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Homemade Veggie Stromboli

This Homemade Veggie Stromboli is loaded with colorful sautéed vegetables, melty mozzarella, and Italian herbs, all wrapped in golden pizza dough. It's an easy vegetarian dinner, party appetizer, or game-day snack that's crispy outside and cheesy inside.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 6
Course: pasta
Cuisine: Italian
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb pizza dough
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 cup mushrooms, sliced
  • 1 cup baby spinach
  • 2 garlic, minced
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cup shredded mozzarella cheese
  • 1 egg, beaten
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon sesame seeds or Italian seasoning

Equipment

  • 1 Large baking sheet
  • 1 1 Sheet parchment paper
  • 1 Large Skillet
  • 1 Rolling Pin
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Wooden spoon or silicone spatula
  • 1 Set measuring cups
  • 1 Set measuring spoons
  • 1 Small mixing bow
  • 1 Pastry brush
  • 1 Cooling rack Optional
  • 1 Pizza cutter or serrated knife

Method
 

  1. Heat olive oil in a skillet over medium heat.
  2. Add onion, peppers, mushrooms, and garlic. Cook for about 6–8 minutes until softened.
  3. Stir in spinach, Italian seasoning, salt, and pepper. Cook for another minute until the spinach wilts.
  4. Remove the vegetables from the heat and let them cool completely.
  5. On a lightly floured surface, roll the pizza dough into a large rectangle about 10 × 14 inches.
  6. Spread the cooled vegetable mixture evenly over the dough, leaving a 1-inch border around the edges.
  7. Sprinkle mozzarella and Parmesan cheese evenly over the vegetables.
  8. Roll the dough tightly from the long side into a log and pinch the seams closed.
  9. Place seam-side down on a parchment-lined baking sheet.
  10. Cover loosely and let the stromboli rest for 30 minutes.
  11. Preheat the oven to 400°F (200°C).
  12. Brush the top with beaten egg and sprinkle with sesame seeds or Italian seasoning if desired.
  13. Cut several small slits on top to allow steam to escape.
  14. Bake for 25–30 minutes until deep golden brown.
  15. Let the stromboli cool for 5–10 minutes before slicing and serving.

Notes

  • Cool the vegetable filling before assembling to keep the dough from becoming soggy.
  • Add black olives, zucchini, broccoli, or artichokes for extra flavor.
  • Serve with warm marinara sauce for dipping.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or air fryer.