Pesto White Bean Stromboli

Pesto White Bean Stromboli

One of the reasons I started this blog was to share some of my favorite recipes with people. One of the recipes I’m most often asked for is my pesto stromboli. While I’m sorry I didn’t get a great picture of it, I’m happy to finally be sharing what is a weeknight staple in my house.

Stromboli is basically pizza dough topped with various pizza toppings and rolled into a log. It looks like a harmless loaf of bread from the outside, while baked inside is gooey, flavorful cheese.

This is kind of a kitchen sink recipe. Think of what you find below as a guideline to good flavor and feel free to throw in any amount you might have around the house or add something else you think would be delicious.

I don’t normally add basil and extra olive oil to the filling, but I had some lying around the house so I went for it. This was also perhaps too much ricotta and mozzarella as it turned out crazy cheesy. I’m from Wisconsin though, so crazy cheesy is pretty good. Just know that you can cut back on the amounts and you won’t be in trouble.

I used white beans in this recipe because I had a can lying around the house, but shredded cooked chicken would be equally (perhaps even more!) delicious. I would probably do one plain chicken breast half, maybe two if you’re feeling meaty.

What are some of the staples around your house?

Pesto White Bean Stromboli
  • 1 pound whole wheat pizza dough
  • 2-3 tablespoons pesto
  • 1 can white beans (I used Great Northern), rinsed and drained
  • 1 cup roasted red pepper, chopped
  • 1 cup ricotta cheese
  • 1 cup mozzarella
  • 7 basil leaves, torn
  • Olive oil as needed
  1. Preheat the oven to 425ºF. Coat a large baking sheet with cooking spray or olive oil.
  2. In a large bowl, combine pesto, white beans, roasted red pepper, ricotta, mozzarella, and basil. If it looks a little dry, add a drizzle of olive oil and stir thoroughly.
  3. On a large floured surface, roll pizza dough into a large rectangle. Spread the filling evenly over the top, leaving about one inch on all sides. Roll, jellyroll style, into a long long. Moisten the edges and loose side with water and pinch all around to seal.
  4. Place seam-side down on the prepared baking sheet. Brush lightly with olive oil.
  5. Bake 30 minutes or until crisp and golden brown. Let rest 5 minutes before cutting into large slices and serving.


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