Spinach and Mushroom Veggie Stromboli Recipe with Mozzarella

This cheesy vegetarian stromboli is packed with mushrooms, spinach, and mozzarella. It’s slightly messy to assemble, but the result is a warm, savory roll perfect for a main course or an appetizer to share. Prepare to get your hands a little floury — the process is worth it.

Veggie Stromboli

Stromboli is essentially a rolled, stuffed pizza; think of it as a portable pie that you can fill with your favorite ingredients. This mushroom and spinach version is a lighter, meatless option that still delivers plenty of flavor and melt-in-your-mouth texture thanks to sautéed vegetables and gooey mozzarella. It is ideal for casual dinners, potlucks, or as a party appetizer where guests can dip each slice into a simple marinara on the side.

What’s the difference between calzones and stromboli?

The main difference is shape and assembly: a calzone is folded in half like a turnover, while a stromboli is rolled up like a log or pizza roll. Calzones traditionally come from Naples, and the stromboli grew popular in the United States. Both are versatile and can be filled with cheese, vegetables, or meats depending on preference.

Veggie Stromboli Ingredients

• Pizza dough: One 16-ounce ball of refrigerated or homemade pizza dough (or about a one-pound ball from a pizzeria).
• Mushrooms: 8 ounces cremini (baby bella), thinly sliced.
• Onion: 1 medium red (or yellow/white), chopped.
• Spinach: 3 cups fresh baby spinach.
• Garlic: 3 cloves, crushed or minced.
• Olive oil: About 1 1/2 tablespoons for sautéing.
• Salt and pepper: Kosher salt and freshly ground black pepper to taste (about 3/4 tsp kosher salt to season vegetables).
• Mozzarella: 1 cup part-skim shredded mozzarella.
• Egg white: 1 beaten, for brushing the dough to seal and create a golden finish.
• Sesame seeds: Optional, for sprinkling on top.
• Marinara sauce: For serving on the side as a dip.

How to Make Stromboli

1. Bring dough to room temperature. If refrigerated, let the dough rest about 1 hour before working it so it’s easy to roll.
2. Preheat the oven. Preheat to 400°F and position a rack in the center of the oven. Prepare a sheet pan by lightly oiling or lining with a silicone mat or parchment.
3. Sauté the vegetables. Heat a large nonstick skillet over medium heat with the olive oil. Add the mushrooms and chopped onion, season with kosher salt and black pepper, and cook until tender, about 5 minutes. Add the spinach with a pinch of salt and cook 2–3 minutes until wilted. Stir in the garlic and cook 1 more minute. Remove from heat and let the filling cool completely.
4. Roll the dough. On a lightly floured surface, roll the dough into roughly a 16″ x 10″ rectangle.
5. Assemble the filling. Spoon the cooled vegetable mixture down the center of the dough, leaving a 1½-inch border all around. Sprinkle the shredded mozzarella evenly over the veggies.
6. Roll and seal. Brush the border with beaten egg white. Fold one long side of the dough over the filling, then fold in the short ends, and finish by folding the remaining long side to form a log. Stretch gently to seal and pinch the ends to prevent filling from oozing out. Place seam-side down on the prepared pan.
7. Finish and bake. Cut small slits in the top for steam to escape. Brush the top with more egg white and, if desired, sprinkle sesame seeds. Bake 25–35 minutes until golden brown and cooked through. Allow to rest 5 minutes before slicing into 8 pieces.
8. Serve. Slice and serve warm with marinara sauce for dipping.

Make-Ahead Tips

This stromboli is well suited to prepping ahead. Assemble the stromboli up to a day in advance, then underbake it by 10–15 minutes. When ready to serve, cover with foil and finish baking until hot through and golden. Alternatively, assemble and freeze (see below) for longer storage.

How to Freeze Stromboli

1. Cool the baked stromboli to room temperature to avoid steam condensation inside packaging.
2. Wrap tightly in plastic wrap or aluminum foil to prevent freezer burn.
3. Place the wrapped loaf in a resealable freezer bag and remove as much air as possible. Label with the date and contents. It will keep up to 3 months.
4. To reheat: unwrap and bake on a sheet pan in a preheated 350°F oven for 15–20 minutes or until heated through. You can also thaw overnight in the refrigerator and then bake until warmed.

What to Serve with Veggie Stromboli

Serve with warm marinara for dipping. For a complete meal, pair slices with a crisp green salad, roasted vegetables, or a light Italian-style antipasto salad.

Variations

• Mushrooms: Substitute white button mushrooms for cremini.
• Greens: Use baby kale instead of spinach for a heartier texture.
• Protein: Add cooked Italian turkey or chicken sausage to the filling for extra protein.
• Dairy-free: Omit the cheese or use a dairy-free mozzarella alternative.
• Meat option: For a meaty version, add Italian sausage, peppers, and onions as a filling.

Recipe Details

• Yield: 8 servings (1/8th per serving)
• Prep time: 20 minutes (plus dough resting time)
• Cook time: 35 minutes
• Total time: About 55 minutes

Nutrition (per serving)

Final Notes

This mushroom and spinach stromboli is a satisfying vegetarian option that’s easy to customize. It travels well for gatherings and reheats nicely from the freezer. If you try this recipe, consider noting any adjustments you made to the filling or baking time so you can perfect it for next time.