Love PIZZA? Then you need to try this Vegetarian Stromboli for sure!
A bread made from scratch filled with some delicious sauce, cheese and vegetables and baked to perfection.
A great recipe for weeknight meals or appetizer for parties; pizza has always been a favorite for really long.
Whether it is a Thin crust NY style pizza, Vegetable Pizza or Paneer Pizza; we love them all. These round pizzas are more popular than thier variations. The most amazing Pizza inspired recipes are Flatbread Pizza, Pizza Braid, Pizza Buns and Mexican Pizza Phyllo Cups.
Vegetarian Stromboli is one such variation of pizza. I was introduced to Stromboli at a local eatery that served a super loaded version of it. Served with marinara sauce on the side, I have to admit I often chose this over pizza!
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What is Stromboli
Stromboli is essentially a pizza in a different form. The best way to describe it is to say that it is in reality a rolled up pizza. Long golden brown log of bread filled with vegetables, sauce and cheese; Stromboli is a super customizable dish that is easy to make and always delicious!
The dough and sauce used for this Stromboli is the same as that for pizza. However, the toppings of the pizza become the fillings here and the crust become the covering.
From cheese and meats to vegetables; everything is perfect to add to the Stromboli. In fact, you can always change up the fillings and get a different version of the same dish.
Once the dough is filled and rolled, it needs to be baked till golden brown. Top it with some seasoned butter or brush some egg wash before doing so. Once baked, it is cut into slices and served alongside some marinara sauce.
Comparing Stromboli to Calzone
Quite often there is a discussion about how similar Stromboli and Calzone are. While both are similar to pizza in many ways; they are different in the way they are made and their origins.
- Stromboli or pizza roll originated in Philadelphia, USA while the Italian Calzones are from Naples.
- A calzone is essentially a hand pie made using pizza dough. It is rolled out, filled and folded over into half. It is baked and served as individual portions.
- Calzone can easily accommodate wetter ingredients like lots of marinara sauce and ricotta cheese. These would be difficult to handle in a Stromboli.
- Both of these are brushed with egg wash or melted butter before baking to get a golden crust.
Why this recipe works
- While the ingredients are the same as pizza, Vegetarian Stromboli is far easier to eat. As the pizza is rolled up, it does not fall apart and can be eaten anywhere.
- These can be made bite sized for easy serving as an appetizer. Plus, they tend to travel better than pizza for a party or a picnic.
- Stromboli is easy to customize with various cheese, vegetables, proteins etc. Plus, switching the marinara sauce for pesto is an option too.
- The amount of sauce, cheese and vegetables can be controlled at home. Moreover, the crust can be made thick or thin based on preferences.
- This is a great make ahead recipe. Make the Stromboli and freeze for later or bake and then refrigerate or freeze the slices. Both options work really well for Stromboli.
Overall, a super delicious recipe for brunch, as an appetizer or snack, Stromboli is great as a dinner recipe too. It pairs brilliantly with Minestrone Soup, Broccoli Cheddar Soup or Roasted Butternut Squash Soup and some salad.
Ingredients and Substitutions
- Dough- For this recipe of Vegetarian Stromboli I have used the same dough I would for pizza. It is a mix of flour, yeast, salt and unsalted butter. I mixed it using a stand mixer and gave it one rise in the Instant Pot.
- I made two strombolis using the dough but you can choose to make some garlic sticks or focaccia using half the dough too. The leftover dough can be frozen too.
- Stromboli is easy to make using store bought pizza dough too.
- Sauce- Store bought or homemade sauce work in the recipe. I used this marinara for my recipe. Swapping marinara for Alfredo or pesto sauce is also an option.
- Use only a little sauce so that the Stromboli is not super wet or soggy. You can skip the sauce and serve it as a side too.
- Filling- I like to add onions, peppers, mushroom and spinach in the Stromboli. Plus, a mix of cheddar and mozzarella cheese makes the Stromboli perfect.
- Adding meats or other vegetables like broccoli, corn, basil etc works too. Just make sure the Stromboli is not over stuffed.
- Seasoned Butter- I like to top my Stromboli with a mix of butter and herbs. I use chili flakes, oregano and garlic powder to season the butter. I also use some parmesan cheese on top; however this is optional.
See the recipe card for detailed ingredient information, measurements and nutrition.
How to make this recipe
1- In a large bowl add flour, unsalted butter, salt and instant yeast.
Pro Tip: If using regular yeast, bloom it with salt, sugar and warm water before using in the recipe.
2- Add warm water and mix well using a stand mixer or with your hands. Bring everything together and make a soft and smooth dough.
3- Cover the dough ball with some oil or butter and place in the instant pot. Set the mode to yogurt (low) and time to 60 minutes.
4- Once the dough rises and doubles, remove it.
5- Meanwhile, melt the butter.
6- Add garlic powder, chili flakes and oregano to it and mix well.
7- Divide the dough into 2 parts and set one half aside.
8- Using the other half on a baking mat; roll out into a thin rectangle of about 9*13 inches.
9- Spread marinara sauce on the dough, but leave ½ inch on the edges to prevent the sauce from oozing out.
10- Then place onions and peppers in a thin layer.
11- Arrange the mushrooms on top.
12- Next, add the spinach leaves in a thin layer. Try not to add too much as it might not roll well.
13- Then spread the mozzarella and cheddar cheese on top.
14- Starting from one long side, start rolling the dough into a tight roll; making sure the fillings do not slide away.
15- Pinch and seal the edges and ends.
16- Then make a 3-4 on top. Preheat the oven to 400 F.
17- Brush the seasoned butter on it and place in the preheated oven.
18- Bake for 22-25 minutes and serve sliced. This Stromboli tastes best when served with marinara sauce on the side. Repeat the steps for the remaining half of the dough.
Using the Instant Pot
For many of my bread recipes I like to use the Instant Pot to proof the dough.
The main reason is that it takes the same amount of time each time and moreover requires no monitoring. Check out this Cilantro Swirled Sandwich Bread, Easy Pumpkin Shaped Bread Rolls and Multigrain Pumpkin Bread to see it in action.
The yogurt mode on its lowest power works perfectly for proofing any dough in any season.
If you do not have an instant pot, let the dough rise in a warm spot till it almost doubles for about 60-90 minutes.
Expert Tips and Notes
While this recipe is pretty straight forward, here are a few thing to keep in mind.
- Change the fillings as you like. However, increasing marinara sauce to anything over ¼ cup might make the dough soggy and impossible to work with.
- I used Instant Yeast in the recipe. Active dry yeast works too. Just bloom it before adding it to the flour. Take 2 ¼ teaspoon of yeast per 3 cups of flour.
- Stick to drier ingredients like fresh vegetables vs canned and mozzarella cheese vs ricotta cheese for this recipe. They ease the rolling process because of lesser moisture.
- Slice the vegetables thin so they do not interfere with rolling the dough. Remove any hard ends and edges that might pierce the dough while rolling.
- Leave about ½ inch on all sides while adding the sauce. This aids in easy rolling of the dough.
- Do not forget the cuts on top of the Stromboli. These ensure the Stromboli does not tear in weird cuts and does not burst while baking.
- Swap regular cheese for Vegan cheese and butter for Olive Oil to make the recipe Vegan.
Serving suggestions
Marinara is the perfect sauce to enjoy this Vegetarian Stromboli with. Cheese and a tomato sauce perfect for each other. Serve this along side these for a complete meal.
Recipe FAQs
A Stromboli is like a pizza but rolled up and cut into slices after baking. A calzone is essentially a hand pie using pizza dough. We roll it, fill it and turn it over into half before baking.
A variety of soups, salads, garlic bread, fries, air fried vegetables or vegetarian pot pie works with Stromboli.
Yes indeed. Bake and completely cool Stromboli before freezing. Once cool wrap it tightly in a couple of layers of plastic wrap before popping it into a freezer bag to chill. To serve, bake in a preheated oven or air fryer for 7-8 minutes.
Use plant based cheese in place of mozzarella and cheddar cheese; swap the butter for Oilive Oil to make the recipe Vegan.
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Love this recipe? Please leave a star rating in the recipe card below & if you REALLY like it, consider a review in the comments whilst you are there, thanks!
Easy Vegetarian Stromboli
Ingredients
For the dough
- 3 cups All purpose flour
- 2¼ teaspoon Instant Yeast
- 1 teaspoon Salt
- 3 tablespoon Unsalted Butter
- 1 cup Warm water
For the seasoned butter
- 2 tablespoon Unsalted Butter
- ¼ teaspoon Dried Oregano
- ¼ teaspoon Chili Flakes
- ¼ teaspoon Garlic Powder
For the Filling
- 1 cup Marinara Sauce
- 1 cup Onion (sliced thin)
- ¾ cup Peppers (sliced thin)
- 1 cup Mushroom (sliced thin)
- 1 cup Baby spinach leaves
- ½ cup Shredded Mozzarella Cheese
- ½ cup Shredded Cheddar Cheese
Instructions
- In a large bowl add flour, unsalted butter, salt and instant yeast. If using regular yeast, bloom it with salt, sugar and warm water before using in the recipe.
- Add warm water and mix well using a stand mixer or with your hands. Bring everything together and make a soft and smooth dough.
- Cover the dough ball with some oil or butter and place in the instant pot. Set the mode to yogurt (low) and time to 60 minutes.
- Once the dough rises and doubles, remove it.
- Meanwhile, melt the butter.
- Add garlic powder, chili flakes and oregano to it and mix well.
- Divide the dough into 2 parts and set one half aside.
- Using the other half on a baking mat; roll out into a thin rectangle of about 9*13 inches.
- Spread marinara sauce on the dough, but leave ½ inch on the edges to prevent the sauce from oozing out.
- Place onions and peppers in a thin layer.
- Arrange the mushrooms on top.
- Next, add the spinach leaves in a thin layer. Try not to add too much as it might not roll well.
- Spread the mozzarella and cheddar cheese on top.
- Starting from one long side, start rolling the dough into a tight roll; making sure the fillings do not slide away.
- Pinch and seal the edges and ends.
- Make a few cuts on top. Preheat the oven to 400 F.
- Brush the seasoned butter on it and place in the preheated oven.
- Bake for 22-25 minutes and serve sliced. This Stromboli tastes best when served with marinara sauce on the side. Repeat the steps for the remaining half of the dough.
Notes
- The fillings for the recipe can be changed as you like but increasing marinara sauce to anything over ¼ cup might make the dough soggy and impossible to work with.
- I used Instant Yeast in the recipe. Active dry yeast works too. Just bloom it before adding it to the flour. Take 2 ¼ teaspoon of yeast per 3 cups of flour.
- Stick to drier ingredients like fresh vegetables vs canned and mozzarella cheese vs ricotta cheese for this recipe. They ease the rolling process because of lesser moisture.
- Slice the vegetables thin so they do not interfere with rolling the dough. Remove any hard ends and edges that might pierce the dough while rolling.
- Do not forget the cuts on top of the Stromboli. These ensure the Stromboli does not tear in weird cuts and does not burst while baking.
- Leave about ½ inch on all sides while adding the sauce. This aids in easy rolling of the dough.
- Swap regular cheese for Vegan cheese and butter for Olive Oil to make the recipe Vegan.
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