Vegetarian Stromboli

I am not vegetarian. However, I am totally in support of eating less meat, and enjoy cooking vegetarian meals; they’re quite tasty! Last year I found this Vegetarian Stromboli recipe and had to try it, seeing as stromboli is possible one of my favourite meals ever. Especially when you  have leftovers, and eat them cold the next day for lunch? Mmmm even better than cold pizza!

I decided to make it again for everyone during our weekly community dinner, and it was a hit! I made a double recipe to feed 7 people, so 1 would probably feed 4. It was gobbled up so quickly, people are going to love you for it! We had an argument beforehand about if Stromboli was different from Calzones. I think it is, especially the meat Stromboli that my parents make; Calzones in my  mind are more like a big pizza pocket, whereas Stromboli is another level of awesome. My parents’ traditional recipe has multiple kinds of meats and cheeses, a flavour explosion! Yum.

But anywho. This is a vegetarian recipe that’s slightly more pizza like, and chock full of delicious vegetables. I had to make the pizza sauce and the dough from scratch, but feel free to use store bought dough or sauce. (Making stuff from scratch is more fun though! At least in my humble opinion).

Original recipe credit goes to:

First prepare all the ingredients the sauce, the dough, and the roasted vegetables. Then time for the assembly…

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Start out with a floured surface, your dough, and a rolling pin.

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Roll the dough out into a nice large oblong shape. As rectangular as possible, but it doesn’t need to be exact. Just make sure the length isn’t longer than the pan you’re planning to use.

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Next spread on half of your pizza sauce. Cover the middle third in a lengthwise strip.

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Pile on the veggies!!! Then cover the veggies with the remaining sauce so it’s all throughout the stromboli. Yum.

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Cover with cheese- the best part! (with a pinch or two finding its way to your mouth of course) You’re almost done.

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Mmmm doesn’t that look absolutely delicious?

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Fold it up, like a burrito. I like to fold in the short ends first and then fold the sides, but really it doesn’t matter a whole lot. As long as the insides are contained.

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Coat with your garlic olive oil. The little specks are the pieces of toasted garlic. But you can also use garlic powder. Set in the oven at 450 F for about 15 mins, until the dough crunches when you poke it.

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Cut into slices and feast! So much gooey yumminess you can’t go wrong. One of my favourites.


Vegetarian Stromboli


Pizza Dough

  •  3 cups flour
  • 1 package (2 1/2 teaspoons) active dry yeast
  • 2 tablespoons vegetable or olive oil
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 cup warm water (110 degrees F/45 degrees C)

Pizza Sauce

  • 6 ounces tomato paste
  • 1 1/2 cups water
  • 1/3 cup olive oil
  • 2 cloves garlic, minced
  • salt to taste
  • pepper to taste
  • 1/2 tablespoon dried oregano (or 1 tablespoon fresh chopped)
  • 1/2 tablespoon dried basil (or 1 tablespoon fresh chopped)
  • 1/2 teaspoon dried rosemary, crushed (optional)


  • 1 zucchini (cut in slices)
  • 1/2 head of broccoli (cut into florettes)
  • 1/2 carrot (cut into slices)
  • 1 tomato (diced)
  • 1/2 green pepper (diced)
  • 1/2 head cauliflower (cut into florettes)
  • 1/4 cup mushrooms (sliced)
  • olive oil (approximately 1/4 cup)
  • 1 cup mozzarella, shredded
  • 1/4 teaspoon salt
  • 1/2 teaspoon garlic powder or 4 cloves garlic

First step: Prepare the components! Chop the vegetables and put them together in a bowl. Drizzle an amount of olive oil on the vegetables and stir them to distribute the oil (I don’t know how much I used, probably a few tablespoons). You could also add some chopped garlic or onion to the mix, it would probably taste pretty good. Then put the vegetables on a greased pan and pop in the oven at 375 for 30-40 minutes, stirring at least once. Also feel free to switch up the veggies and use whatever you have, these are just a suggestion. Make some extra and save for another meal. Roasted veggies are awesome.

Next, start on the pizza sauce. Combine all the ingredients (6 oz tomato paste, 1 1/2 cups water, 1/3 cup olive oil, 2 cloves garlic, salt, pepper, 1/2 tablespoon dried oregano, 1/2 tablespoon dried basil, 1/2 teaspoon dried rosemary) in a small pot and simmer for about 10 minutes. You can use fresh basil or oregano, just use more than the amount stated for dried and chop it up. I found the sauce to be a bit watery and so I tried to boil off some of the water, you may want to reduce the amount of liquid to your preference. Also, the original recipe says you can mix the ingredients together without cooking if you let sit for several hours. Cooking yields faster results and allows the flavours to blend more quickly.

Pizza dough time! Mix 3 cups flour, 1 teaspoon salt, 1 package or 2 1/2 teaspoons yeast, 1 tablespoon white sugar in a bowl. Then mix in the 2 tablespoons vegetable or olive oil and 1 cup of warm water. This is enough dough to make 1 stromboli.

Now to put it all together. Roll your dough out on the counter until it’s approximately 18 inches by 12 inches (give or take, I didn’t measure. just make it a rectangle, and make sure its length doesn’t exceed the length of your pan). Spread half the pizza sauce in a line in the middle of the dough, running lengthwise. Then add the roasted vegetables, and top the vegetables with the remaining sauce. Finally sprinkle the cheese over the saucy vegetables. Fold up the bottom edges, then the sides so the sides overlap in the  middle. Press together; use water if necessary to make the dough stick. Transfer to a greased pan. If you care about looks, seam side down probably looks nicer, but it really doesn’t matter for taste.

Next brush the top of the Stromboli with garlicy olive oil (take 2 teaspoons of olive oil and add 1/2 teaspoon of garlic powder and 1/4 teaspoon salt. OR if you prefer the fresh stuff, mince 2 cloves garlic and mix with the oil. Then cook in a small pan for a few minutes, to infuse the olive oil with the garlicy flavour.)

You now have an assembled Stromboli! Preheat your oven to 450 F and bake for 15 minutes, or until golden and the dough forms a crust and crunches when you press it with a finger. It won’t get very dark, so touch is a better way to tell than sight. Slice and serve while hot. Makes great leftovers, reheated or cold. Delicious!


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