Cheesy Vegetable Stromboli

It can be hard to pull off a weeknight dinner when you have a million other things on your to-do list. Whether you’re cooking for yourself, your kids, or your partner, putting something on the table when time is tight might lead you to settle for unhealthy takeout or a salty, fattening frozen pizza.

That’s where this veggie Stromboli comes in. It’s a quick meal that doesn’t take much to put together, but it will be a hit with anyone (I had my family taste test, and they’re always brutally honest about my recipes—they loved this one). Plus, you can swap out any of the veggies for different ones. Feel free to toss in some broccoli if you’re not a fan of eggplant. Ditch the olives if you think they’re too salty, and add in some hot peppers instead of roasted peppers if you’d like. Cooking is an art, not a science—it’s all about mixing it up.

Although I made my Stromboli with regular dough, whole wheat dough would be even better for this quick meal. (I really do love whole wheat dough, but my grocery didn’t have it! I promise.) If you’re looking to be even healthier, swap out the fresh mozzarella for part-skim mozzarella, and don’t sprinkle the sea salt over the dough toward the end. You’ll cut back on fat and sodium.

Anything cheesy is bound to be delicious, and this Stromboli is no exception. It only takes about 15 minutes to prep (a bit more if you decide to fry up the eggplant), and then another 15 to cook. And in that time, you can probably knock at least one other item off of your to-do list.


1 package store-bought pizza dough (or make your own!)
1, 8-ounce package of fresh mozzarella
1 whole roasted red pepper, sliced (should be jarred in oil)
1/2 cup chopped mushrooms
1/4 cup red onion, chopped
1/4 cup black olives, sliced
1 1/2 cup chopped eggplant
1/4 cup red sauce (plus more for dipping)
Olive oil
1 small garlic clove
Pinch of oregano, basil, sea salt (optional).

Preheat the oven to 450. Spread out pizza dough onto a rectangular baking sheet. Slice up fresh mozzarella. Place half of the mozzarella on straight down the middle of the dough (long ways). Top with roasted red pepper, chopped mushrooms, red onion, olives, and eggplant (if you’d like to bread and fry the eggplant first, see directions below*). Top with red sauce, then layer the rest of the mozzarella. Fold one side of the dough over, then fold the other side over. Drizzle olive oil over dough (brush it if you have a brush). Top with garlic. Season dough with dried oregano, basil, and sea salt (optional). Bake for 15-20 minutes or until dough is golden brown.

*To fry eggplant: Crack an egg in a small bowl and beat it. Add 3/4 cup seasoned breadcrumbs to a plastic bag. Chop up the eggplant and dip in egg, then drop into breadcrumbs bag. Seal bag and shake to coat eggplant in breadcrumbs. Fry in olive oil on medium heat (about 2 tablespoons of olive oil, but add more if necessary) for about 5 minutes or until eggplant is golden brown. Toss eggplant while is cooks to make sure both sides brown.


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