Embrace Tradition with Our Spinach and Broccoli Stromboli Recipe

This particular rendition of veggie stromboli, loaded with tender spinach and crisp broccoli, holds a special place in our hearts. Growing up, these delectable pinwheels were a cherished staple at our local pizzeria. I vividly recall always pairing two cheesy Sicilian slices with one of these vibrant veggie pinwheels. While my dad was a master of homemade meat-filled strombolis like his famous Pepperoni Bread (Stromboli) or rich Italian Sausage Bread, vegetable versions like this were typically an outside treat. Now, we’re bringing that nostalgic pizzeria taste right into your kitchen with this easy-to-follow recipe.

These spinach and broccoli stromboli pinwheels are an exceptional addition to any appetizer spread, especially during holiday dinners when meat-heavy options often dominate the table. Introducing a fresh, flavorful vegetable appetizer like this, or perhaps our rustic Eggplant Caponata and elegant Easy Italian Stuffed Artichokes, will undoubtedly impress your guests. They offer a refreshing counterpoint to richer dishes, showcasing a sophisticated yet comforting blend of flavors that will leave everyone raving. The combination of savory, slightly picante provolone, creamy mozzarella, and nutty Parmesan, perfectly melded with the earthy sweetness of sautéed spinach and broccoli, creates an irresistible flavor profile. It’s the ideal starter to excite everyone’s palate at your next gathering. This recipe yields approximately 8-10 generous pinwheels, and believe me, it’s so good that two people could easily devour an entire tray!

Essential Ingredient Notes and Smart Substitutions for Perfect Stromboli

Crafting the perfect veggie stromboli requires careful attention to ingredients. Here’s a deeper dive into the components that make this recipe shine, along with useful tips for substitutions:

• Pizza Dough: The foundation of any great stromboli is its dough. While making your own pizza dough from scratch can be a rewarding experience, don’t hesitate to use high-quality store-bought dough or even a fresh batch from your local pizzeria. The most critical step, regardless of its origin, is to allow the dough to come completely to room temperature before rolling. This process, ideally for at least 2 hours, relaxes the gluten, making the dough much easier to work with and preventing it from snapping back when stretched. For veggie stromboli, a 1 lb dough ball is typically sufficient, yielding a perfect size. For heartier, meat-filled strombolis, you might opt for up to 2 lbs. The quantity isn’t rigid; simply adjust the filling ingredients to match the size of your dough.
• Mozzarella: When it comes to mozzarella for stromboli, avoid fresh mozzarella. Its high water content can lead to a soggy stromboli as it melts and releases liquid during baking. For best results, always opt for low-moisture, whole milk mozzarella, typically found in shredded or block form. This type of mozzarella melts beautifully, becoming gooey and delicious without adding excess moisture to your dough. This principle applies to most pizza and baked dough recipes; while fresh mozzarella is fantastic on a classic Margherita pizza for its creamy texture, for baked dough recipes like our Chicken Alla Vodka Pizza, low-moisture varieties are always preferred.
• Provolone: The provolone cheese adds a wonderful depth of flavor and a distinct tang that complements the vegetables and mozzarella. You can purchase pre-sliced provolone from the deli counter for convenience, or buy a block and grate it yourself. Grating it fresh often provides a superior texture and flavor. Both mild and sharp provolone work well, with sharp provolone offering a more pronounced, “picante” kick.
• Parmesan Cheese: Freshly grated Parmesan adds a salty, umami-rich finish to the filling. It melts into the other cheeses, enhancing the overall savory profile. Don’t skimp on quality here; a good Parmigiano-Reggiano makes a noticeable difference.
• Egg White: A simple egg white wash brushed over the stromboli before baking is key to achieving that beautiful, glossy golden-brown crust. The egg white creates a protective barrier that helps the dough crisp up and develop an appealing color, making your pinwheels look as professional as they taste.
• Garlic, Spinach, Broccoli, Olive Oil: These fresh ingredients are the heart of our veggie filling. Use fresh garlic for the best aroma and flavor. For the spinach, fresh is always preferred, but frozen (thawed and squeezed dry) can work in a pinch. Fresh broccoli florets will provide the best texture and vibrant color. High-quality extra virgin olive oil enhances the sautéing process and adds a subtle richness.

*Please refer to the detailed recipe card below for precise measurements and additional information on each ingredient.

Creative Variations and Flavorful Additions for Your Veggie Stromboli

While our classic spinach and broccoli stromboli is a masterpiece on its own, this recipe is incredibly versatile and open to creative modifications. Feel free to experiment with these variations and additions to customize your stromboli to your liking:

• Switch Up the Veggies! Broccoli and spinach are a winning combination, but the possibilities are endless. I’ve had great success making veggie stromboli with a delightful sautéed rapini, which offers a pleasant bitterness. Other fantastic options include roasted cauliflower, bell peppers (sweet or spicy), mushrooms (sautéed to release their moisture), or even artichoke hearts. Just ensure any high-moisture vegetables are pre-cooked and thoroughly drained to prevent a soggy stromboli.
• Add Some Extra Flavor Boosters: Elevate the Italian essence of your stromboli with bold additions. Consider finely chopped Kalamata or black olives for a briny touch, strips of roasted red peppers for a smoky sweetness, or even a few minced anchovies (if you’re a fan!) for a powerful umami punch that melts away without tasting overtly fishy. Sundried tomatoes (oil-packed, drained, and chopped) also add a concentrated burst of flavor.
• Experiment with Cheese Blends: Don’t limit yourself to the classic Italian trio! While mozzarella, provolone, and Parmesan provide a perfect base, feel free to switch up the cheese and try it with different combinations. Sharp cheddar can add a tangy richness, Gruyère offers a nutty complexity, or even a smoky Gouda could create an interesting twist. Just remember to stick to low-moisture varieties for best melting results.
• Introduce a Meat Element: If you’re looking to bridge the gap between veggie and meat stromboli, you can easily incorporate cooked meats. Try adding some crumbled, seasoned ground pork (especially delicious with our Homemade Italian Sausage Seasoning for an authentic Italian flavor), or classic Italian deli meats like finely diced pepperoni and salami. Make sure any meat additions are fully cooked and excess fat is drained before mixing with the veggies to avoid a greasy stromboli.

Step-by-Step Guide: How to Make Irresistible Veggie Stromboli Pinwheels

Creating these delicious veggie stromboli pinwheels is a rewarding process. Follow these detailed steps to ensure a perfect bake every time:

Step 1: Steam the Broccoli. Begin by steaming your broccoli florets for approximately 5 minutes. The goal is to tenderize them slightly while maintaining their vibrant green color and a slight crunch. Overcooked broccoli will become mushy, so be mindful of the timing. Once steamed, immediately transfer to a bowl.

Step 2: Sauté Garlic and Broccoli. In a large skillet or pan, heat 1 tablespoon of olive oil over medium heat. Add half of your minced garlic and sauté for 1-2 minutes until fragrant and lightly golden. Be careful not to burn the garlic. Introduce the steamed broccoli to the pan and sauté for another two minutes, stirring frequently to ensure even coating and a slight sear. Remove the broccoli and set it aside.

Step 3: Prepare the Spinach. Add another tablespoon of olive oil to the same pan, along with the remaining minced garlic. Sauté for about 1 minute until aromatic. Then, add the fresh spinach, working in batches if necessary, and sauté for 1-2 minutes until it has wilted completely. Remove from heat and set aside.

Step 4: Chop and Cool Veggies. Once the broccoli has cooled slightly, chop it into bite-sized pieces. Allow both the sautéed broccoli and spinach to cool completely. This is a crucial step; adding warm vegetables to the dough can create excess steam, leading to a soggy stromboli. Both the broccoli and spinach can be prepared in advance and refrigerated until ready to use, which helps with meal prep.

Step 5: Prepare the Pizza Dough. The key to a manageable dough is temperature. Take your pizza dough out of the refrigerator at least 2-3 hours before you plan to use it, allowing it to reach room temperature. Cold dough has tighter gluten strands, making it resistant to stretching and prone to tearing. Lightly flour a clean countertop or large cutting board to prevent sticking.

Step 5a: Hand Stretch the Dough. Begin by gently spreading the dough with your fingertips, starting from the center and working your way outwards. Be patient and gentle, using the pads of your fingers rather than your whole hand to avoid creating holes. The goal is an even thickness.

Step 5b: Stretch Over Knuckles. As the dough becomes thinner and more pliable, you can carefully pick it up and stretch it over your knuckles, rotating it slowly. This technique helps gravity do some of the work, creating a thin, uniform base. Aim for a rectangular shape, roughly 15-17 inches long, or larger if your dough allows.

Step 6: Layer the Cheeses. Spread an even layer of shredded mozzarella and provolone cheese over the dough, extending almost to the edges. The cheese acts as a barrier, protecting the dough from the moisture of the vegetables while providing a gooey, savory interior.

Step 7: Add Veggies. Distribute the cooled broccoli and spinach evenly over the cheese layer. Ensure the vegetables are indeed cool to prevent additional steam from forming inside the stromboli, which can make it soggy.

Step 8: Top with Parmesan. Sprinkle the Parmesan cheese generously over the vegetables. This adds an extra layer of salty, nutty flavor that truly elevates the stromboli.

Step 9: Roll the Stromboli. Starting from one of the longer edges, carefully roll the dough into a tight log. Once you reach about halfway, fold in the short sides of the dough (like wrapping a burrito) to seal the ends, then continue rolling until you have a complete, well-sealed log. This technique prevents the filling from spilling out during baking (see image 11 for visual guidance).

Step 10: Cut into Pinwheels. Using your sharpest knife, carefully cut the rolled dough into 1.5-inch thick pinwheels. A sharp knife is essential to get clean cuts and avoid squishing the filling. Cutting the stromboli into pinwheels is my preferred method for vegetable-filled versions, as it allows steam from the veggies to escape during baking, resulting in crispy edges and a perfectly cooked, cheesy interior without sogginess.

Step 11: Prepare for Baking. Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a cake pan or baking dish. Arrange the pinwheels in the prepared pan, leaving a small space between each one to allow for even baking.

Step 12: Egg Wash and Season. In a small bowl, whisk the egg white until slightly frothy. Using a pastry brush, gently paint the egg white mixture over the top and sides of each pinwheel. Immediately season the tops with a sprinkle of garlic powder, crushed red pepper flakes (for a touch of heat), salt, and black pepper. The egg wash provides a beautiful golden-brown crust and helps the seasonings adhere.

Step 13: Bake to Golden Perfection. Place the pan in the preheated oven and bake for 30-35 minutes, or until the tops are gloriously golden brown and the cheese is bubbly and melted. The baking time may vary slightly depending on your oven and the thickness of your pinwheels. Once baked, let them cool for a few minutes before serving, allowing the cheese to set slightly. Serve warm with marinara sauce for dipping.

Expert Pro-Tips for Perfect Veggie Stromboli Pinwheels

Achieving stromboli perfection is easy with these insider tips:

1. Spread the Dough Slowly and Evenly: Patience is paramount when stretching your pizza dough. Slowly and gently spread the dough outwards to avoid creating thin spots or, worse, tearing holes. An evenly spread dough ensures that the crust cooks uniformly and provides a consistent base for your delicious filling. Uneven dough can lead to some parts being undercooked or too crisp, while others remain soft.
2. Choose the Right Cheese (Grated or Sliced): Whether you opt for grated or sliced mozzarella and provolone, the key is using low-moisture cheese. Fresh mozzarella, while wonderful on some dishes, releases too much water during baking, which can make your stromboli soggy. Low-moisture options melt perfectly, creating that classic gooey texture without compromising the integrity of your crust. If using sliced cheese, lay them overlapping slightly to ensure full coverage.
3. The Golden Touch: Always Glaze with Egg White: For that irresistible, bakery-quality golden-brown crust, always brush your stromboli with an egg white wash before baking. The egg white helps the crust develop a beautiful sheen and a slightly crispy texture. It’s a simple step that makes a significant difference in both appearance and mouthfeel, making your pinwheels look professionally made.
4. Opt for Pinwheels to Prevent Sogginess: I strongly recommend cutting your veggie stromboli into individual pinwheels (as illustrated in pictures 13-15) rather than baking it as a whole log. This method is particularly beneficial for vegetable-filled stromboli because it allows a significant amount of steam and moisture from the vegetables to escape during baking. When cooked as a solid loaf, the water content from veggies can get trapped inside, potentially leading to a soggy, less appealing stromboli. Pinwheels ensure crispy edges and a perfectly baked interior every time.

Common Questions About Veggie Stromboli: Answered!

Veggie Stromboli (Pinwheels)

Vincent DelGiudice