Broccoli and Cheese Vegetable Stromboli Recipe for Crispy, Melty Filling

Try this veggie stromboli made with broccoli and cheese or your favorite roasted vegetables. It’s like a calzone built from pizza dough — simple, tasty, and perfect for make-ahead meals.

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Why this veggie stromboli is so great…

• You won’t miss the meat — it’s satisfying and flavorful.
• Make it ahead of time for easy weeknight dinners or entertaining.
• Leftovers are wonderful cold the next day, great for lunches.
• New to working with store-bought or homemade pizza dough? A step-by-step video is available for beginners.

Ingredients

Basic ingredients for a homemade veggie stromboli:

Vegetarian stromboli ingredients

• Broccoli (lightly cooked; steamed or pan-fried briefly)
• Pizza dough (store-bought or homemade)
• Flour for dusting
• Mozzarella (shredded; optional: half provolone)
• Roasted red pepper (jarred, diced)
• Italian seasoning
• Pizza or marinara sauce

Additional filling ideas

• Bell pepper, diced
• Other roasted vegetables like cauliflower
• Cooked spinach

Compound butter for a flavorful crust (or substitute 1 tbsp olive oil or an egg wash)

• Unsalted butter, melted
• Garlic, minced (or garlic powder)
• Fresh basil, chopped
• Salt and pepper
• Freshly grated Parmesan

How to make this broccoli and cheese vegetable stromboli

Follow these simple steps to assemble and bake a golden, flavorful stromboli.

Quick overview

1. Make compound butter and stretch the pizza dough.
2. Add fillings, roll tightly, and brush the outside with butter or oil.
3. Bake at 400°F for ~20 minutes until browned and crisp.
4. Slice and serve with warm marinara or pizza sauce.

Detailed instructions

1. Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper.
2. Make the compound butter. Combine melted butter, minced garlic (or garlic powder), chopped basil, salt, pepper, and grated Parmesan. Set aside. If you prefer, use 1 tablespoon olive oil instead.
3. Prep your work surface. Dust a large board with half the flour and reserve the rest to use as needed while stretching the dough.
4. Stretch the dough. Place the raw pizza dough on the floured surface and gently stretch by hand. Pinch the outer inch to form a rim, use your knuckles under the dough and rotate to expand. Add a light dusting of flour where the dough sticks to help maintain shape.
5. Roll to shape. Use a lightly floured rolling pin to form a rectangle roughly ½” thick.
6. Add toppings. Leave a 2″ border around the edge. Layer shredded mozzarella first, then lightly cooked broccoli, diced roasted red peppers, and a sprinkle of Italian seasoning.
7. Roll the stromboli. Fold the bottom third up toward the center, then roll the remaining edge tightly so the seam faces up. Pinch the seam to seal and fold the edges under to secure.
8. Brush with butter. Brush half the compound butter on the bottom, flip the stromboli seam-side down onto the prepared baking sheet, then brush the top with the remaining butter or oil.
9. Vent and bake. Poke a few holes in the top with a fork to release steam. Bake about 20 minutes, until the crust is firm and browned on both top and bottom.
10. Rest and serve. Let the stromboli rest 5–10 minutes before slicing. Serve with warmed pizza or marinara sauce.

For more vegetarian ideas, try Greek pasta salad, mashed crock pot sweet potatoes, or oven-roasted beets.

FAQs

The perfect pizza setup

Want restaurant-style pizza at home? A few simple tips help: par-bake dough when necessary, season your sauce, add fresh herbs after baking so they don’t wilt, and use fresh store dough for reliable results.

1. Don’t top raw dough on a sheet pan; par-baking helps prevent sogginess.
2. Use secret seasonings; a dough or pizza seasoning mixed into sauce lifts the flavor.
3. Add fresh herbs after baking; basil and other tender herbs stay bright this way.
4. Fresh dough saves time; grocery store dough is an excellent shortcut for homemade results.
5. Frozen crusts can be upgraded; simple tweaks make them taste much better.
6. Slicing tip: use a large pizza cutter for even slices.

More pizza recipes from Sip Bite Go

Are you a foodie, too?

Hope this guide helps you make a tasty veggie stromboli at home. Try grilling broccoli or pairing this stromboli with broccoli cheddar soup for a cozy meal.

If you enjoy these recipes, follow @sipbitego on Instagram and check out the Sip Bite Go YouTube channel and recipe collection for more ideas.

Veggie Stromboli (Broccoli And Cheese) Recipe | Sip Bite Go

Try this veggie stromboli made with broccoli and cheese or any roasted vegetables you like. It’s like a calzone built from pizza dough — let’s make an Italian-style stromboli.

Course: Main Course, Side Dish

Cuisine: Italian

Diet: Vegetarian

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 4 people

Calories: 544 kcal

Author: Jenna Passaro

Video

Ingredients

Vegetarian stromboli ingredients

• 2 cups broccoli, lightly cooked (boiled 2 minutes or pan-fried)
• 1 lb pizza dough (about one package)
• 1 tbsp flour
• 2 cups shredded mozzarella (or half provolone)
• 1/4 cup jarred roasted red peppers, diced
• 1/2 tsp dried Italian seasoning
• 1 cup pizza or marinara sauce

Additional filling ideas

• 1/4 cup diced bell pepper
• 1/4 cup roasted vegetables like cauliflower
• 1 cup cooked spinach

Compound butter (or substitute)

• 2 tbsp unsalted butter, melted
• 2 cloves garlic, minced (or 1/2 tsp garlic powder)
• 1 tbsp fresh basil, chopped
• 1/2 tsp salt and 1/8 tsp pepper
• 1 tbsp freshly grated Parmesan

Instructions

1. Preheat oven to 400°F and line a rimmed baking sheet with parchment.
2. Make the compound butter. Mix butter, garlic, basil, salt, pepper, and Parmesan. Set aside.
3. Prep your surface. Dust a work surface with flour to stretch the dough.
4. Stretch the dough. Stretch and shape by hand, then use a floured rolling pin to form a rectangle about 1/2″ thick.
5. Add toppings. Leave a 2″ border and layer mozzarella, broccoli, roasted red peppers, and Italian seasoning.
6. Roll and seal. Fold and roll the dough into a log, pinch seams to seal, and tuck edges under.
7. Brush and bake. Brush bottom with half the butter, flip seam-side down, brush top, poke vents, and bake ~20 minutes until golden brown.
8. Rest and serve. Let rest 5–10 minutes, slice, and serve with warm marinara or pizza sauce.

Notes

*Nutritional info excludes optional extra fillings.

See the recipe video on Sip Bite Go’s YouTube channel for a visual guide.

Nutrition

Calories: 544 kcal |
Carbohydrates: 64 g |
Protein: 24 g |
Fat: 22 g

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