Antipasto Stromboli 

Your comfort food dreams have come true with this cheesy, flavorful Stromboli. 

Antipasto Stromboldi
Photo: Caitlin Bensel
Hands On Time:
20 mins
Total Time:
1 hrs 10 mins

Picture a pizza rolled up and baked into a tube. Sounds like heaven, right? Well, that's essentially what a Stromboli is. In this case, it's filled with gooey, melty mozzarella cheese, slices of salty prosciutto, and a confetti of antipasto ingredients. Think: roasted red bell peppers, pepperoncini, olives, and sun-dried tomatoes. There's a handful of spinach in there, too, in the name of balance. Once baked, the loaf is sliceable and perfect for dipping in warm marinara sauce. Serve with chopped salad or roasted vegetables.


  • 1 10-oz. pkg. frozen chopped spinach, thawed and drained

  • .50 cup jarred roasted red bell pepper strips, drained and patted dry

  • ¼ cup oil-packed sun-dried tomatoes, drained and chopped

  • ¼ cup pitted kalamata olives, drained and chopped

  • ¼ cup pickled pepperoncini (2 or 3 peppers), drained,stemmed, and chopped

  • 5 slices prosciutto, chopped

  • 1 pound store-bought pizza dough, at room temperature

  • All-purpose flour, for dusting

  • 6 ounces shredded low-moisture mozzarella cheese (about 1½ cups)

  • 1 large egg, beaten

  • Jarred marinara sauce, warmed, for serving


  1. Preheat oven to 425°F. Place a large baking sheet on center rack and let heat for 20 minutes.

  2. Meanwhile, place spinach in a medium bowl and pull apart with 2 forks. Stir in bell pepper strips, tomatoes, olives, pepperoncini, and prosciutto.

  3. Roll dough into a 16-by-9-inch rectangle on a lightly floured sheet of parchment paper. Spread spinach mixture over dough into a 14-by-5-inch rectangle. Top with cheese. Fold each short side of dough over filling, about 2 inches in toward middle. Brush folded dough with egg. Fold 1 long side of dough over filling; brush with egg. Fold other long side over filling to overlap in middle. Turn stromboli to face seam side down. Lightly brush with egg. Cut 4 slits on top.

  4. Transfer parchment paper with stromboli to preheated baking sheet. Bake at 425°F until golden, about 25 minutes. Let cool for 10 minutes. Slice and serve with warm marinara sauce

Nutrition Facts (per serving)

549 Calories
18g Fat
65g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 549
% Daily Value *
Total Fat 18g 23%
Saturated Fat 6g 30%
Cholesterol 87mg 29%
Total Carbohydrate 65g 24%
Dietary Fiber 11g 39%
Total Sugars 2g
Protein 32g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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