This Pork and Spinach Stromboli is the ultimate easy party appetizer or weeknight dinner — packed with juicy seasoned pork, caramelized onions, garlicky spinach, and layers of melty provolone and mozzarella cheese all wrapped in golden, crisp pizza dough.
Made with simple ingredients and baked to perfection, this homemade stromboli recipe is perfect for football parties, family gatherings, and make-ahead meals.
The flavorful filling combines savory pork, sweet onions, and creamy cheese for a balanced bite every time. Brush with olive oil, sprinkle with oregano and garlic powder, and bake until golden and bubbling — no fancy skills required.
You can make this stromboli with store-bought or homemade pizza dough, and it reheats beautifully for easy leftovers. Serve with warm marinara sauce or garlic butter for dipping, and watch it disappear within minutes.
Why you’ll love this recipe!
What ingredients do I need?
- Pizza dough: Soft, pliable base that bakes to a golden crust.
- Ground pork: Juicy and flavorful protein that forms the main filling.
- Garlic powder & onion powder: Pantry staples that enhance the pork’s savory flavor.
- Paprika & parsley: Adds depth and subtle herbal notes.
- Sweet onion: Caramelized for natural sweetness and richness.
- Spinach: Adds color, nutrients, and hearty texture; excess water should be removed.
- Provolone cheese: Creamy and slightly tangy base layer.
- Mozzarella cheese: Melty, stretchy, and gooey — classic for Strombolis.
- Olive oil: Used for cooking and brushing for golden crust.
- Oregano & garlic powder (topping): Classic Italian aroma and flavor.
Recipe Variations
- Spicy Pork Stromboli: Add red pepper flakes or swap for hot Italian sausage.
- Ham & Spinach Stromboli: Replace pork with diced ham for a sweeter, savory flavor.
- Vegetarian Stromboli: Skip the pork all together. You can try adding sautéed mushrooms for that “meaty” texture.
- Breakfast Stromboli: Use cooked breakfast sausage, scrambled eggs, and cheddar cheese.
Pro Tips
- Cool your fillings first. Allow the pork and spinach mixture to cool before rolling to prevent soggy dough.
- Make sure to seal the edges well. Tuck the ends under to keep cheese and filling from leaking during baking.
- Vent the top of the Stromboli. Make 2–3 shallow slits on top to release steam and prevent bursting.
- Rest before slicing! Let stromboli sit 5–10 minutes after baking for cleaner slices.
- Use parchment paper when cooking. This makes transferring and cleanup easier.
- Make ahead and freeze for later! Assemble, freeze unbaked, then bake straight from frozen. Add about 10 minutes to baking time.
Can I Substitute?
- Ground pork: Swap with ground turkey, ground chicken, a plant-based sausage, or sautéed mushrooms for a “meaty” texture.
- Provolone cheese: Try with Swiss, Havarti, or Monterey Jack.
- Mozzarella cheese: Fontina, cheddar, or Gruyère for different melt and flavor.
- Spinach: Swap with kale or arugula.
- Pizza dough: Use store-bought or homemade dough. You can also try it with gluten free dough and whole wheat doughs.
Leftovers and Storage
- Baked stromboli is okay at room temperature for up to 2 hours. Then it needs to be put in the fridge or freezer for safe storage.
- Refrigerator: Cover with a food safe wrap and put in fridge. Lasts 3–4 days in the fridge. Reheat in oven at 350°F for 8–10 minutes.
- Freezer: Wrap in foil and freeze for up to 3 months. Bake straight from frozen at 350°F for 25–30 minutes.
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Pork & Spinach Stromboli
Ingredients
- 3 tbsp extra virgin olive oil divided
- 1 pizza dough
- 1 lb ground pork
- 2 tsp garlic powder
- 1 tsp onion powder
- 3/4 tsp paprika
- 1 tsp dried parsley
- 1/4 tsp black pepper
- 1/2 tsp salt
- tbsp extra virgin Olive oil
- 1 medium sweet onion thinly sliced
- 16 oz frozen chopped spinach thawed and drained of excess fluid
- 16 slices non smoked provolone cheese
- 2 c. Shredded mozzarella cheese
- Dried oregano and garlic powder for sprinkling on top
Instructions
- In a large skillet, add 1 tbsp of olive oil over medium heat. Add in pork and seasonings. Stir and cook pork thoroughly, breaking up pork in the process. Add cooked pork to a bowl and set aside.
- Add another tbsp of olive oil to the pan and add the sliced onions. Cook over medium heat, stirring frequently until deeply browned and caramelized. Add the spinach (excess water squeezed out) to the caramelized onions and stir to combine. Set aside to cool.
- Preheat oven to 425F and line a large baking sheet with parchment paper.
- On a lightly floured surface, roll out pizza dough into a 12”x18” rectangle.
- Line dough with provolone cheese slices. Then spread spinach mix on top. Add the pork crumbles evenly and then spread the mozzarella cheese on top. Sprinkle with oregano and garlic powder.
- Starting from the long end, roll up the dough gently and then tuck the ends underneath. Move carefully to the baking sheet.
- Brush with 1 tbsp of olive oil and then sprinkle again with oregano and garlic powder. Make 3 shallow slices evenly spaced on top.
- Bake for 20 minutes until browned well and little bubbly from the top.
- Cool 5-10 minutes, slice, and enjoy!
Notes
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.