Air Fryer Veggie Stromboli

Ingredients

• 1 packetactive dry yeast
• 180 ml (¾ cup)warm water
• 1 tbspsugar
• 2 tbspolive oil
• 1 tspsalt
• 250 g (2 cups)plain flour
• 1 tbspoil
• 1 smallonion, thinly sliced
• 1 smallgreen pepper, thinly sliced
• 1garlic clove, minced
• 1 tspItalian seasoning
• ½ tsppepper
• ¼ tspred pepper flakes
• 170 g (6 oz)fresh baby spinach
• 1 can (411 g / 14.5 oz)diced tomatoes
• 112 g (1 cup)shredded mozzarella cheese
• 1 egg + 1 tbsp wateregg wash
• 2 tsp, optionalsesame seeds
• To taste, optionalmarinara sauce, for dipping

Instructions

1. 1

   Make the dough

   In a medium bowl, stir together the warm water, sugar and yeast. Leave for 5 minutes, until foamy and fragrant, then mix in the olive oil, salt and flour until a dough forms. Put it in a clean, greased bowl, cover with cling film and leave to rise for 1 hour, or until doubled in size.

2. 2

   Cook the filling

   Meanwhile, heat the oil in a large frying pan over medium-high heat. Add the onion and cook for about 5 minutes, until softened, then add the green pepper and cook for 3–5 minutes more. Stir in the garlic, Italian seasoning, salt, pepper and red pepper flakes; cook for 1 minute. Add the spinach and stir until wilted, then add the tomatoes. Cook for 3–5 minutes, until the mixture has reduced slightly, then take the pan off the heat.

3. 3

   Shape the stromboli

   Turn the risen dough out onto a floured surface and knead it a few times. Roll it into a roughly 38 × 38 cm (15 × 15 in) square, about 6 mm (¼ in) thick, then cut it in half to make two rectangles. Sprinkle each piece with mozzarella and spread the spinach mixture over the top. Roll each one up from a long side, tuck the ends underneath and pinch the seams closed.

4. 4

   Brush and score

   Brush the stromboli with the egg-and-water mixture and sprinkle with sesame seeds, if using. Use a sharp knife to cut 4 vents into the top of each one.

5. 5

   Air fry and serve

   Line the air fryer basket with parchment paper and cook the stromboli one at a time at 175°C (350°F) for 15 minutes, until crisp and light golden. Slice and serve with marinara sauce.

What is stromboli?

Stromboli is an Italian-American rolled and filled bread, often made with cheese and savoury fillings. This version takes a vegetarian route, combining spinach, peppers, onion and tomatoes inside homemade dough.

The air fryer gives the outside a crisp finish without heating a full oven. Cooking each stromboli separately also leaves room for the dough to brown evenly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 930 calories, 31g protein, 137g carbs, 29g fat.

The flour supplies most of the carbohydrates, while olive oil, cooking oil and mozzarella contribute much of the fat. Mozzarella provides some protein, with smaller amounts from the flour and vegetables; serve a slice with a substantial salad or extra vegetables to round out the plate.

Building the dough

Yeast: warm water and sugar help start the dough, while the hour-long rise gives it time to expand. The mixture should look foamy before you add the oil, salt and flour.

Flour: add it with the other dough ingredients and stir until no dry patches remain. The dough should be soft enough to knead and roll on a floured surface.

Keeping the filling balanced

Vegetables: the onion and green pepper soften first, while the garlic and seasonings need only a minute to release their flavour. Stir the spinach in until it wilts before adding the tomatoes.

Moisture: simmer the tomato and vegetable mixture until it has reduced slightly. This helps keep the filling from making the rolled dough soggy.

Rolling and sealing

Shape: roll the dough to about 6 mm thick, then divide it into two rectangles. Spread the filling and cheese evenly, leaving enough room to roll the dough up from the long side.

Seal: tuck the ends underneath and pinch the seam closed so the filling stays inside. The egg wash helps the tops colour, and the vents let steam escape as the stromboli cooks.

Air fryer cues

Space: cook one stromboli at a time, as directed, so the hot air can circulate around it. Keep the parchment inside the basket and make sure it is held down by the food.

Doneness: after 15 minutes at 175°C, look for a crisp, light-golden crust. If it needs more colour, continue cooking briefly and check again.

Serving ideas

Dip: warm marinara makes a simple accompaniment and suits the tomato, herbs and melted cheese in the filling. Serve it on the side so the crust stays crisp until each slice is dipped.

Balance: pair a slice with a green salad or extra vegetables for a fresh contrast. Cut the stromboli after cooking so the filling has a moment to settle.

Recipe notes & tips

• Use warm rather than hot water when activating the yeast.
• Let the tomato mixture reduce before spreading it over the dough.
• Flour the work surface lightly so the dough rolls without sticking.
• Pinch the seams and tuck the ends underneath to help contain the filling.
• Cut the vents before cooking so steam has a way to escape.
• Cook the stromboli one at a time for more even browning.

Variations

• More herbs: add extra Italian seasoning to the vegetable filling.
• Spicier filling: increase the red pepper flakes to taste.
• Different cheese: use a shredded melting cheese in place of mozzarella.
• Extra vegetables: add thinly sliced mushrooms and cook them until their moisture has evaporated.
• No sesame: leave off the seeds and brush the tops with egg wash as directed.

Common mistakes to avoid

• Filling too wet: cook the vegetable mixture until it has reduced slightly before assembling.
• Dough sticking: dust the work surface with flour before rolling.
• Loose seams: pinch the join closed and tuck the ends underneath.
• Overfilling: spread the filling in an even layer so the dough can roll and seal.
• Crowding the basket: cook one stromboli at a time as directed.
• Skipping the vents: cut 4 openings in the top of each stromboli before air frying.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the air fryer until hot and crisp; the microwave works too, though the crust will be softer.

Frequently asked questions