Food Recipes Veggie Stromboli 4.3 (10) This healthy stromboli is everything delicious about pizza and a calzone combined. By Paige Grandjean Paige Grandjean Paige Grandjean is an associate editor at Food & Wine magazine. Since joining the Dotdash Meredith team in 2015, Paige has tested and developed more than 2500 recipes. Her work has been shared in more than 15 magazine brands, including Real Simple, Southern Living, Eating Well, and Food & Wine. Highlights: * More than five years of experience developing and testing recipes in the test kitchen * Member of the International Association of Culinary Professionals * Earned a level 2 with distinction accreditation from the Wine & Spirits Education and Trust in Spirits * Folio: Eddie & Ozzie Award finalist in 2021 Real Simple's Editorial Guidelines Updated on August 18, 2017 Print Share Share Tweet Pin Email Photo: Jennifer Causey Hands On Time: 20 mins Total Time: 50 mins Yield: 4 Jump to Nutrition Facts Rolled inside pillowy pizza dough, there's a layer of tomatoes and a hearty spinach-mushroom filling. Cheese helps the filling and dough stick together, so don't skimp on the mozzarella. Cooking the stromboli on a pizza stone ensures even browning on the top and bottom of the dough. No pizza stone? No problem. Just assemble the stromboli on a parchment-lined baking sheet. If you have a favorite local pizzeria, sometimes they'll sell you fresh dough. Make sure to ask for a one-pound ball, which is the amount you'll need for this recipe. Ingredients 1 tablespoon olive oil 1 pound cremini mushrooms, sliced 1 small yellow onion, chopped 1 teaspoon kosher salt ½ teaspoon black pepper ½ teaspoon chopped fresh oregano 5 ounces baby spinach, roughly chopped 3 cloves garlic, chopped All-purpose flour, for work surface 1 pound prepared pizza dough, at room temperature 1 15.5-oz. can diced tomatoes, drained 6 ounces mozzarella cheese, shredded (about 1½ cups) 1 large egg, beaten Directions Preheat oven to 425°F with rack in lowest position. Heat oil in a large skillet over medium-high. Add mushrooms, onion, salt, pepper, and oregano and cook, stirring, until vegetables are tender, 8 to 10 minutes. Add spinach and garlic and cook, stirring, until spinach has wilted, about 3 minutes. Transfer to a bowl and let cool slightly. On a lightly floured piece of parchment, roll dough into a 10-by-15-inch rectangle. Spoon mushroom mixture length-wise down center of dough and top with tomatoes and cheese. Brush edges with egg and roll away from you into a log, pinching edges to seal. Place seam side down and transfer dough and parchment to a rimmed baking sheet. Brush with egg and cut 4 slits along the top. Bake on lowest rack until golden brown, 15 to 18 minutes. Let cool 15 minutes before slicing. Print Nutrition Facts (per serving) 492 Calories 20g Fat 63g Carbs 23g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 492 % Daily Value * Total Fat 20g 26% Saturated Fat 8g 40% Sodium 1434mg 62% Total Carbohydrate 63g 23% Total Sugars 9g Protein 23g *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.