Stromboli Pizza
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Tired of the same old boring pizza? Want something that looks impressive (especially when you slice into it), is comforting, is kid-friendly and parent-friendly in one dish? This Stromboli Pizza might just be it!
I made eight stromboli pizzas last night for my freezer club, and then we baked one for dinner. (You’ll find 70+ more freezer-friendly recipe HERE.)
It was cheesy deliciousness. I’m going to call it “healthy” because of the whole wheat pizza dough and vegetables, ok? The recipe below is for the amounts for half kid-friendly (ham and cheese) and half adult-friendly (ham, veggies, and cheese). However, feel free to use your own favorite toppings. That’s the beauty of this recipe.
In fact, what I learned after we ate it last night was that you can easily hide veggies in this dish because it is rolled up and smothered in cheese.
How to Make Stromboli Pizza
Take a look at how easy these steps are. Simply:
1) roll out the dough,
2) add sauce, cheese, and toppings,
3) roll it up, and
4) bake.
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Stromboli Pizza
Stromboli Pizza makes a great meal that can be personalized to the likes of your family! Made with whole wheat and filled with cheesy goodness, these are a sure winner!
Ingredients
- 1/2 cup sugar free pizza sauce
- 3/4 cup ham, chopped
- 3/4 cup mushrooms, sliced (about 3 mushrooms)
- 1/2 cup (loosely packed) organic baby spinach, torn in pieces
- 1/2 cup red pepper, chopped
- 1 tablespoon fresh parsley, minced
- garlic powder, enough to sprinkle over the top
- Italian seasoning, enough to sprinkle over the top
- 1 1/2 cup Italian Mix shredded cheese
- 1 1/2 cup mozzarella shredded cheese
- 1 egg + 1 tablespoon water (to make the egg wash)
- 1 batch of whole wheat pizza dough
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Instructions
- Preheat the oven to 375 degrees F. Grease a large baking sheet and set aside. On a lightly floured surface, roll out the dough to a large rectangle, about 10 by 14 inches.
- Next, spread the pizza sauce leaving a 1-inch border.
- Then, sprinkle around other items in order listed: ham, mushrooms, spinach, parsley, garlic powder, Italian seasoning, Italian mix cheese, and mozzarella cheese.
- Using a pastry brush, paint the border of one long edge with egg wash.
- Starting at the opposite long end without egg wash, roll up the dough into a cylinder, pinching the edges to seal. Place on the prepared baking sheet. Brush the top of the Stromboli with egg wash.
- Bake until nearly completely golden brown, about 25-30 minutes (mine took at least 30 minutes). Optional: Sprinkle Stromboli with Parmesan cheese and return to the oven until the cheese is melted and the dough is golden brown, about 3-5 minutes.
- Remove from the oven and let stand 10 minutes. Slice thickly and serve.
Notes/Tips
Freezer Meal Instructions:
To Freeze:
Assemble pizzas with desired ingredients. Roll up. Wrap each Stromboli in foil and place in freezer bag or airtight container for up to 3 months. *Freeze before baking.
To Prepare:
When ready to eat, thaw for 24-48 hours in the fridge. Then, bake according to directions. You may have to bake longer if it’s still a bit frozen in the middle.
Love a recipe that you can customize!
★★★★★
I made this for a freezer meal swap group. They had trouble baking after thawing b/c the egg wash & dough were slimy. Dough stuck to foil or pan. Any advice to prevent this or prepare for?
Oh no! I haven’t made this recipe and frozen it in quite some time, so I appreciate the feedback. Our freezer club did make this, but I think it makes sense to update the recipe and do the egg wash after it’s thawed. I’m so sorry for the trouble! I do remember some members baking from frozen but it takes a really long time that way (and covering in foil), so I think thawing is still the way to go.
I love this idea! What do you wrap the Stromboli in before you put it in the freezer?
We wrapped ours tightly in plastic wraps and foil. It was really delicious! I need to make this again for my fam.
How many does this make?
I would say it serves 4-6 people, like a large pizza.
My kiddos love pesto on pasta or pizza. To up their veggie intake I often blend the pesto with a bag of spinach. It makes the pesto go further and mellows out the flavor a bit, too.
Thanks, Courtney. What a fabulous idea! I am going to try that with my pesto next time. I also throw pesto into our marinara sometimes to add more greens.
How do u make the crust?
This is a great whole wheat pizza crust recipe I use in my bread maker all the time. http://thrivinghomeblog.com/2013/02/whole-wheat-pizza-dough-a-bread-machine-recipe/ Or you can buy dough from a local pizza place.
If you are preparing this to freeze, do you prepare all the way to the cooking point and freeze stuffed dough? Or do you freeze a cooked one?
Freeze it with the stuffing in the dough, but do NOT bake. When ready to bake, this one takes a little forethought. Ideally, allow it to thaw in the fridge for 24-48 hours. Cook according to the directions but add extra time if still partially frozen in the middle. I would suggest keeping a close eye on it and then covering it in foil if the outside gets too brown. Hope that helps!
How do you cook this when it has been frozen?
Allow it to thaw in the fridge for 24-48 hours. Cook according to the directions but add extra time if still partially frozen in the middle. I would suggest keeping a close eye on it and then covering it in foil if the outside gets too brown. Hope that helps!