Veggie Stromboli with Mushroom, Spinach and Mozzarella

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

Veggie Stromboli

Lots of you have been asking me for more meatless dishes, so I was excited to create this Mushroom and Spinach Stromboli. Stromboli is basically a stuffed pizza filled with whatever your heart desires. Some add meat and cheese, but I prefer using healthier fillings, like veggies. They are eaten hot and can be served as a main dish or an appetizer to share with friends. It’s perfect for parties and gatherings you want 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 of the main differences is that a calzone is folded in half, and stromboli is rolled up, sort of like a pizza roll. According to 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 if you buy it from one. Otherwise, you can 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 gives it a golden color.
Sesame seeds are optional, but you can sprinkle them on top if you wish.

How to Make Stromboli

Vegetables: Heat olive oil in a large 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 few minutes until wilted. Add the garlic, cook for another minute, and set the skillet to the side to cool. In the winter, I usually place it outside to cool faster!
Oven: Preheat the oven to 400°F and set a rack in the center. Spray a nonstick sheet pan with oil or line it with a silicone mat or parchment paper.
Assemble: On a floured surface, roll out the room-temperature dough with a rolling pin into a 16” x 10” rectangle. Place the veggies on the dough, leaving a 1 ½-inch border, and top it with cheese.
Fold the Dough: Brush the egg white along the border of the dough. Fold one of the long sides of the dough over to cover the filling, then the short edges, followed by the other side, stretching it slightly 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 top, and brush with egg. Top with sesame seeds if using.
Bake the mushroom stromboli for 25 to 35 minutes and let it cool before slicing it into eight pieces.

How to Reheat Stromboli

This easy stromboli recipe is perfect to make ahead if you’re serving it as an appetizer for a party. Prep it up to a day in advance and under-cook it for 10 to 15 minutes. When you’re ready 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. If 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 if you can’t have dairy.
Add meat: Try this Sausage Pepper and Onion Stromboli

More Mushroom and Spinach Recipes You’ll Love:

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Veggie Stromboli

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 stuffed with mushrooms, spinach, and mozzarella cheese. It’s 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 center of the oven.
Heat a large 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 3 minutes.
Add garlic and cook 1 minute. Set aside to cool completely. (I usually place this outside in the winter to cool 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 edge. Top with cheese.
Use the egg wash and brush along the edge of the dough.
Fold one side of the dough over to cover the filling, then the short edges, followed by the other side, stretching slightly to seal, pinching the ends so nothing oozes out.
Lay the bread seam side down on the prepared pan.
Cut small slats in the top 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 end.
Remove from the oven and let it cool 5 minutes before slicing into 8 pieces.
Serve with marinara sauce on the side.

Serving: 1/8th, 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