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This cheesy veggie stromboli is full of mushrooms, spinach, and mozzarella cheese. It’s just a little messy, so prepare to get your hands dirty!

Veggie Stromboli

Numerous you may have been asking me for more meatless dishes, so I used to be excited to create this Mushroom and Spinach Stromboli. Stromboli is essentially a stuffed pizza stuffed with whatever your heart desires. Some add meat and cheese, but I prefer using healthier fillings, like veggies. They’re eaten hot and will be served as a primary dish or an appetizer to share with friends. It’s perfect for parties and gatherings you would like to eat appetizers for dinner. For one with meat, you’ll love this sausage and pepper stromboli.

What’s the difference between calzones and stromboli?

One in every of the primary differences is that a calzone is folded in half, and stromboli is rolled up, kind of like a pizza roll. Based on Bon Appétit, calzones originated in Naples and the stromboli in Philadelphia.

Veggie Stromboli Ingredients

• Pizza Dough: Most pizzerias will sell you fresh dough, so ask for a one- pound ball for those who buy it from one. Otherwise, you’ll be able to make it yourself or buy it from the supermarket.
• Mushrooms: Thinly slice cremini (also called baby bella) mushrooms.
• Onion: Chop one medium red onion, or use white or yellow.
• Spinach: You’ll need three cups of fresh baby spinach.
• Garlic: Crush three garlic cloves.
• Egg White: Brushing the dough with egg white helps seal the dough and provides it a golden color.
• Sesame seeds are optional, but you’ll be able to sprinkle them on top for those who wish.

How you can Make Stromboli

1. Vegetables: Heat olive oil in a big nonstick skillet over medium heat, and sauté the mushrooms and onions seasoned with salt and pepper for five minutes. Add the spinach and a pinch of salt and cook for a number of minutes until wilted. Add the garlic, cook for an additional minute, and set the skillet to the side to chill. Within the winter, I often place it outside to chill faster!
2. Oven: Preheat the oven to 400°F and set a rack in the middle. Spray a nonstick sheet pan with oil or line it with a silicone mat or parchment paper.
3. Assemble: On a floured surface, roll out the room-temperature dough with a rolling pin right into a 16” x 10” rectangle. Place the veggies on the dough, leaving a 1 ½-inch border, and top it with cheese.
4. Fold the Dough: Brush the egg white along the border of the dough. Fold certainly one of the long sides of the dough over to cover the filling, then the short edges, followed by the opposite side, stretching it barely to seal and pinching the ends so nothing oozes out. Lay the bread seam side down on the prepared pan, cut small slats in the highest, and brush with egg. Top with sesame seeds if using.
5. Bake the mushroom stromboli for 25 to 35 minutes and let it cool before slicing it into eight pieces.

How you can Reheat Stromboli

This easy stromboli recipe is ideal to make ahead for those who’re serving it as an appetizer for a celebration. Prep it as much as a day prematurely and under-cook it for 10 to quarter-hour. While you’re able to serve it, cover it with foil and bake it until heated through.

What to Serve with Veggie Stromboli

Serve this Italian-stuffed bread with marinara sauce on the side for dipping. When you’re making it a meal, pair it with roasted veggies or a salad.

Variations

• Mushrooms: Swap baby bella mushrooms with white button.
• Spinach: Substitute baby kale for spinach.
• Protein: Add Italian turkey or chicken sausage to the filling for extra protein.
• Dairy-Free: Skip the cheese for those who can’t have dairy.
• Add meat: Do this Sausage Pepper and Onion Stromboli

More Mushroom and Spinach Recipes You’ll Love:

Your comments are helpful! When you’ve tried this healthy Mushroom and Spinach Stromboli recipe or some other on health foods diets, don’t forget to rate the recipe and leave me a comment below. And for those who took a photograph of it, share it with me on Instagram so I can reshare it on my Stories!

Veggie Stromboli

5

195 Cals
11 Protein
31.5 Carbs
3.5 Fats

Prep Time: 20 mins

Cook Time: 35 mins

Total Time: 55 mins

This cheesy vegetarian stromboli is full of mushrooms, spinach, and mozzarella cheese. It’s just a little messy, so prepare to get your hands dirty!

• 16 ounce refrigerated or homemade pizza dough
• 8 ounces thinly sliced cremini mushrooms, stems trimmed
• 1 medium red onion, chopped
• 3 cups baby spinach
• 3 cloves garlic, crushed
• 1 cup part-skim shredded mozzarella cheese
• 1 egg white, beaten
• sesame seeds, optional for topping
• marinara sauce, for serving

• 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 middle of the oven.

• Heat a big 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 three minutes.

• Add garlic and cook 1 minute. Put aside to chill completely. (I often place this outside within the winter to chill 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 sting. Top with cheese.

• Use the egg wash and brush along the sting of the dough.

• Fold one side of the dough over to cover the filling, then the short edges, followed by the opposite side, stretching barely to seal, pinching the ends so nothing oozes out.

• Lay the bread seam side down on the prepared pan.

• Cut small slats in the highest 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 top.

• Remove from the oven and let it cool 5 minutes before slicing into 8 pieces.

• Serve with marinara sauce on the side.

Serving: 1/eighth, Calories: 195kcal, Carbohydrates: 31.5g, Protein: 11g, Fat: 3.5g, Saturated Fat: 1.5g, Cholesterol: 7.5mg, Sodium: 414.5mg, Fiber: 1.5g, Sugar: 3.5g

Keywords: appetizers, spinach and mushroom stromboli, stromboli, stuffed bread, vegetarian appetizers