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Artichoke + Pepper Stromboli

Active Time: 15 minutes
Total Time: 60 minutes
  • Vegetarian
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Why we love it:

Do you know Stromboli? It’s practically unheard of in California unless you have East Coast roots, so for all of our CA natives - stromboli is to burrito as calzone is to tacos as pizza is to quesadillas. Did you follow? It’s a little shaky but you get the point. It’s pizza dough with delicious fillings, rolled, baked and sliced.


  • 1 pound Prepared Pizza Dough (store bought, usually frozen is ok, but defrost)
  • 2 Tablespoons Extra Virgin Olive Oil (divided, plus more for brushing)
  • 8 ounces Mozzarella (shredded)
  • 1 15-ounce can Crushed Tomatoes (or diced if you like chunky)
  • 12 teaspoon Onion Powder
  • 12 teaspoon Garlic Powder
  • 12 teaspoon Dried Oregano
  • 1 teaspoon Kosher Salt
  • 14 teaspoon Red Pepper Flakes (more to taste)
  • 1 15-ounce can Artichoke Hearts
  • 14 cup Roasted Red Peppers (from a jar, drained)
  • 14 cup Pepperoncini (or other pickled peppers from a jar)
  • 1 teaspoon Flour
  • 14 cup Parmesan Cheese (divided)
  • 4 cups Spring Mix Salad Greens (or any other greens you like)
  • 2 Tablespoons Salad Dressing (your favorite kind, or see substitutions for a recipe)

Cooking Instructions

  • 1. DOUGH

    Place your pizza dough unwrapped, in a bowl drizzled with olive oil. Rub the top of the dough and let it come to room temperature for at least 20 minutes and up to 90 minutes. Set it somewhere warm but not hot.


    Line a baking sheet with parchment and spray lightly with cooking spray, or drizzle with olive oil.

  • 3. FILLING

    Grate the mozzarella if needed. Set aside.

    Open the tomatoes and empty into a bowl. Stir in the spices: onion powder, garlic powder, dried oregano, kosher salt, red pepper flakes. Set aside.

    Drain the artichokes and cut them in ½.

    Lift the red peppers out of the jar and slice them if needed.

    Lift the pepperoncini out of the liquid and place in a small bowl.

  • 4. FORM

    On a clean flat surface, sprinkle the flour. Roll out and stretch the pizza dough into about a 14 to 16” square. It doesn’t have to be a perfect square, but aim for an even thickness of dough and no holes poked through. If you poke a hole, squeeze the dough back together. If your dough keeps snapping back into a tight ball, it needs to rest a little longer. If you don’t have time for it to rest, you can force it, but it will be fragile so use the rolling pin forcefully to make it a bigger square.

  • 5. FILL

    When ready, evenly spread about ½ of the tomato sauce over the dough, leaving about an inch uncovered on all four sides (reserve remaining sauce for serving). Neatly and evenly layer on the artichokes, red peppers, mozzarella, and pepperoncini. Sprinkle with ½ of the parmesan.

  • 6. ROLL

    Carefully roll up the stromboli. Start on one side and roll tightly. After you get a full turn, tuck under the ends like you would for a burrito, and keep rolling. Pinch to seal the side edges as you go. When you get to the end, carefully move onto the prepared baking sheet, placing the seam side down. Brush the top with olive oil, and sprinkle the remaining parmesan over the top.

  • 7. BAKE

    Bake until golden brown, 10 to 15 minutes.

  • 8. SALAD

    Wash and dry the greens and toss with salad dressing of your choice.

  • 9. SERVING

    Let rest for at least 5 minutes before slicing. Slice into 2” thick rounds. Serve with reserved tomato sauce, cold, or heat it a bit in the microwave for dipping.

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    a raw square or round of GF pizza dough, or a ball of dough if you can find that, will work the same
    omit cheese entirely, or swap for non-dairy cheese. The coconut based cheese slices are wonderful here
    use pecorino or other sheep or goat cheese. If you try a soft buffalo mozzarella, be sparing because it’s soft and moist and will leak, and may cause the roll to burst
    in a mason jar combine: 3 Tablespoon balsamic vinegar, ½ teaspoon salt, 1 clove minced garlic, 1 teaspoon Dijon, 1 teaspoon honey. Shake. Open and add ¼ cup olive oil. Shake and serve
    black olives are great here and we also love a cup or so of drained, defrosted chopped spinach
    the dough can take some time to rest and be ready for rolling out, otherwise this is a quick meal. If you use a prepared pizza dough that’s already rolled into a sheet, or a puff pastry square, you can roll it right away. It’s not traditional but still works when speed is Queen!

Kid Friendly Version

How to Tweak This Recipe for Kids:

  • If your kids eat pizza, this should be an easy win. To adapt, cut the dough in half and make 2 smaller ones and only fill theirs with what they’ll eat. Or make them a flat pizza. Serve with a side of carrots, cucumbers, broccoli, or other winning vegetables

Prep Ahead & Use It Up

  1. Prep the dough – defrost overnight in the fridge if needed. Before cooking let it rise at room temperature for at least 30 minutes
  2. Shred cheese if needed
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