough edges are brushed with beaten egg white to help seal and achieve a shiny crust. The stromboli is baked at 400°F to develop a golden, crisp outer crust while keeping the filling moist and flavorful inside.
The blend of mushrooms and spinach adds a savory, earthy quality that pairs well with the melted mozzarella cheese. This stromboli can serve as a hearty snack, lunch, or light dinner and is complemented by marinara sauce for dipping.
Ingredients
- 16 ounce pizza dough refrigerated or homemade
- 1 1/2 tbsp olive oil (extra virgin)
- 3/4 tsp kosher salt
- 8 ounces cremini mushrooms stems trimmed, thinly sliced
- 1 red onion chopped, medium
- 3 cups baby spinach
- 3 cloves garlic (crushed)
- 1 cup mozzarella cheese part-skim, shredded
- 1 egg beaten, white
- sesame seeds (optional for topping)
- marinara sauce (for serving)
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 DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 2175 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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