Rating: 4.5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Stromboli can often be heavy with meat and cheese, but this version is packed with veggies. Nutty fontina is more flavorful than classic mozzarella, so a little goes long way. Serve with your favorite marinara sauce for dipping.

EatingWell Magazine, June 2021


Credit: Jason Donnelly

Recipe Summary

25 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Position a rack in lower third of oven; preheat to 425°F. Coat a large baking sheet with cooking spray.

  • Heat 1 tablespoon oil in a large skillet over medium heat. Add bell peppers and onion; cook, stirring occasionally, until softened, about 5 minutes. Remove from heat.

  • Roll dough out on a lightly floured surface into a rectangle approximately 14 by 10 inches. Spread pesto over the dough, leaving a 1/2-inch border. Top with the bell pepper mixture, spinach, banana peppers and cheese. Starting at a long side, tightly roll the dough into a cylinder. Pinch and tuck both ends closed to contain the filling. Using two spatulas, carefully transfer the stromboli seam-side down to the prepared baking sheet. Brush with the remaining 1 teaspoon oil and sprinkle with sesame seeds.

  • Bake until the crust is beginning to brown, 15 to 20 minutes. Let stand for 5 minutes, then slice.

Nutrition Facts

1/5 stromboli
443 calories; fat 24g; cholesterol 38mg; sodium 732mg; carbohydrates 44g; dietary fiber 4g; protein 17g; sugars 6g; niacin equivalents 1mg; saturated fat 8g; vitamin a iu 4770IU; potassium 209mg.