Whole Wheat Pesto Vegetable Stromboli is a hearty meatless stromboli that’s packed with roasted vegetables, provolone cheese, and pesto. Traditionally stromboli is stuffed with meats and cheeses, but this stromboli is much lighter (don’t worry it’s still filling!). Veggie stromboli make a perfectly balanced meal with plenty of whole grains and vegetables. The whole wheat dough makes this stromboli a bit nutty in flavor and the veggies are amped up with a splash of balsamic vinegar.

How To Make Pesto Vegetable Stromboli

Slice the peppers, onions, and mushrooms. Add the sliced veggies to a large pan over medium heat. Drizzle with olive oil and add the seasonings.
Cook and stir the veggies until they are softened (about 2-3 minutes), then add 1/2 tbsp of balsamic vinegar on top of the veggies. Cook until the vinegar soaks up (about 2-3 more minutes).
Then turn off the burner and set aside the vegetables for at least 30 minutes to cool.
Preheat the oven to 375℉. Line a rimmed sheet pan with parchment paper.
On a clean surface add flour and roll out whole wheat pizza dough into a long rectangle (about a 10×16-inch rectangle).
Spread the pesto in the middle of the stromboli. Avoid placing pesto along the edges of the stromboli dough.
Place cooled sauteed veggies on top of the pesto. Then add the fresh spinach on top. Next, add the slices of provolone on top of everything and press down on the spinach.
Fold in the long edges (top and bottom) of the dough toward the middle, and pinch the dough together. Bring in the sides of the dough and press together.
Place the stromboli seal-side down on the parchment-lined baking sheet. If desired brush the top with 1 tsp more olive oil and sprinkle with sesame seeds.
Bake for 20-25 minutes. Let the stromboli sit for 10 minutes before cutting into it. Serve with marinara sauce to dip, if desired.

Whole Wheat Pesto Vegetable Stromboli Ingredients

How to make Whole Wheat Pesto Vegetable Stromboli

The Ingredients

Whole wheat pizza dough
- Whole wheat dough works so well with this pesto vegetable stromboli recipe! It adds an extra depth and nutty flavor to the stromboli that regular dough just doesn’t. Of course, you can still use regular dough, but whole wheat is definitely my suggestion for this particular stromboli. Check out the section below on where to find/ how to make whole-wheat pizza dough.
Bell pepper
- Any color of bell pepper can be used in this recipe. Pick your favorite combo or flavors of bell pepper. I typically use one red and one orange or green pepper, but any color combo will work.
Onion
- I typically have red onion on hand, so that is what I used as I was creating this recipe as well. But choose your preference for onion. We have used Vidalia, yellow, and white onions before when making this stromboli. While red is my household preference, use whatever you have on hand!
Balsamic vinegar
- Balsamic vinegar brightens the recipe and adds a bit of needed acidity to the dish. If you aren’t a huge vinegar fan, don’t worry, it’s not an overpowering flavor that you taste once the stromboli is baked. You can also substitute the vinegar for fresh lemon juice, either way, the purpose of adding the lemon juice or the vinegar is to add some acid to the flavor profile.
Spinach
- We layer on raw spinach in this recipe. I just wash it (or buy a prewashed bag of spinach from ALDI) and add it (with stems on) to the top of the roasted veggies on the stromboli.
Mushroom
- Have you tried those addictive baby bella mushrooms? They have made their way into a permanent spot, at least at my ALDI. Wow, those tiny portabella mushrooms are SO good! Baby bella mushrroms have been my favorite to cook with in recipes like this. They add a very meaty mushroom flavor and aren’t too “mushroom-y” for people (like my husband) who aren’t the biggest mushroom fans. Plus baby bella mushrooms soak up all the flavors around them. White sliced mushrooms will work as well.
Pesto
- If you like to make your own homemade pesto, or if have some leftover pesto from another recipe, by all means, go ahead and use it up. I will be honest–we just grab a jar of the $2.99 green pesto at ALDI! It’s an easy swap– and is SO much easier.
Provolone
- We have experimented with a lot of different cheeses in this recipe, and we tend to use provolone most of the time. It’s a subtle creamy cheese that pairs well with all the other flavors. You can play around with cheese that you have on hand or prefer like: mozzarella, swiss cheese, and even pepperjack (that’s our 2nd favorite in this recipe).

Where to Get Whole Wheat Pizza Dough

You can get premade whole wheat pizza dough in the refrigerated section of most grocery stores.

I typically make mine from scratch using the whole wheat flour from Target using this Sally’s Baking Addiction recipe.

What to Serve With Whole Wheat Pesto Vegetable Stromboli

Whole Wheat Pesto Vegetable Stromboli is good all by itself, but I will give you some additional serving suggestions. Serve alongside marinara sauce for delicious dipping.

Typically we eat our stromboli as the full meal, but here are some of my side dish suggestions. Keep your sides simple. I would suggest the following:

A simple side salad with balsamic vinaigrette
Sweet potato fries
Kettle-cooked or baked chips
Onion rings
Sliced melon

Is Vegetable Stromboli Healthy

Pesto vegetable stromboli is lighter and lower in calories than traditional Stromboli. This Whole Wheat Pesto Veggie Stromboli swaps refined grains for whole grain dough and is packed with roasted vegetables.

More Meatless Dinner Recipes

Countless benefits come with adding more meatless recipes into your repertoire. Vegetarian meals help to stretch grocery budgets and can have some additional health benefits. Check out this article from the National Institutes of Health on health benefits of a flexitarian diet (eating 3 or more vegetarian meals a week). With grocery prices these days, cutting out meat is also a GREAT way to save a lot on your weekly grocery bill.

Check Out Some More of Our Favorite Healthy-ish Meatless Meals