Wednesday, July 18, 2012

Veggie Stromboli

I've had my fair share of Italian dishes, but I've yet to have stromboli.  I think I might have seen it in for sale at Sbarro (you know, that Italian chain that's always in malls) a few times though.  As a result, it's not really ever been one of those dishes I've been itching to make.  Until last week that is.

I was watching The Chew one day during lunch when Mario Batali made his version with broccoli and cauliflower.  I know that for some of you that probably sounds as appealing as refried beans from a can, but for this veggie lover it struck a chord.

Because I used pre-made pizza dough, this dish took me a total of half an hour to throw together (cooking time included).  I'm sure you could also prep this dish beforehand and pop it in the oven when you get home in the evening.

Mmmm all rolled up and tucked in.

And there isn't really a set combination of ingredients you're supposed to stuff the stromboli with.  Next time I might do chicken and pepperoni.  Who knows!

PS I'm pretty sure that stromboli is usually rolled up jelly roll style, but since Mario folded his dough over that's what I did too.

Stromboli adapted from The Chew
Printable Version
1 recipe pizza dough (I used refrigerated Pillsbury)
1 C tomato sauce, plus more if using a larger pizza serving
2 Tbsp olive oil
2 C broccoli, sliced finely
2 C cauliflower, sliced finely
1 small onion, sliced
1/2 tsp red pepper flakes
2 cloves garlic, sliced
1 lb mozzarella, cubed
parmesan for sprinkling

Preheat oven to 450 degrees.

Heat olive oil in large skillet over medium heat.  Add broccoli, cauliflower, onion, red pepper flakes and garlic.  Cook until softened.

Roll out pizza dough and shape into large rectangle.  Spread tomato sauce down center of dough.  Top with broccoli/cauliflower mixture and then add mozzarella.  Fold dough over from each side to close stromboli (should be in rectangle shape) and pinch ends closed.

Drizzle a bit of olive oil over top of stromboli and sprinkle with parmesan cheese.  Use knife to make a few very small slits in top of dough.  Bake until golden brown, 10 to 15 minutes.

Remove from oven and allow to rest 10 minutes before cutting and serving.

I love when you get those little air pockets in 
the bread.

Looked who got a whiff of the stromboli
and popped out onto the back porch while I was taking pics??


  1. This looks delicious! How is stromboli different from Calzone? Yummy recipe thanks for sharing another recipe to make hubby eat veggies

    1. Thanks Hilda! That's a wonderful I had to google. Apparently its not the fillings that differentiate them, but rather the way they are put together and how they are served. Calzones are folded in half while stromboli is either wrapped or rolled. I also saw an article that said stromboli is typically made out of Italian bread dough versus pizza dough. If that's true I have a bone to pick with Mr. Batali :)


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