Veggie stromboli filled with broccoli, spinach, and garlic, with a delicious combination of Italian cheeses, including mozzarella, provolone, and Parmigiano. This Italian appetizer, dipped in marinara sauce, is an unbelievable variety of veggie pinwheels that is a must-serve at every future family party.
Looking for more appetizers to set out at your next party? Try starting the party with some Bourbon Candied Pecans or The Best Homemade Shrimp Cocktail!
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Spinach and Broccoli Stromboli
This veggie stromboli with spinach and broccoli was a staple at the local pizzeria when we were growing up. I'd always get one of these pinwheels with 2 Sicilian slices. My dad typically didn't make vegetable stromboli like this at home. We would either have Pepperoni Bread (Stromboli) or Italian Sausage Bread.
These are perfect to add to all the typical meat appetizers that are always out before big holiday dinners. Adding some decent vegetable appetizers like this one or Eggplant Caponata and Easy Italian Stuffed Artichokes will really impress your guests with some delicious flavor.
Honestly, the combination of picante provolone, mozzarella, and parmesan with spinach and broccoli is the perfect combo for a delicious appetizer. This is exactly what you need at your next party to get everyone excited. This recipe makes about 8-10 rolls, and I swear 2 people can eat the whole tray!
Ingredient Notes and Substitutions
- Pizza Dough. You can make a homemade New York Style Pizza Dough or just get one from your local pizzeria or grocery store. Make sure to let it come completely to room temperature, so take it out of the fridge at least 2 hours before you start. I typically use a 1 lb dough for veggie stromboli and go up to 2 lbs for meat stromboli, but the size doesn't matter; you might just have a larger or smaller stromboli and will have to adjust the ingredients as necessary.
- Mozzarella. Don't use fresh. Use low-moisture whole milk mozzarella for best results. It's better for melting. The water content from fresh mozzarella will make the stromboli soggy. This is the same for most pizza recipes. We use fresh on Margherita pizza, but on our Chicken Alla Vodka Pizza we always use low-moisture cheese.
- Provolone. You can get sliced provolone from the deli counter or just get a chunk of it and grate it yourself.
- Egg white. I glaze the top of the stromboli with an egg white and then season it. This will give the stromboli that golden brown crust.
*Please see the recipe card below for more information on the ingredients.
Variations and Additions
- Switch up the veggies! I've made veggie stromboli with Sautéed Rapini. You can also use cauliflower, peppers, and mushrooms.
- Add some extra flavor in there with olives, roasted red peppers, and anchovies.
- Switch up the cheese and try it with cheddar and Swiss, or gruyere and mozzarella!
- Add some meat and add some ground pork with our Homemade Italian Sausage Seasoning or pepperoni and salami!
How to Make Veggie Stromboli
Step 1: Steam the broccoli for 5 minutes. You want it to maintain its bright green color.
Step 2: In a large pan, add 1 tablespoon of olive oil over medium heat. Add half the garlic and sauté for 1-2 minutes.
Step 3: Toss in the broccoli and sauté for two minutes, stirring often. Remove the broccoli and set aside.
Step 4: Add another tablespoon of olive oil to the pan and the rest of the garlic. Sauté for 1 minute and then add the spinach. Sauté the spinach for 1-2 minutes, then set aside.
Step 5: Chop the broccoli into bite-sized pieces. Set both the broccoli and spinach aside to cool. (Sautéing the broccoli and spinach can both be done in advance)
Step 6: Bring your pizza dough to room temperature. Take it out of the fridge at least 2-3 hours before you are going to use it. When the pizza dough is cold, the gluten is tighter, making it more difficult to roll out. Place it on a floured surface to start.
Step 6a: Spread it out by hand. Use your fingers to gently start in the middle and work your way to the outside. Always be gentle with the dough and work with finger pressure, not your whole hand.
Step 6b: As the dough becomes thinner, you can pick up the dough and slowly stretch it out over your knuckles. Your dough should stretch out to about 15-17 inches.
Step 7: Spread out the mozzarella and provolone cheese on the dough. Get it as close to the edge as you can.
Step 8 & 9: Top the cheese with the broccoli and spinach. You should wait until the broccoli and spinach are fairly cooled so that they don't create more steam inside the stromboli.
Step 10: Add the parmesan cheese on top.
Step 11: Roll the dough starting from the edge until you get halfway, then fold in the sides and continue rolling. (see image 11)
Step 12: Cut the rolled dough into 1.5-inch rolls. Use your sharpest knife and cut slowly. I prefer veggie stromboli to be cut into pinwheels. This will let the steam release and make crispy edges with melty cheese inside!
Step 13: Preheat the oven to 375℉. Place the rolls in a greased cake pan or baking dish.
Step 14: Whisk the egg white and paint it onto the rolls. Season with garlic powder, crushed red pepper, salt, and pepper.
Step 15: Bake in the oven for 30-35 minutes or until the top is golden brown.
Pro-Tips
- Slowly spread the dough out in order to avoid putting holes in the dough. You want to spread it out evenly so that no areas are thinner than others.
- You can use grated or sliced mozzarella and provolone.
- Always glaze stromboli with an egg white to get a golden-brown crust on the outside.
- I cut my veggie stromboli into pinwheels, as shown in pictures 13-15, because it lets a lot of the steam from the veggies out. Veggie stromboli cooked into a bread can get a little soggy because of the water content in veggies.
Recipe FAQs
The difference between a calzone and stromboli is twofold. For one, a calzone typically has about twice as much cheese and contains a ricotta mixture for a filling, while stromboli doesn't use wet cheese. Calzones are folded as if they are a pocket for the food inside them, while a stromboli is rolled, sort of like a cinnamon roll.
Typically, no. Stromboli is served with a side of marinara sauce but does not have sauce inside of it.
Mostly, no. If you let the dough rest in the refrigerator for 24 hours, it will begin to rise again. The occasional "yes," is because if you can find a sweet spot between the temperature in the fridge and the freezer, you could slow the rising but also keep the dough from freezing. My dad would store the stromboli outside on Christmas Eve for no more than a few hours if it was really cold.
More Italian Veggie Appetizers
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Veggie Stromboli (Pinwheels)
Equipment
- 1 baking pan
- 1 small pot
- 1 large saucepan
Ingredients
- 1 lb pizza dough room temperature
- 2 tablespoon olive oil
- 1 head broccoli
- ½ bag spinach
- 3 cloves garlic, minced
- ¼ lb shredded provolone
- ¼ lb shredded mozzarella
- ½ cup parmesan cheese
- 1 egg white, beaten
- 1 teaspoon garlic powder
- ½ teaspoon crushed red pepper
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Steam the broccoli for 5 minutes. Then in a large pan, add 1 tablespoon of olive oil on medium heat. Add half the garlic and saute for 2 minutes. Then toss in the broccoli and saute for two minutes stirring often. Remove the broccoli and set aside. Chop it into bite-sized pieces.
- Add another tablespoon of olive oil to the pan and the rest of the garlic. Sauté for a minute and then add the spinach. Sauté the spinach for 1-2 minutes, then set aside.
- Preheat the oven to 375℉. Bring the pizza dough to room temperature. Spread it out by hand into a 15-17-inch circle.
- Spread out the mozzarella and provolone cheese on the dough. Top it with the broccoli and spinach. Add the parmesan cheese. Roll the dough until you get halfway then fold in the sides and continue rolling.
- Cut the rolled dough into 1.5-inch rolls and place the rolls in a greased cake pan or baking dish. Whisk the egg white and paint it onto the rolls. Season with garlic powder, crushed red pepper, salt, and pepper. Bake in the oven for 30-35 minutes.
Video
Notes
- Slowly spread the dough out in order to avoid putting holes in the dough. You want to spread it out evenly so that no areas are thinner than others.
- You can use grated or sliced mozzarella and provolone.
- Always glaze stromboli with an egg white to get a golden-brown crust on the outside.
- I cut my veggie stromboli into pinwheels, as shown in pictures 13-15, because it lets a lot of the steam from the veggies out. Veggie stromboli cooked into a bread can get a little soggy because of the water content in veggies.
Joseph Sarcone says
I can't wait to try this. sounds easy and delicious.
Vincent DelGiudice says
This is one of my family's favorite holiday appetizers. Definitely worth giving it a shot especially if you want something without meat!