Best 6 Roasted Vegetable Stromboli Recipes

EASY VEGETARIAN STROMBOLI RECIPE

Steps:

• Preheat the oven to 375F.
• Heat the olive oil over medium-high heat. Add the mushrooms, the onion powder, the garlic powder, the smoked paprika, and salt and pepper to taste. Sauté until the mushrooms are cooked through.
• Dust your kitchen counter with some flour, roll the pizza dough, and flatten it out until you have a large rectangle.
• Layer starting with the provolone, leaving about a 1½ inch border around the dough. Then layer the spinach, the sauteed mushrooms, and the black olives. Top with the shredded mozzarella.
• Roll the pizza dough like a cinnamon roll. When you finish rolling it, seal the seam against your roll by pinching it with your fingers.
• Place a piece of parchment on a sheet pan. Transfer your stromboli to the sheet pan with the seam side down.
• Using a knife, cut some slits on the top of your stromboli and brush with egg wash.
• Bake for 20-25 minutes or until golden brown.
• Remove from the oven and let stand for a couple of minutes before slicing.
• Top with fresh basil and sesame seeds, and serve with a marinara sauce for dipping or drizzling.

VEGGIE STROMBOLI

Steps:

• Preheat oven to 425°F with rack in lowest position. Heat oil in a large skillet over medium-high. Add mushrooms, onion, salt, pepper, and oregano and cook, stirring, until vegetables are tender, 8 to 10 minutes. Add spinach and garlic and cook, stirring, until spinach has wilted, about 3 minutes. Transfer to a bowl and let cool slightly.
• On a lightly floured piece of parchment, roll dough into a 10-by-15-inch rectangle. Spoon mushroom mixture length-wise down center of dough and top with tomatoes and cheese. Brush edges with egg and roll away from you into a log, pinching edges to seal. Place seam side down and transfer dough and parchment to a rimmed baking sheet. Brush with egg and cut 4 slits along the top. Bake on lowest rack until golden brown, 15 to 18 minutes. Let cool 15 minutes before slicing.

ROASTED VEGETABLE STROMBOLI

Steps:

• Vegetables -- Mix all vegetables with the olive oil, salt and pepper, dried oregano, red pepper flakes and roast in a 375F oven. Roast for 20 minutes. Just until the vegetables begin to brown and they are tender. Remove and let cool. Then mix in the fresh basil and parsley.
• Pizza dough -- roll out into 2 large rectangles about 18x12. I just roll mine on the counter with a little corn meal or flour on the counter so it doesn't stick.
• Make the sandwiches -- Spread the vegetables over the two pizza crusts. Make sure to leave a 1" border around all sides. Top with the Parmesan and mozzarella and roll up. You are just making a log.
• Baking -- I like to bake mine on a cookie sheet lined with parchment paper so it doesn't stick. Make sure you slice 4 slices in the top of the stromboli before cooking and to brush with olive oil to make a golden brown crust. Bake at 400F for 30 minutes until golden brown and a light crunchy crust.
• Let the stromboli rest a few minutes (5 minutes) before slicing. I cut each stromboli into 4 pieces. If you want, serve with some marinara on the side. Just enjoy!
• Make a nice soup or salad and this is a great hearty dinner.

BROCCOLI CHEESE STROMBOLI

Steps:

• Preheat the oven to 400 degrees F. Oil a baking sheet with 1 tablespoon olive oil and set aside.
• Heat the butter in a large skillet over medium heat. Add the onion and garlic and cook for 2 minutes. Add the broccoli and season to taste with salt and pepper. Cook until the broccoli has softened slightly and become bright green, about 1 minute. Remove from the heat and set aside.
• Lightly flour a clean work surface and stretch or roll the dough into a large rectangle, about 11-by-13 inches. With the long side closest to you, spread the pesto on the dough, leaving about a 1-inch border on all sides. (You'll want to maintain the 1-inch border when adding the remaining toppings.) Top the pesto with the broccoli mixture and sprinkle over the Cheddar. Shingle the mozzarella slices over the Cheddar. Sprinkle on the basil leaves.
• Fold the short sides in, then roll the dough into a log. Place the stromboli seam-side down on the prepared baking sheet. Using a sharp knife, make 5 to 6 diagonal slits on top of the dough. Brush the top with the remaining tablespoon olive oil and sprinkle with the grated Parmesan.
• Bake until golden brown, about 20 minutes.
• Allow to cool for about 5 minutes before slicing and serving. Serve the warmed marinara alongside and top each serving with some more fresh basil.

MEAT AND VEGGIE STROMBOLI

Steps:

• Place thawed bread dough in a bowl in a warm area and let rise until doubled in size, 30 to 60 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Spread dough into a large rectangle on the prepared baking sheet.
• Mix 2 tablespoons Parmesan cheese, 2 tablespoons vegetable oil, egg yolks, parsley, oregano, garlic powder, and black pepper together in a bowl; spread mixture onto dough. Top Parmesan mixture layer with pepperoni, ham, and provolone cheese.
• Heat 2 teaspoons vegetable oil in a skillet over medium heat; cook and stir green bell pepper, onion, and mushrooms in the hot oil until tender, 5 to 10 minutes. Spoon mixture over provolone layer.
• Roll dough around the filling and place stromboli, seam side-down, onto the baking sheet. Brush the top of stromboli with egg whites; sprinkle 1 teaspoon Parmesan cheese and Italian seasoning over stromboli.
• Bake in the preheated oven until dough is golden brown, 30 to 40 minutes.

STROMBOLI

Steps:

• Tip the flour into a large bowl, then stir in the yeast and 1 tsp salt. Pour in 250ml warm water and the olive oil, and bring together with a wooden spoon to make a soft dough. Tip onto a surface and knead for 10 mins until smooth. Put the dough back in the bowl, cover with a tea towel and set aside for 40 mins or until doubled in size.
• Roll the dough out on a lightly floured surface to a rectangle roughly 35 x 20cm. Layer over the salami (leaving a bit of a border), then scatter over the mozzarella and finally the basil leaves. Tuck the shorter edges in and roll the whole thing up like a swiss roll. Will keep frozen, tightly wrapped in foil, for up to one month. Can either be defrosted and baked, or baked from frozen (see step 3).
• Leave the loaf to rest for 20 mins on a baking tray. Meanwhile, heat the oven to 200C/180C/gas 6. Brush all over with olive oil and sprinkle with sea salt. Bake for 40 mins until puffed up and golden. If cooking from frozen, bake for 1 hr. Leave to cool for 10 mins before slicing and serving with salad.