Vegan Stromboli (Stuffed Pizza Roll) with Plant-Based Salami and Hot Peppers

An American and an Italian meet... This is how the story of the stromboli pizza could begin. It may be a pizza, but its story was written in America. "In Philadelphia in the 1950s, a restaurant owner with Italian roots began selling rolled-up pizza dough with a filling of ham, cheese and peppers. He named his creation "Stromboli". (source) You guessed it: Named after the Italian volcano. You're probably thinking of the good old calzone, which you also know from Italian restaurants. However, a calzone is a large folded-up pizza pocket, whereas the stromboli is a real roll. But the principle is, of course, the same: pizza with a difference! We answer all the important questions about the stromboli and show you how to prepare it vegan.

Let's start with the dough. What do we need for this?

The dough for a stromboli is a classic yeast dough – just like a pizza. You only need the absolute basic ingredients: Flour, salt, yeast, water and oil. Knead everything well and leave to rise in a warm place covered with a damp cloth. In winter, a place on the radiator or a warm (but switched-off) oven works very well. You can also prepare the dough the evening before and leave it to rise overnight in the fridge. You can also use dry yeast or fresh yeast – both work wonderfully!

What goes into the filling?

We have opted for a classic filling made from vegan salami, vegan sliced cheese, vegan shredded cheese and peppers. What we can particularly recommend: Use a spicy salami to give your stromboli some zing. We prefer to use Chorizo salami from Billie Green for this. It is made in the style of a traditional salami, is made from wheat and is also mildly smoked (which is why it tastes SO delicious). It contains no preservatives, artificial colors or thickeners. You can find it at Rewe, Edeka, Tegut, Penny and Globus.

And here's another tip: in our test kitchen, we made a stromboli with more vegan cheese than described in the recipe below. What sounds tempting, however, resulted in so much fat and moisture that the yeast dough could no longer rise properly. So stick to the recipe here!
If you want to try other fillings, you can, of course, replace the peppers with other finely diced vegetables, such as olives, peppers, broccoli or zucchini, or leave out the cheese and replace it with vegan ham.

And how does the whole thing hold together?

Good question! To ensure that your pizza roll holds together properly and doesn't burst open when baking, you should leave a 2–3 cm border when topping and brush it with a little plant-based milk before rolling it up. This will help the dough to stick together. The seam should also lie on the bottom and be pressed firmly together after (tightly) rolling up. So, pay special attention to this before your vegan pizza roll goes into the oven.

You should also make a small incision on the surface of your pizza roll to allow air to escape. This will prevent bubbles from forming, and your stromboli will look like something out of a picture book! For even more flavor, we've brushed it with vegan garlic butter and sprinkled some oregano on top.

And what's with it?

We have prepared a classic marinara dip for the vegan stromboli, which you can dip the pizza slices into. A truffle dip would also go well with it, and a ranch dip would underline the Italian-American friendship! If you don't want to serve the pizza roll as a snack, a fresh salad is also a great side dish.

So, now we're done with all the tips, let's get to the recipe!


Vegan Stromboli (Stuffed Pizza Roll) with Plant-Based Salami and Hot Peppers

4 portions (as a snack)
30 minutes (+ 30 minutes resting time + 30 minutes baking time)


For the dough:

  • 250 g (2 cups) flour
  • 1 tsp dry yeast
  • 1 tsp salt
  • 150 ml (0.66 cup) water
  • 1 tbsp olive oil

For the filling:

  • 1 pack of Billie Green salami slices chorizo (7 slices)
  • 50-75 g (1.75-2.66 oz) vegan shredded cheese
  • 8 slices of vegan sliced cheese
  • 3 hot peppers

For the garlic butter:

  • 75 g (0.66 stick) vegan butter (room temperature)
  • 2 cloves of garlic
  • salt

For the marinara dip:

  • 1 onion
  • 2 tbsp olive oil or vegan butter
  • 400 g (0.88 lb) chunky tomatoes from the tin
  • salt
  • pepper
  • sugar
  • fresh or dried basil

For serving:

  • dried oregano


  1. First, prepare the yeast dough. To do this, mix flour, dry yeast and salt in a large bowl. Add water and olive oil and knead the dough for at least 5 minutes to form a soft and smooth dough – preferably using a stand or hand mixer. Place the dough in a lightly oiled bowl and cover with a damp tea towel. Either leave to rise in a warm place for at least 30 minutes until the dough has roughly doubled in volume or place in the fridge overnight.

  2. In the meantime, finely dice an onion and sauté in olive oil. Add the canned tomatoes and season with salt, pepper and sugar. Allow to simmer until the pizza roll is ready. Finally, add the chopped basil.

  3. Mix the room-temperature vegan butter with the chopped garlic and a little salt. Preheat the oven to 200 °C / 390 °F (convection heat).

  4. Roll out the yeast dough into a rectangle (approximately 25 x 35 cm). Then, spread two-thirds of the garlic butter on the yeast dough. Cover the yeast dough with vegan salami and cheese slices, as well as shredded cheese and hot peppers, but leave 2–3 cm of the edge free at the top.

  5. Roll up the dough tightly from the long side without the edge and seal well. Then brush with the remaining garlic butter and sprinkle with dried oregano. Score the top of the roll several times.

  6. Bake the pizza roll at 200 °C / 390 °F (convection heat) for 25–30 minutes until golden brown. Serve with dip.


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