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…
2cupsbroccolilightly cooked (boiled 2 minutes or pan fried with a little oil)
1lbpizza dough(about 1 package of raw store bought pizza dough)
1tbspflour
2cupsmozzarella cheeseshredded (can use half provolone cheese)
¼cuproasted red pepperthe marinated kind you buy in a jar, diced
½tspItalian seasoningsdried
1cuppizza sauce(or any marinara sauce you'd like)
Additional veggie stromboli filling ideas
¼cupbell pepperdiced
¼cuproasted vegetableslike cauliflower
1cupspinachcooked
Compound butter for a flavorful stromboli crust (substitute 1 tbsp olive oil or an egg wash)
2tbspbutterunsalted, melted
2clovesgarlicminced (substitute ½ tsp garlic powder)
1tbspbasilfresh chopped
½tspsalt
⅛tsppepper
1tbspparmesan cheesefreshly 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.