Veggie Stromboli Recipe - Laura Vitale - Laura in the Kitchen Episode 356

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces calories while maintaining creaminess.

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese provides a similar texture with fewer calories.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative with a cheesy flavor.

pizza dough

🥗Healthier: whole wheat dough

💰Cheaper: store-bought dough

Whole wheat dough adds fiber and nutrients.

Preheat the oven to 400°F (200°C).

Prepare a baking sheet lined with parchment paper.

Roll out the pizza dough into a 16-inch circle using your hands or a rolling pin.

At the edge closest to you, sprinkle dried mozzarella cheese over the dough.

Dollop whole milk ricotta cheese along the top of the mozzarella.

Evenly sprinkle the defrosted spinach, steamed broccoli, and chopped tomatoes over the cheese.

Season the veggies with salt and black pepper.

Grate garlic over the top of the veggies using a microplane.

Drizzle a small amount of olive oil over the filling.

Begin to tuck and roll the dough, pinching to seal as you go.

Seal the edges of the stromboli, trimming any excess dough if necessary.

Place the rolled stromboli seam-side down on the prepared baking sheet.

Cut slits in the top of the stromboli to allow steam to escape.

Bake in the preheated oven for 25-30 minutes, or until golden brown and bubbly.

Let the stromboli cool for about 5 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens