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    TaraTeaspoon » Recipes » Easy Dinners

    Alfredo Veggie Stromboli

    Published: May 26, 2016 · Updated: Jul 30, 2022 by Tara Teaspoon · This page contains affiliate and sponsored links. See my full disclosure

    Jump to Recipe Pin Recipe

    Alfredo Veggie Stromboli made with grab-and-go grocery store staples is easy to put together, and even easier to eat for dinner - Delicious!


    Frozen pizza dough is a miracle. I love it so much. I typically keep it around for "leftover night" dinner. I roll it out, add some sauce, pesto or something else, top it with chopped up whatever-is-in-the-fridge and cover it with cheese. It's one of my freezer staples.

    I decided to mix it up and make stromboli. It's like pizza-stuffed bread! Your entire dinner is wrapped up in dough and baked to perfection. I loaded it with veggies for a meatless meal and used a seasoned cream cheese instead of sauce.

    Alfredo Veggie Stromboli w knife

    Prepping all the veggies can take some time, so I streamlined the process and bought pre-sliced mushrooms, already shredded cheese and canned artichokes so I didn't have to thaw them. My favorite, frozen pizza dough, makes dinner come together in only a few minutes. Leave it in the oven for a while and serve. Everyone is happy.

    Alfredo Veggie Stromboli w ingredients and knife

    The recipe makes two stromboli, so half it if you aren't serving a crowd. It disappears pretty fast though, so you may want the full recipe. Alfredo Veggie Stromboli for the win!

    Alfredo Veggie Stromboli out fo the oven on parchment

    I love the tangy flavor from the sun-dried tomatoes and the herby cream cheese. The cream cheese mixed with melty shredded cheese makes the most perfect alfredo sauce once baked together in the oven.

    I used canned artichokes because they are processed with water. The jarred type is marinated in oil and seasoning and I find them too salty and overpowering.

    Alfredo Veggie Stromboli 4

    📖 Recipe

    Alfredo Veggie Stromboli slices with knife on parchment

    Alfredo Veggie Stromboli

    Tara Teaspoon
    Your entire dinner is wrapped up in dough and baked to perfection. I loaded it with veggies for a meatless meal and used a seasoned cream cheese instead of sauce.
    5 from 1 vote
    Print Recipe Pin Recipe
    Work Time 40 minutes mins
    Cook Time 30 minutes mins
    Total Time 1 hour hr 10 minutes mins
    Course Main Course
    Servings 6 servings

    Ingredients
      

    • 1 tablespoon olive oil
    • 8 oz sliced mushrooms
    • 1 cup artichoke hearts (canned or frozen - thawed)
    • 6 sun-dried tomatoes (finely chopped)
    • 7 oz mozzarella (1¾ cups low-sodium shredded mozzarella)
    • 1 pkg pkg frozen pizza dough (2-lb loaf, thawed)
    • Flour for work surface
    • ½ cup Philadelphia Cream Cheese (5 oz)
    • 2 teaspoon Italian seasoning

    Instructions
     

    • Heat oil in a medium skillet over medium-high heat. Add mushrooms and cook until golden, 6 to 8 mi; remove from heat. Pat artichoke hearts dry with paper towels and coarsely chop. Combine mushrooms, artichokes, sun-dried tomatoes and shredded cheese; set aside.
    • Heat oven to 400°F with rack in the upper third. Working with half the dough at a time, roll into an 8-by-12-inch rectangle on a lightly floured surface. Mix together the cream cheese and Italian seasoning. Spread half the cream cheese mixture on dough, leaving a 1-inch border. Sprinkle with half the mushroom mixture.
    • Fold dough over filling and pinch to seal the seam and ends. Place on a parchment-lined baking sheet, seam side down. Repeat with remaining dough and ingredients. Cut a few deep vents in the top of each roll and bake for 30 min; tent loosely with foil, then bake until cooked through, 10 min more.

    Notes

    The recipe makes two stromboli, so half it if you aren't serving a crowd. It disappears pretty fast though, so you may want the full recipe.

    Nutrition

    Calories: 500kcalFat: 17.5g
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    Get everyone to the table in a flash with more easy dinners like my Shriveled Ogre Nose Pizza. It uses frozen pizza dough too, and is topped with roasted veggies and ricotta. Whip up Corn Chorizo Tacos in a flash for a Mexican-inspired night. Happy cooking!

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    Tara Teaspoon

    I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!

    More about Tara

    Recipe by Tara Teaspoon. Photography by Antonis Achilleos. LHJ May 2011. Food Styling by Paul Grimes. Prom Styling by Paige Hicks.

    Comments

      5 from 1 vote

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    1. Mary says

      July 19, 2018 at 12:24 pm

      What a great idea for dinner! Must try this one!

      Reply

    Hi, I'm Tara Teaspoon!

    I’ve been sharing my original ideas for years. What began as a passion, turned into a publishing career as Food Editor at Martha Stewart Living and Ladies’ Home Journal magazines.

    Now I write cookbooks, and share delicious recipes and expert cooking tips with you here! Thanks for stopping by Tara Teaspoon!

    More about me →

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