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Stromboli Three Ways

Stromboli Three Ways


  • 1/2 frozen pizza dough for each variety you choose to make
  • 1 egg, separated (you'll just use the white)
Spinach and Feta:
  • 4 cups spinach
  • 4 oz feta cheese, crumbled
  • 1 tsp oregano
  • 2 cloves garlic, minced
  • 2 Tbsp olive oil
  • salt and pepper to taste
Mushroom and Onion:
  • 8 oz mushrooms, sliced
  • 1 large onion, sliced thin
  • 1 Tbsp olive oil
  • 1 cup shredded mozzarella cheese
  • 3 Tbsp butter
  • 3 ripe peaches or nectarines, sliced
  • 1/2 cup pistachios or walnuts, chopped fine
  • 1/4 cup sugar
  • 2 tsp cinnamon
  • 2 Tbsp butter, divided into four pats


Prep: Preheat oven to 425°F. Pat out half of thawed dough on an ungreased baking sheet, to 1/4-inch thickness.

Spinach and Feta: Heat olive oil in a pan on medium heat. Add minced garlic and saute until tender. Add spinach and saute until wilted. Add oregano, salt and pepper and cook for a minute or so more. Spread spinach onto dough, covering almost to the edges, and top with crumbled feta.

Mushroom and Onion: Heat olive oil and 1 tablespoon butter in a pan on medium-low heat. Add onions and caramelize. In a separate pan, heat butter and coat the bottom of the pan. Add mushrooms and cook until juicy. Lay mushrooms and onions on rolled out dough, covering almost to the edges, and top with shredded mozzarella.

Peach: Mix cinnamon into sugar. Place divided butter on the dough. Sprinkle half the cinnamon-sugar mixture over the butter. Add the peach slices, and sprinkle the remainder of the cinnamon sugar, covering almost to the edge of the dough.

Bake! Roll dough to cover ingredients, creating a spiral. Pinch and seal the edges and ends to prevent leakage; brush top with egg white. Bake in preheated oven until dough is baked and lightly browned, 17 to 20 minutes. Remove from heat and let cool for 5 minutes. Slice into rounds and serve.

Tested and Approved by Boston Organics (Chris McIntosh)

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