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Roasted Vegetable and Fior di Latte Stromboli


This Italian inspiration is the perfect addition to any vegetarian menu. Sliced roasted mushrooms, zucchini, red bell peppers and eggplant are layered on top of a rectangle pizza dough covered with pizza sauce, taking care to leave a 1” border on the bottom and sides and a 3” border on top for rolling purposes. Fior di Latte cheese is ideal to tie all the flavours together, adding a rich and creamy texture to your filling. Brush all the open edges of the dough with an egg wash to help seal the stromboli, and slowly roll into a tight log, folding in the two ends as you proceed. Before placing in the oven, cover the stromboli with melted butter and sprinkle with some salt and ground black pepper. For an extra kick, add Parmesan Angel Hair shred cheese. Serve with a side of pizza sauce for dipping and voilà! The perfect grab-and-go meal!

Chef Chris Beall

Strombolis can be prepped in advance and frozen for up to a week. Simply skip brushing the dough with butter and leave it unscored. Dust with some flour to prevent from sticking, wrap in cling film and thaw as needed. This is a great way to save time and avoid food loss!


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