This Vegetable Stromboli is warm, cheesy, packed with vegetables, and wrapped in golden pizza dough that is baked to perfection. Whether you’re serving it for dinner, game day, or a casual gathering, it will definitely be a hit.

Refrigerated pizza dough makes this recipe easy, and sautéed vegetables with Italian blend cheese add lots of flavor without much work. Serve it with marinara for dipping, and even those who don’t usually like vegetables will enjoy it.

If you are going for a full on pizza style night, serve with my Sourdough Garlic Knots. 

Ingredients Needed

• Refrigerated pizza dough: Letting it come to room temperature makes rolling much easier.
• Extra virgin olive oil: Adds flavor and helps soften the vegetables as they cook.
• Veggies: Red onion, baby kale, roasted red peppers.
• Kosher salt and Ground black pepper
• Garlic: I used fresh cloves, but you can also use the store-bought minced garlic.
• Italian blend cheese: Melts well and brings a combo of creamy and sharp flavors.
• Egg: Used as an egg wash to seal the dough and create a golden crust.
• Marinara sauce: Perfect for dipping and serving.

How to Make Vegetable Strombolis

Take the pizza dough out of the refrigerator and let it sit at room temperature for about an hour so it becomes easier to roll and handle. While the dough rests, preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and lightly coat it with oil spray.

Heat olive oil in a skillet over medium heat. Add the sliced onion along with the salt and pepper and cook until the onion begins to soften, about 2 minutes. Stir in the roasted red peppers and baby kale and continue cooking just until the greens wilt. Add the garlic and cook briefly until fragrant, then remove the skillet from the heat and set the vegetables aside to cool.

Lightly flour a work surface and roll the dough into a large rectangle, roughly 10 by 16 inches. Spread the cooled vegetable mixture over the dough, leaving a border around the edges, then sprinkle the cheese evenly on top.

Brush the exposed edges of the dough with the beaten egg. Fold the dough over the filling, tucking in the short ends as you roll, and press firmly along the seams to seal.

Transfer the stromboli to the prepared baking sheet with the seam facing down. Cut a few slits across the top to release steam and brush the surface with the remaining egg wash.

Bake until the crust is golden brown and the center is cooked through, about 25 to 35 minutes. Let rest for several minutes before slicing, then serve warm with marinara sauce for dipping.

Helpful Tips

• Let the dough come all the way to room temperature so it rolls out easily and doesn’t spring back.
• Let the vegetable filling cool a bit before putting it on the dough to keep the crust from getting soggy.
• Don’t overfill the stromboli, or it might bust open while baking.
• Pinch and seal all the seams tightly so the filling stays inside.
• After letting it rest, use a sharp knife to slice the stromboli for cleaner pieces.

Substitutions and Variations

• Add protein: Add chicken, ground beef, or cooked sausage. 
• Swap greens: Spinach or Swiss chard works instead of kale.
• Different cheeses: Mozzarella, provolone, or fontina melt well.
• Make it spicy: Add red pepper flakes to the vegetable mixture.
• Use homemade dough: If you prefer, homemade pizza dough works just as good.

Common FAQs

Can I make this ahead of time?

Yes. Assemble the stromboli, cover tightly, and refrigerate for up to 24 hours. Bring to room temperature before baking.

Can I freeze homemade vegetable strombolis?

Yes. Bake fully, cool completely, then wrap tightly and freeze for up to 2 months. Reheat in the oven until warmed through.

How do I keep the bottom from getting soggy?

Make sure the vegetables are not too wet and always bake on parchment paper.

More Easy Dinner Recipes: 

• Oatmeal Flatbread
• Air Fryer Pizza Rolls
• Zucchini Pizza Boats
• Pita Pizza

Easy Vegetable Stromboli

This vegetable stromboli is filled with sautéed onions, roasted red peppers, kale, garlic, and melted Italian cheese, all wrapped in golden pizza dough. An easy, crowd-friendly vegetarian meal perfect for dipping in marinara.

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Course: Appetizer, Main Course

Cuisine: American

Keyword: vegetable stromboli recipe

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 8

Ingredients

• 16 ounce refrigerated pizza dough
• 2 tablespoons extra virgin olive oil
• 1 red onion sliced julienne
• 1/2 teaspoon kosher salt
• ¼ teaspoon ground black pepper
• ½ jar 6 ounces roasted red peppers, drained and chopped
• 2 cups baby kale
• 4 cloves garlic minced
• 1 ¼ cup shredded Italian blend cheese
• 1 egg beaten
• Marinara sauce

Instructions

• Allow refrigerated dough to rest at least one hour to get to room temperature.
• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and spray with oil.
• In a skillet over medium heat, add oil. Once hot, add onion and salt and pepper and saute, approximately 2-3 minutes. Add peppers and baby kale and cook another 2-3 minutes. Add garlic and cook till fragrant, ~30 seconds. Remove from heat and set aside to cool.
• Roll out dough on a floured surface to roughly a 10 x 16 inch rectangle.
• Add vegetable mixture to the dough, being sure to leave an edge of at least 1.5 inches. Top the vegetables with the cheese.
• Brush the beaten egg along the edges of the dough. Fold one long side of the dough over to cover the filling, then the short edges. Be sure to pinch around the edges to keep the filling inside.
• Place stromboli seam side down on the prepared pan. Cut a few small slats in the top and brush with the egg wash.
• Place in the oven and bake for 25-35 minutes, until golden brown and the dough is fully cooked through.
• Allow to cool at least 5-8 minutes before slicing.
• Serve with marinara sauce on the side.

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