Stromboli Stuffed with Veggie Salami
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Stromboli Stuffed with Veggie Salami

Total Time: 50 mins.
Prep Time: 25 mins.
Cook Time: 25 mins.
Serves: 8


1 ball (1 lb) pizza dough
2 cups marinara sauce, divided
1/4 cup prepared basil pesto
1 1/2 cups shredded Italian blend cheese
3/4 cup thinly sliced roasted red pepper
1 pkg (4.2 oz) Yves Veggie Cuisine® Veggie Salami
1/2 cup torn fresh basil leaves
1 egg, beaten
1 tsp poppy seeds

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  • Preheat oven to 375F. On sheet of parchment paper, roll out dough into large rectangle; transfer to baking sheet.
  • Stir 1 cup marinara sauce with pesto; spread down along center of dough lengthwise. Sprinkle cheese over sauce. Top with roasted red pepper, Veggie Salami and basil.
  • Fold one side of dough over filling and other side over top (similar to folding a letter to fit into a standard envelope). Pinch ends to seal and enclose filling. Beat egg with 1 tbsp water; brush over top of dough. Sprinkle with poppy seeds.
  • Bake for 22 to 25 minutes or until golden all over; let stand for 5 minutes. Cut into portions. Meanwhile, warm remaining marinara sauce; serve with Stromboli for dipping.


Substitute sun-dried tomato pesto, olive tapenade or creamy artichoke dip for basil pesto if desired.