Vegetable Stromboli Recipe: Flavorful Homemade Stromboli Guide

Spinach and Broccoli Stromboli

This spinach and broccoli veggie stromboli was a favorite from our local pizzeria growing up. It pairs perfectly with Sicilian slices and stands out among the usual meat appetizers. If you want variety at a holiday table, serve this alongside options like Eggplant Caponata or Easy Italian Stuffed Artichokes for a well-rounded spread.

The blend of picante provolone, mozzarella, and parmesan with garlic-sautéed spinach and broccoli is a crowd-pleaser. This recipe yields about 8–10 pinwheels—enough for a party tray, though two hungry people could easily polish off a full pan.

Ingredient Notes and Substitutions

• Pizza dough. Use a homemade New York–style pizza dough or pick up dough from a local pizzeria or grocery store. Bring it to room temperature (remove from the fridge 2–3 hours before using) so it rolls out easily. About 1 lb dough makes a standard veggie stromboli; increase to 2 lbs for larger meat-filled versions.
• Mozzarella. Choose low-moisture, whole-milk shredded mozzarella. Fresh mozzarella has too much water and can make the stromboli soggy.
• Provolone. Use sliced or shredded provolone from the deli or grate a chunk yourself for the best melt and flavor.
• Egg white. Brushing the stromboli with egg white before baking gives a glossy, golden crust—season it after glazing for the best finish.

See the recipe card below for full ingredient amounts and details.

Variations and Additions

• Change the vegetables: try sautéed rapini, cauliflower, bell peppers, or mushrooms for different textures and flavors.
• Add salty or briny accents like olives, roasted red peppers, or anchovies.
• Swap cheeses for a different profile—cheddar and Swiss, or gruyere with mozzarella work nicely.
• Include meat: add ground pork seasoned with Italian seasoning, or fold in pepperoni and salami for a heartier stromboli.

How to Make Veggie Stromboli

Step 1: Steam the broccoli for about 5 minutes so it stays bright green and slightly tender.

Step 2: In a large pan over medium heat, add 1 tablespoon olive oil and half the minced garlic. Sauté until fragrant, 1–2 minutes.

Step 3: Add the steamed broccoli and sauté 2 more minutes, stirring. Remove from the pan and set aside to cool, then chop into bite-sized pieces.

Step 4: Add another tablespoon of olive oil and the remaining garlic to the pan. Sauté briefly, then add the spinach. Cook 1–2 minutes until wilted. Remove and let cool.

Step 5: Make sure both the broccoli and spinach are cooled before assembling so they don’t create excess steam inside the dough.

Step 6: Bring pizza dough to room temperature and place it on a floured surface. Gently press and stretch the dough with your fingers, working from the center outward. When thin, drape and stretch the dough over your knuckles until it reaches roughly 15 inches.

Step 7: Evenly spread shredded mozzarella and provolone over the dough, reaching as close to the edges as possible.

Step 8: Add the cooled broccoli and spinach on top of the cheese. Step 9: Sprinkle parmesan over the vegetables.

Step 10: Starting from one long edge, roll the dough until you reach the middle, tuck in the sides, then finish rolling to form a tight log.

Step 11: Slice the log into 1.5-inch pinwheels using a sharp knife. Cutting into pinwheels lets steam escape and helps create crisp edges while keeping a cheesy center.

Step 12: Preheat the oven to 375°F. Arrange the pinwheels in a greased cake pan or baking dish.

Step 13: Whisk the egg white and brush it over the rolls. Season with garlic powder, crushed red pepper, salt, and black pepper.

Step 14: Bake 30–35 minutes, until the tops are golden brown and the cheese is melted.

Pro-Tips

1. Stretch dough slowly to avoid holes and to maintain an even thickness across the surface.
2. You can use shredded or thinly sliced mozzarella and provolone depending on preference.
3. Glaze with egg white for a shiny, golden-brown crust.
4. Cut into pinwheels to allow steam to escape from the vegetables—this prevents a soggy interior and creates crisp edges.

Recipe FAQs

Veggie Stromboli (Pinwheels)

Equipment

• 1 baking pan
• 1 small pot
• 1 large saucepan

Ingredients

• 1 lb pizza dough
• 1 head broccoli
• ½ bag spinach
• ¼ lb shredded provolone
• ¼ lb shredded mozzarella (low-moisture)
• ½ cup parmesan cheese
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 egg, white separated
• 1 tsp garlic powder
• ½ tsp crushed red pepper
• ½ tsp salt
• ½ tsp black pepper

Instructions

1. Steam the broccoli for 5 minutes. In a large pan over medium heat, add 1 tablespoon olive oil and half the garlic. Sauté 1–2 minutes, add the broccoli, and sauté 2 minutes more. Remove, let cool, and chop into bite-sized pieces.
2. Add the remaining olive oil and garlic to the pan. Sauté for 1 minute, add the spinach, and cook 1–2 minutes until wilted. Remove and cool.
3. Preheat the oven to 375°F. Bring the pizza dough to room temperature and stretch it into a 15–17 inch circle.
4. Spread mozzarella and provolone over the dough, top with broccoli and spinach, then sprinkle parmesan. Roll the dough tightly, tuck in the sides, and finish rolling.
5. Slice the roll into 1.5-inch pinwheels and place them in a greased cake pan. Brush with egg white and season with garlic powder, crushed red pepper, salt, and pepper. Bake 30–35 minutes until golden brown.

Notes

1. Stretch the dough slowly and evenly to avoid holes.
2. Use shredded or thinly sliced mozzarella and provolone based on preference.
3. Brush with egg white for a glossy, golden crust.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 34 g
• Protein: 16 g
• Fat: 14 g (Saturated Fat: 6 g)
• Sodium: 1034 mg
• Fiber: 3 g
• Vitamin C: 73 mg
• Calcium: 309 mg