Vegetable Stromboli With Broccoli And Cheese

Try this veggie stromboli recipe made with broccoli and cheese or any roasted vegetables you’d like. It’s like a calzone, made with pizza dough. Let’s whip up this Italian style stromboli… 

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Why this veggie stromboli is so great…

• You won’t miss the meat, but you can always make my pepperoni stromboli, too!
• Prep it ahead of time. 
• Tastes really good cold, as leftovers, too (I love it for lunch the next day!)
• New to working with store bought or homemade pizza dough? See my step by step video for beginners (scroll to bottom of page). 

Ingredients

Here’s what you need to make a homemade stromboli…

Vegetarian stromboli ingredients

• Broccoli (lightly cooked or make air fryer broccoli)
• Pizza dough
• Flour
• Mozzarella cheese (sometimes I also use half provolone cheese)
• Roasted red pepper 
• Italian seasonings
• Pizza sauce

Additional veggie stromboli filling ideas

• Bell pepper (see how to slice bell peppers)
• Roasted vegetables (cauliflower or these sauteed onions and peppers)
• Spinach

Compound butter for a flavorful stromboli crust (substitute 1 tbsp olive oil or an egg wash)

• Butter 
• Garlic 
• Basil
• Salt and pepper
• Parmesan cheese (see: does parmesan cheese go bad?)

How to make this broccoli and cheese vegetable stromboli

Now I’ll walk you through whipping up your own broccoli and cheese stromboli…

Quick look at making stromboli…

1. Make the crust-seasoning compound butter and stretch pizza dough.
2. Add the veg stromboli toppings, roll it up, and brush compound butter on top. 
3. Bake broccoli cheese stromboli for 20 minutes at 400 degrees F.
4. Serve with marinara sauce. 

Detailed look when you’re ready to make it…

1. Preheat oven to 400˚F and add parchment paper to a large rimmed baking sheet. 
2. Mix together ingredients for the flavorful stromboli crust (butter, garlic, parsley, salt and pepper, parmesan) and set it aside. Alternatively, in place of this herb butter, you can use 1 tbsp olive oil to brush the outside of the stromboli when you’re done making it.
3. Prep surface for stretching dough. Add flour to a large flat surface like a cutting board to stretch pizza dough – spread half the flour all over the work surface, and add the other half of the flour to the side to use when stretching the dough. 
4. Add raw pizza dough on top of the flour in the center of the work surface. Begin stretching the pizza dough by pushing it against the flour, lightly picking some up, as you stretch the dough by hand. Pinch the outside 1” of the pizza dough in a circular motion to spread it out. Then take your knuckles under the dough, and use them to stretch out the pizza in a circular motion. You can also push and pull the dough against the cutting board, picking up the extra flour as you go (as needed) to help stretch the dough (adding a light dusting of the flour where the dough is sticky helps it keep a larger shape and prevents it from shrinking back up). 
5. Roll dough. Once the dough has been stretched pretty far by hand, I recommend using a lightly floured rolling pin to roll out the dough to get it as close to a rectangle shape as possible. The dough should be pretty thin – about ½” thick. 
6. Add the vegetarian stromboli toppings, leaving 2” of space around the outside edge of the pizza dough. First add the shredded mozzarella, then broccoli, roasted red peppers, and a sprinkle of Italian seasonings.
7. Roll the stromboli by folding in ⅓ of the bottom to the center, then tightly roll the dough (the other ⅓ edge) towards the center, so the seam faces up. Pinch together the dough to bind the seam that runs down the center of the stromboli. Then fold towards the inside and pinch together the edge seems (see video). 
8. Brush half the flavorful butter sauce on the bottom of the stromboli, then flip it over and place it (seam side down) on the parchment paper lined baking sheet. Brush the top of the stromboli with the remaining butter. 
9. Use a fork to poke holes along the top of the stromboli for the steam to escape as it cooks. Bake stromboli for about 20 minutes, until top and bottom are hard and browned. 
10. Remove from the oven when it’s golden brown, and let the veggie stromboli sit for 5-10 minutes to cool before slicing it and serving with warm pizza sauce or store bought ​​marinara sauce. 

For other easy vegetarian recipes on Sip Bite Go, check out my new Greek pasta salad, crock pot sweet potatoes mashed, and roasted beets in the oven.

FAQs

The Perfect Pizza Setup

Want to make restaurant style pizza at home? I’ve got you covered! Here are some of my top tips, tricks, secret ingredients and tools for a pizza night everyone will look forward to, again and again.

1. NEVER do this… Contrary to what most people believe, when baking pizza on a sheet pan, never add toppings to raw pizza dough. Instead, follow my recipe for making homemade pizza with ready made dough, which will teach you how to par bake pizza dough first.
2. Get help from secret ingredients…
   – This dough seasoning is the secret to real Italian-tasting homemade pizza dough.
   – Add pizza seasoning to store bought pizza sauce. This makes the pizza taste really fresh!
3. Herbs are for after… In my weekly pizza making practice, I’ve found that fresh herbs, like basil, need to be added to pizza after the pizza is done baking (so the herbs don’t wilt).
4. Buy fresh dough and get amazing results. Yup, fresh dough from grocery stores is one of my favorite short-cuts. Learn how to use fresh Trader Joe’s pizza dough and Whole Foods pizza dough with my tutorials.
5. Frozen pizza can taste amazing, too!! Learn how to spruce it up with this recipe for pizza using frozen crust.
6. Slice pizza pies like a chef with just a few swipes, using big ol’ pizza cutters.
7. Want to grill pizza? Here are some pizza grilling tools to check out.
8. Do you really need to cook pizza on the rack? Nope! I basically never do. Here are tools you see me using in my tutorials on cooking pizza in the oven…
   – Bake pizza on a rimmed baking pan set to get a beautiful golden brown crust.
   – Love crispy crust? Let the air flow with this dishwasher safe pizza pan.
   – Get personal – let your fam / friends top their own pies with this set of personal pizza pans.

More pizza recipes from Sip Bite Go

• Cast iron skillet pizza
• Pepperoni pizza
• Cheeseburger pizza
• Philly cheese steak pizza
• Smoked Traeger pizza
• Chicken spinach pizza with bacon
• Homemade pizza dough
• Pizza sauce recipe
• White pizza sauce
• See tips for stretching pizza dough by hand
• Learn how to make frozen premade pizza crust taste better
• GUIDE: how to cook chicken breast for pizza

Are you a foodie, too?

Hey home chefs, hope that answers all your questions about making a tasty veggie stromboli recipe at home. 

See how to grill broccoli and this recipe for broccoli cheddar soup…

If you don’t follow me on instagram you totally should @sipbitego. And for more deliciousness, subscribe to the Sip Bite Go channel and see the Sip Bite Go recipe collection.

Veggie Stromboli (Broccoli And Cheese) Recipe | Sip Bite Go

Try this veggie stromboli recipe made with broccoli and cheese or any roasted vegetables you’d like. It’s like a calzone, made with pizza dough. Let’s whip up this Italian style stromboli…

5 from 3 votes

Print Pin Rate

Course: Main Course, Side Dish

Cuisine: Italian

Diet: Vegetarian

Keyword: Broccoli and cheese stromboli, Broccoli stromboli, vegetable stromboli, veggie stromboli

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4 people

Calories: 544kcal

Author: Jenna Passaro

Video

Ingredients

Vegetarian stromboli ingredients

• ▢ 2 cups broccoli lightly cooked (boiled 2 minutes or pan fried with a little oil)
• ▢ 1 lb pizza dough (about 1 package of raw store bought pizza dough)
• ▢ 1 tbsp flour
• ▢ 2 cups mozzarella cheese shredded (can use half provolone cheese)
• ▢ ¼ cup roasted red pepper the marinated kind you buy in a jar, diced
• ▢ ½ tsp Italian seasonings dried
• ▢ 1 cup pizza sauce (or any marinara sauce you'd like)

Additional veggie stromboli filling ideas

• ▢ ¼ cup bell pepper diced
• ▢ ¼ cup roasted vegetables like cauliflower
• ▢ 1 cup spinach cooked

Compound butter for a flavorful stromboli crust (substitute 1 tbsp olive oil or an egg wash)

• ▢ 2 tbsp butter unsalted, melted
• ▢ 2 cloves garlic minced (substitute ½ tsp garlic powder)
• ▢ 1 tbsp basil fresh chopped
• ▢ ½ tsp salt
• ▢ ⅛ tsp pepper
• ▢ 1 tbsp parmesan cheese freshly grated

Instructions

• Preheat oven to 400˚F and add parchment paper to a large rimmed baking sheet.
• Make compound butter. In a small bowl, mix together ingredients for the flavorful stromboli crust (butter, garlic, parsley, salt and pepper, parmesan) and set it aside. Alternatively, in place of this herb butter, you can use 1 tbsp olive oil to brush the outside of the stromboli when you’re done making it.
• Prep surface for pizza dough. Add flour to a large flat surface like a cutting board to stretch pizza dough – spread half the flour all over the work surface, and add the other half of the flour to the side to use when stretching the dough.
• Stretch stromboli dough. Add raw pizza dough on top of the flour in the center of the work surface. Begin stretching the pizza dough by pushing it against the flour, lightly picking some up, as you stretch the dough by hand. Pinch the outside 1” of the pizza dough in a circular motion to spread it out. Then take your knuckles under the dough, and use them to stretch out the pizza in a circular motion. You can also push and pull the dough against the cutting board, picking up the extra flour as you go (as needed) to help stretch the dough (adding a light dusting of the flour where the dough is sticky helps it keep a larger shape and prevents it from shrinking back up).
• Roll dough. Once the dough has been stretched pretty far by hand, I recommend using a lightly floured rolling pin to roll out the dough to get it as close to a rectangle shape as possible. The dough should be pretty thin – about ½” thick.
• Add the vegetarian stromboli toppings, leaving 2” of space around the outside edge of the pizza dough. First add the shredded mozzarella, then broccoli, roasted red peppers, and a sprinkle of Italian seasonings.
• Roll the stromboli by folding in ⅓ of the bottom to the center, then tightly roll the dough (the other ⅓ edge) towards the center, so the seam faces up. Pinch together the dough to bind the seam that runs down the center of the stromboli. Then fold towards the inside and pinch together the edge seems (see video).
• Brush butter on top. Brush half the flavorful butter sauce on the bottom of the stromboli, then flip it over and place it (seam side down) on the parchment paper lined baking sheet. Brush the top of the stromboli with the remaining butter.
• Bake stromboli. Use a fork to poke holes along the top of the stromboli for the steam to escape as it cooks. Bake vegetable stromboli for about 20 minutes, until top and bottom is hard and browned.
• Rest. Remove from the oven when it’s golden brown, and let the veggie stromboli sit for 5-10 minutes to cool before slicing it and serving with warm pizza sauce or store bought ​​marinara sauce.

Notes

*nutritional info doesn’t include “extra filling idea” ingredients listed. 

See the recipe: https://sipbitego.com/veggie-stromboli

See the recipe video for making homemade vegetable stromboli on Sip Bite Go’s YouTube.

Nutrition

Calories: 544kcal | Carbohydrates: 64g | Protein: 24g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 1988mg | Potassium: 418mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1189IU | Vitamin C: 50mg | Calcium: 341mg | Iron: 5mg

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