How to Make a Mouth-Watering Pepper, Pesto & Spinach Stromboli

Tired of the same old pizza nights? Looking for something that combines that fresh-baked bread aroma with savory fillings that will have everyone asking for seconds? A mouth-watering pepper, pesto & spinach stromboli might be exactly what your dinner table needs! As the creator behind GusRecipes, I’ve perfected this stromboli recipe through countless kitchen experiments, finding the perfect balance of crispy exterior and flavorful, cheese-filled interior. My family requests this stromboli regularly, and it’s become our go-to for both casual weeknight dinners and when entertaining friends.

In this guide, I’ll walk you through selecting the best ingredients, preparing the perfect dough, and mastering the rolling technique that keeps everything tucked inside beautifully. You’ll also find helpful tips for serving, storing, and even customizing your stromboli to suit different tastes and dietary needs. Let’s create something truly delicious together!

Why This Pepper, Pesto & Spinach Stromboli Recipe Works

• Creates a stunning spiral of flavors with minimal effort
• Uses fresh ingredients that complement each other perfectly
• Serves as both an appetizer or main dish
• Can be prepped ahead and baked when needed
• Freezes beautifully for future meals
• Impresses guests while being surprisingly simple to make

Choosing the Right Ingredients for Your Pepper, Pesto & Spinach Stromboli

Best Dough Options for Stromboli

For the perfect pepper, pesto & spinach stromboli, the dough is your foundation. Store-bought pizza dough works wonderfully for busy weeknights, while homemade dough offers more control over flavor and texture. Look for dough that’s elastic and at room temperature for easy rolling.

Fresh vs. Jarred Pesto

Homemade pesto delivers unmatched brightness, but high-quality store-bought versions can save time without sacrificing flavor. Choose pestos with vibrant green color and minimal additives for the best pepper, pesto & spinach stromboli experience.

Selecting Peppers and Spinach

For peppers, roasted red bell peppers provide sweet, smoky notes. Fresh spinach works best when sautéed briefly to remove excess moisture, preventing a soggy stromboli. Baby spinach offers tender texture, while mature spinach provides more pronounced flavor.

Ingredients & Prep for Pepper, Pesto & Spinach Stromboli

Dough Preparation

• 1 pound pizza dough (homemade or store-bought)
• 1 tablespoon olive oil for brushing
• 1 teaspoon Italian seasoning
• ¼ teaspoon garlic powder

Filling Components

• ⅓ cup pesto (basil preferred)
• 2 cups fresh spinach, lightly sautéed and drained
• 1 cup roasted red peppers, sliced into strips
• 1½ cups shredded mozzarella cheese
• ½ cup grated parmesan cheese
• ¼ teaspoon red pepper flakes (optional for heat)

Additional Items

• 1 egg beaten with 1 tablespoon water (egg wash)
• 1 tablespoon sesame seeds or everything bagel seasoning (optional)

Prep Time: 20 minutes
Cook Time: 25-30 minutes
Total Time: 45-50 minutes
Servings: 6-8
Difficulty: Medium

Step-by-Step Cooking Instructions for Pepper, Pesto & Spinach Stromboli

Pre-Cooking Prep for Stromboli

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. On a lightly floured surface, roll the pizza dough into a rectangle approximately 14×10 inches.
3. Transfer the dough to the parchment-lined baking sheet for easier assembly.

Filling Method for Stromboli

1. Spread pesto in an even layer over the dough, leaving a 1-inch border around all edges.
2. Layer the sautéed spinach over the pesto, followed by roasted red pepper strips.
3. Sprinkle mozzarella and parmesan cheese evenly over the vegetables.
4. If using, sprinkle red pepper flakes for a subtle heat.

Rolling Technique for Stromboli

1. Starting from the long side, carefully roll the dough into a tight log, jelly-roll style.
2. Pinch the seam and tuck the ends under to seal all fillings inside.
3. Position the stromboli seam-side down on the baking sheet.
4. Using a sharp knife, cut 4-5 small slits on top to allow steam to escape.

Baking Perfect Stromboli

1. Brush the entire surface with egg wash for a golden-brown finish.
2. Sprinkle with sesame seeds or everything bagel seasoning if desired.
3. Bake for 25-30 minutes until the crust is golden brown and the cheese is bubbly.
4. Let rest for 5 minutes before slicing to allow fillings to set.

Pro Tips for Perfect Pepper, Pesto & Spinach Stromboli

Avoiding Soggy Stromboli

• Always drain sautéed spinach thoroughly by pressing between paper towels.
• Pat roasted peppers dry before adding to prevent excess moisture.
• Don’t overload with fillings less is more for a properly cooked center.

Tool Recommendations

• Pizza stone: Creates a crisp bottom crust if preheated with your oven.
• Bench scraper: Helps transfer the rolled stromboli to the baking sheet.
• Serrated knife: Makes clean cuts through the baked stromboli without crushing.

Storage & Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in a 350°F oven for 10 minutes for best texture (microwave makes it soggy).
• Freeze unbaked stromboli for up to 1 month; add 10 minutes to baking time when cooking from frozen.

Looking for more delicious inspiration? Check out my collection of family-favorite recipes on Pinterest where I share weekly meal ideas and seasonal favorites!

Flavor Variations for Pepper, Pesto & Spinach Stromboli

Mediterranean Twist

• Substitute sun-dried tomatoes for roasted peppers
• Add Kalamata olives and crumbled feta
• Use a combination of spinach and arugula for peppery notes

Veggie Supreme

• Add sautéed mushrooms and caramelized onions
• Include artichoke hearts (well-drained)
• Use smoked provolone in place of some mozzarella

Herb Lovers

• Mix fresh herbs like basil, oregano, and thyme into the spinach
• Use a herb-infused olive oil to brush the dough
• Add lemon zest to brighten flavors

Serving Suggestions for Pepper, Pesto & Spinach Stromboli

• Serve with warm marinara sauce for dipping
• Pair with a simple arugula salad dressed with lemon and olive oil
• Offer as an appetizer with a selection of Italian antipasti
• Serve alongside roasted vegetables for a complete vegetarian meal

FAQs About Pepper, Pesto & Spinach Stromboli

Can I make this stromboli ahead of time?

Yes! You can assemble the stromboli up to 24 hours in advance, keep it covered in the refrigerator, and bake when needed. Allow it to come to room temperature for about 30 minutes before baking.

How do I prevent my stromboli from leaking?

Make sure to leave a 1-inch border around the edges when adding fillings, pinch the seam firmly, and tuck the ends under. Cutting steam vents on top helps prevent the stromboli from bursting at the seams.

Can I make this recipe gluten-free?

Absolutely! Use your favorite gluten-free pizza dough. The filling ingredients are naturally gluten-free, but always check store-bought pesto labels to ensure they’re gluten-free.

Conclusion

Creating a mouth-watering pepper, pesto & spinach stromboli is a wonderful way to elevate your dinner table with minimal effort. The combination of vibrant pesto, nutritious spinach, sweet roasted peppers, and melty cheese wrapped in a golden crust creates a truly satisfying meal that works for any occasion.

The beauty of this recipe lies in its versatility make it as written or customize it to suit your family’s preferences. Whether you’re cooking for a quiet weeknight dinner or hosting a gathering, this stromboli is sure to impress.

I’d love to see your stromboli creations! Share your results and let me know how this recipe worked for you. And if you’re looking for more delicious meal ideas, don’t forget to check out my other Italian-inspired recipes here at GusRecipes.

Happy cooking!

How to Make a Mouth-Watering Pepper, Pesto & Spinach Stromboli

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• Author: Emma Emma
• Total Time: 40 mins
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A golden-baked stromboli stuffed with roasted peppers, creamy pesto, melty mozzarella, and fresh spinach  a vegetarian delight perfect for dinner or snacking.

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Ingredients

Scale 1x2x3x

1 lb pizza dough (homemade or store-bought)

1/3 cup basil pesto

1 cup fresh spinach leaves

1/2 cup roasted red peppers, sliced

1 1/2 cups shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1 egg, beaten (for egg wash)

1 tsp olive oil

1/2 tsp garlic powder

1/2 tsp dried oregano

Marinara sauce for dipping

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Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Roll pizza dough into a large rectangle on a lightly floured surface.

3. Spread pesto evenly over the dough, leaving a 1-inch border around the edges.

4. Layer spinach, roasted peppers, mozzarella, and Parmesan evenly over the pesto.

5. Starting from one long side, tightly roll the dough into a log, pinching the seam to seal.

6. Place seam-side down on the prepared baking sheet.

7. Brush the top with beaten egg and drizzle with olive oil.

8. Sprinkle with garlic powder and oregano.

9. Cut 3 small slits on top to vent steam.

10. Bake for 20–25 minutes or until golden brown and crisp.

11. Cool slightly before slicing and serve with marinara sauce.

Notes

Add mushrooms or artichoke hearts for extra flavor.

Use whole-wheat dough for a healthier option.

This stromboli tastes great warm or at room temperature — perfect for lunchboxes or parties.

• Prep Time: 15 mins
• Cook Time: 25 mins
• Category: Dinner
• Method: Baked
• Cuisine: Italian

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 3g
• Sodium: 640mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 3g
• Protein: 19g
• Cholesterol: 55mg

Keywords: pesto stromboli, vegetarian stromboli, spinach and pepper roll, stuffed bread, easy dinner