Big Batch Italian Stromboli


PERFECT BRUNCH IDEA: Stromboli is like the rolled-up cousin of pizza – it’s easy to eat with your hands so kids love it! This Big Batch recipe from Andrea Buckett Cooks is a simple dish that will feed a crowd.

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Big Batch Italian Stromboli


  • 1 tbsp canola oil
  • 1.5 lb (750 g) Lean Ground Beef
  • 1 cooking onion, diced
  • 1 green pepper diced
  • 300 g frozen spinach OR 8 cups fresh baby spinach
  • 1 tbsp dried oregano
  • 1 tsp chili flakes (optional)
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 2 ½ cups passata (crushed tomatoes), divided
  • 750 g pre-made pizza dough
  • 1 tbsp flour
  • 1 ½ cups grated mozzarella cheese
  • 1 tbsp sesame seeds


  1. Remove the pizza dough from the fridge and let stand. Heat a large pan over medium-high heat and add oil, ground beef, onion, green pepper and cook, stirring occasionally for 8 minutes or until beef is cooked through.
  2. Add the frozen (or fresh) spinach and cook until the spinach has thawed (or wilted if using fresh). Transfer the cooked beef mixture to a colander and drain all the excess liquid, using a spoon to press the mixture to expel as much liquid as possible.
  3. Add the beef mixture to a large bowl and mix in the oregano, chili flakes, salt, pepper and 1 ½ cups of the passata (crushed tomatoes). Set aside.
  4. Spray a large rimmed baking sheet with non-stick spray and place your pizza dough on the centre on the pan. Dust the top of the dough with 1 tbsp flour and begin to press and pull the dough out to the edges of the pan (do NOT turn the dough over). Dough should be at least as large as the sheet pan. Scatter the cheese over the dough and then top with the beef mixture, leaving about 1/4” all around the edge of the dough.
  5. Begin rolling the dough from a long edge in a large pinwheel fashion (folding only twice), sealing all the beef inside. Move the Stromboli into the centre of the baking sheet with the sealed edge at the bottom. Tuck each end underneath itself so it is sealed at both ends. Cut six small slits in the top of the dough and garnish with sesame seeds.
  6. Bake in a 400˚F oven for 35 minutes in the middle rack of the oven. The dough should be well browned. Remove from oven and let cool for 10 minutes before slicing into portions with a serrated knife. Serve with remaining cup of passata, warmed.



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  1. Big Batch Italian Stromboli

    It would be terrific if you would elaborate on this step 5 ( in video )…thanks a lot.

    5. Begin rolling the dough from a long edge in a large pinwheel fashion (folding only twice), sealing all the beef inside.

    • Hi Barbara, It’s really easy. After placing the filling, just roll up on the long side. When you get to the end, tuck the ends under to seal.


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