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Veggie cheese stromboli

The first time I ate stromboli was a few years ago at 3:00 in the morning after a night out in Fort Myers, Florida. And oooohh my, did it taste delicious! Our friend's mother had made it for us, knowing we would likely be hungry when we got back to her house. My husband and I often reminisce about that late-night meal and immediately we are both salivating as badly as our 6-month-old drool machine, Sammy. Over the years, we have talked about attempting a stromboli recipe ourselves, but we just never did it. Until now!

I didn't want to make just any old stromboli recipe. I wanted to make one that looked and sounded really good. I kept my eyes open for a while and eventually I came across this recipe from Parenting magazine, of all places. It is incredible! We had a friend over at our house when it came out of the oven and the three of us stood at the kitchen counter and devoured almost the entire thing as if we were cows at the trough.

You have to make this! Yes, I'm giving orders. I don't want anyone to miss out.

Preheat your oven to 400 degrees F and line a baking sheet with aluminum foil. Coat the foil generously with cooking spray.

Combine in your food processor's bowl:

1/2 cup pitted kalamata or black olives

8-10 sun-dried tomato halves, packed in oil

1 Tbsp. oil from the sun-dried tomato jar

Pulse until the mixture forms a rough paste.

Lightly flour a flat working surface and a rolling pin. Roll 1 pound of pizza dough into a 14x10-inch rectangle. Spread the olive-tomato mixture onto the dough, leaving a 1-inch border around the edges.

Top with 12-15 slices of overlapping provolone cheese.

Top this with a 10-oz. box of frozen spinach that has been thawed and squeezed (to drain water) and a 12-oz. jar of roasted red peppers that have been drained, patted dry and cut into strips. Make sure the pepper strips run parallel to the longest side of the rectangle.

Fold 1 inch of dough over the filling on the short sides of the rectangle. Then fold the long sides over and pinch the dough together at the corners.

Roll the dough, starting at one of the long ends, as tightly as possible.

Brush the border lightly with a bit of beaten egg and pinch the seam to seal it shut.

Transfer the roll to your prepared baking sheet, seam side down. Brush the entire surface with beaten egg.

Bake for 30 minutes in the preheated oven, or until the bread is golden and sounds hollow when it is tapped.

If a bit of the guts have spilled out, take photos of it so you can show people how delicious it looks.

Close-up of the deliciousness.

Allow it to cool for a bit and cut into 1-inch strips crosswise.

Have you started making it yet?

Veggie Cheese Stromboli

One of my Top 5 favorite recipes of all time. This stromboli is SO GOOD.

Contributed by Megan Porta from

Published Dec 18, 2010

Serves: 12

Total time: 50 min

Veggie Cheese Stromboli  
  • ½ cup pitted kalamata or black olives
  • 8-10 sun-dried tomato halves, packed in oil
  • 1 tablespoon oil from the sun-dried tomato jar
  • 1 lb pizza dough
  • 12-15 slices provolone cheese
  • 10-oz. box frozen chopped spinach, thawed and squeezed to drain excess water
  • 12-oz. bottle roasted red peppers, drained, patted dry and cut into strips
  • 1 egg, lightly beaten
  1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and coat with cooking spray.
  2. Combine the olives, sun-dried tomatoes and oil in a food processor and pulse until the mixture forms a rough paste.
  3. Lightly flour a work surface and rolling pin; roll dough into a 14x10-inch rectangle. Spread with olive mixture, leaving a 1-inch border around the dough edges on all sides. Top mixture with overlapping slices of cheese; add the spinach in an even layer. Finally, add the red pepper strips in a single layer, long sides parallel to the long sides of the dough rectangle.
  4. Fold 1 inch of dough over the filling on the short sides of the rectangle. Fold the long ends over the filling, pinching the dough together at the corners. Roll the dough, starting at one of the long ends, as tightly as possible. Before roll is done, brush the border lightly with egg and pinch the seam to seal.
  5. Transfer the roll, seam side down, to the prepared baking sheet and brush with the egg. Bake 30 minutes, until the bread is golden and sounds hollow when tapped.
  6. Loosen the bottom of stromboli from the foil with a spatula; transfer to a cutting board and let cool.



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Reader Comments (33)

This looks so delicious. I just found a wonderful pizza dough recipe that I would love to try with this. Thanks for sharing!

12.19.2010 | Unregistered CommenterKacey

WOW! This looks amazing and just the perfect timing for a festive appetizer! Thanks for posting this, I will be printing it out to try next week.

12.19.2010 | Unregistered CommenterPat

This looks totally unbelievable!!!

12.19.2010 | Unregistered CommenterKathleen

Looks really good, and quite ingenious :)

This looks delicious! Any suggested substitutes for the bell pepper?

12.22.2010 | Unregistered CommenterMippa

Mushrooms would be a great substitute, or any other veggie or pepper for that matter!

12.25.2010 | Registered CommenterMegan Porta

This looks amazing! Wish I could have some for lunch.

03.14.2011 | Unregistered CommenterChris

We LOVE Stromboli! I usually make it with meat, but I've been thinking of a veggie version. This puts me on my way! Nicely done, and congrats on the Top 9!!

03.14.2011 | Unregistered CommenterKim - Liv Life

this looks amazing. must must try this.

03.24.2011 | Unregistered CommenterSandra

Wow! On my soon to do list. Looks so easy!

03.25.2011 | Unregistered CommenterChrista

I'm making this for the 2nd time today. Both times, I've substituted tomato paste for the sun dried tomatoes. 1. Because I had it on hand. 2. Because food processor + sleeping baby = bad idea

So yummy!

12.13.2011 | Unregistered CommenterRachel

I've never had stromboli but this looks delicious! I think I'm going to make this with chicken this weekend. Thanks!

01.19.2012 | Unregistered CommenterAngela

Just found this recipe on Pintrest and made it tonight. Oh my! It was SO good! My 4 year old son LOVED it, too. I love how quick and easy it is and the variations you could create from it.

03.22.2012 | Unregistered CommenterRubyLu

Wow, that looks so good! Do you think it would be good if i added some chopped chicken into it too? I found you on Pinterest by the way :)

05.8.2012 | Unregistered CommenterZoya

Hi Zoya! I think adding some shredded chicken would make it fabulous!!

05.9.2012 | Registered CommenterMegan Porta

That looks so yum! Could I substitute olives with something else?

06.24.2012 | Unregistered CommenterAsh

I made this today for dinner, and my fiance was blown away by how good it was! I of course loved it too, but it's more fun watching someone else enjoy all the work you went through when cooking. Thanks so much. I added a few tiny chopped onions, because I'm obsessed with onions!

06.27.2012 | Unregistered CommenterLana Witkowski

I've made this a couple of times now, and every time it turns out amazing! I tend to add mushrooms, but I'll have to try putting in some onions like Lana (I'm a big fan of 'em too!) Great recipe! Thanks :)

09.24.2012 | Unregistered CommenterSonia

This was excellent! I used feta, mozzarella and Parmesan .

10.21.2012 | Unregistered CommenterLori

Made this tonight, used tomato paste as another user suggested, it was FAB-U-LOUS! Thank you!

05.20.2013 | Unregistered CommenterRoxanne

This was absolutely fantastic! My husband said it was "the best stromboli he ever had." I used tomato paste with basil and oregano mixed into the sun dried tomato and olive mixture. I didn't use a food processor and it came out just fine! Also replaced the pepper with mushrooms. He even added pesto, pepperocini, and pepperonis to his (I'm vegetarian so I did without.) Next time we will only make one to feed us both because they come out pretty big! Thanks for the recipe!!

11.2.2013 | Unregistered CommenterJessica

I'd love to see the recipe, but an add pops up on the left side of the screen and wipes out all visual of the words on that side. "Closing ad" link doesn't work. GRRRRR.

07.12.2014 | Unregistered CommenterSherri.

I plan on making this in 2 days. Do you think it would be good with mozzarella instead of provolone? I happen to have that on hand. Thank you! I love the combination of the sundried tomato and olives. I was planning on making ones with sausage, peppers, onions and mozzarella. I am not a meat lover, so I am glad I found your recipe. Thanks!

12.23.2014 | Unregistered CommenterDebra Carolan

Provolone cheese?? is this veggie cheese? I would love to make this, where can I get this veggie cheese?

08.19.2015 | Unregistered CommenterLG

Hi LG! I'm not sure what you mean by "veggie cheese," but you should be able to easily find provolone cheese in the dairy aisle. I typically find it sliced and in a circular shape. I hope this helps!

08.19.2015 | Registered CommenterMegan Porta

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