Filled with smokey BBQ jackfruit, tomato sauce, and cheese, this jackfruit stromboli makes a delicious vegetarian meal or appetiser.
Filled with smokey BBQ jackfruit, tomato sauce, and cheese, this jackfruit stromboli makes a delicious vegetarian meal or shared appetiser that the whole family can enjoy together. To make it vegan simply swap the cheese for a plant-based alternative.
Jackfruit is a staple ingredient for anyone following a flexitarian diet. I use it often to make a wide variety of dishes including this delicious jackfruit enchilada or my Air-Fryer Baked Sweet Potatoes with BBQ Pulled Jackfruit recipes.
Here it is cooked in a flavoursome BBQ sauce and I am using a mixture of freshly grated mozzarella and cheddar. The gooey and melty texture contrasts nicely with the crispy crust of the stromboli.
This recipe makes a nice alternative to pizza or calzone. You can customise the filling to suit your individual preferences.
The quantities below make 2 stromboli. This is about 12 slices in total which can be shared between 4 or 6 people. Any leftovers can be kept in the fridge in an airtight container for up to 3 days. You can eat stromboli cold, at room temperature, or reheat in the microwave or the oven. See FAQs below for details on how to freeze it.
In this post
What is a stromboli?
Stromboli is a type of Italian-American dish that is typically made by rolling up pizza dough with various ingredients, similar to a calzone or a rolled sandwich. While calzones are folded in half, creating a semi-circular pocket of dough filled with ingredients, stromboli is rolled up like a log. Both dishes are versatile and can be customized with various fillings to suit individual preferences.
It is typically filled with Italian cold cuts, pizza sauce, and cheese. Once baked, stromboli is sliced into individual servings, making it a convenient and delicious handheld meal. It can be served with additional pizza or marinara sauce for dipping.
For this vegetarian version, I have replaced meat with jackfruit, cooked in a tasty smokey BBQ sauce. Jackfruit has a texture that resembles shredded or pulled meat, making it a delicious alternative to meat.
How to make this jackfruit stromboli
Step 1: Make the pizza dough
To make the stromboli pizza dough, simply stir together the flour, yeast, sugar, and salt. Mix in some lukewarm water, and oil and knead the dough until smooth either by hand or with a stand mixer. Cover the bowl with a clean towel and leave it to rise in a warm place until the dough has doubled in size.
Once the dough has risen, punch it back to deflate it and form into a smooth ball on a lightly floured surface. Cut the dough in half, ready to be rolled out for Step 3 below.
Step 2: Make the jackfruit filling
While the pizza dough is rising, you can get ahead and make the jackfruit filling.
First, you will need to drain the jackfruit. Then transfer it to a kitchen towel and squeeze to extract as much water as possible.
Second, you need to break up the jackfruit chunks with your fingers by pulling them apart and cut any hard chunks with a knife into smaller bits.
The jackfruit is then cooked in a pan with some olive oil, onion, garlic, BBQ sauce, and water. Once done, set aside until you are ready to build your stromboli.
Step 3: Build the stromboli
Using a rolling pin, roll out the first dough ball on a well-floured surface to a rectangle measuring approximately 25×40 cm (10×15 3/4 inch).
Leaving a 4cm (1 1/2 inch) border all around, spread some tomato sauce over the dough. Scatter some jackfruit and cheese evenly on top.
Folding both ends, slowly roll the stromboli tightly into a 40cm(15 3/4 inch) log.
Carefully transfer the stromboli to an oven tray lined with parchment paper. Tuck in both ends. Repeat the process with the second piece of dough.
TIP: To make it easier to roll to stromboli, use a floured rolling pin, a floured kitchen surface, and floured hands. For easier rolling, you can also roll out the dough directly on top of some parchment paper or use a dough scraper to shape the stromboli.
Cut 2 slits on top of each stromboli and brush with oil, garlic powder, parsley, and salt. Bake in the oven at 200°C / 400°F for 25 minutes.
Step 4: Serve this jackfruit stromboli
Once both stromboli are baked, remove them from the oven and leave to cool down for 10 minutes before cutting them into slices. Serve with tomato sauce on the side.
I hope you enjoy this Jackfruit Stromboli as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
Watch how to make this recipe
Jackfruit Stromboli
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
FOR THE DOUGH
- 500 g strong white bread flour
- 1 sachet fast-action dry yeast (7g / 2 ¼ teaspoons)
- 1 Tbsp sugar
- 2 tsp salt
- 300 to 350 ml lukewarm water
- 2 Tbsp olive oil
FOR THE FILLING
- 400 g can of jackfruit in water
- 2 Tbsp olive oil
- 75 g onion
- 2 garlic cloves, grated
- 120 ml BBQ sauce
- 60 ml water
- 180 ml tomato sauce, plus extra to serve (such as pizza sauce or marinara sauce)
- 125 g freshly grated mozzarella
- 100 g freshly grated cheddar cheese
TO BRUSH THE STROMBOLI
- 4 Tbsp olive oil
- 3 Tbsp freshly chopped parsley
- 1 tsp garlic powder
- ½ tsp salt
Instructions
- First, make the dough. Stir together the flour, yeast, sugar, and salt. Mix in some lukewarm water, and oil and knead the dough until smooth either about 10 minutes by hand or 5 minutes with a stand mixer fitted with a dough hook. Add more water if necessary. Cover the bowl with a clean towel and leave it to rise in a warm place until the dough has doubled in size.500 g strong white bread flour, 1 sachet fast-action dry yeast, 1 Tbsp sugar, 2 tsp salt, 300 to 350 ml lukewarm water, 2 Tbsp olive oil
- Once the dough has risen, punch it back to deflate it and form into a smooth ball on a lightly floured surface. Cut the dough in half to make 2 dough balls, ready to be rolled out in Step 6.
- In the meantime, make the jackfruit filling. Drain the jackfruit and transfer it to a kitchen towel. Gather the edges of the kitchen towel and squeeze the jackfruit to extract as much water as possible.400 g can of jackfruit in water
- Break up the jackfruit chunks with your fingers by pulling them apart and cut any hard chunks with a knife into smaller bits.
- Heat some olive oil in a frying pan over medium heat and fry the finely sliced onion until soft. Add the garlic, followed by the jackfruit, BBQ sauce, and water. Stir and leave to simmer uncovered under low to medium heat for 3 to 5 mins until most of the liquid has been absorbed. Set the jackfruit filling aside.75 g onion, 2 garlic cloves, grated, 2 Tbsp olive oil, 120 ml BBQ sauce, 60 ml water
- Build the stromboli. Using a rolling pin, roll out the first dough ball on a well-floured surface to a rectangle measuring approximately 25×40 cm (10×15 3/4 inch).
- Leaving a 4cm (1 1/2 inch) border all around, spread 6 tablespoons of tomato sauce over the dough. Scatter half of the jackfruit filling, followed by half the grated mozzarella and half the grated cheddar.180 ml tomato sauce, plus extra to serve, 125 g freshly grated mozzarella, 100 g freshly grated cheddar cheese
- Folding both ends, slowly roll the stromboli tightly into a 40cm(15 3/4 inch) log. Carefully transfer the stromboli to an oven tray lined with parchment paper. Tuck in both ends. (see Note 1)
- Preheat the oven to 200°C/fan 180°C/400°F/gas 6.
- Build the second stromboli as per step 6 to 8.
- In a small bowl, mix together 4 tablespoons of olive oil, 3 tablespoons of freshly chopped parsley, 1 teaspoon of garlic powder, and 1/2 teaspoon of salt.4 Tbsp olive oil, 3 Tbsp freshly chopped parsley, 1 tsp garlic powder, ½ tsp salt
- Cut 2 slits in each stromboli and brush them all over with the oil and parsley mixture. Bake in the oven for 25 minutes until golden all over.
- Once both stromboli are baked, remove them from the oven and leave to cool down for 10 minutes before cutting them into slices. Serve with some of the extra tomato sauce on the side.
Video
Notes
Nutrition
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/jackfruit-stromboli/
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Frequently Asked Questions about this jackfruit stromboli
Yes, of course, you can use store-bought pizza dough instead of making your own.
I generally serve stromboli as a main course with a side of crunchy green salad. However, it also goes well with soup or grilled or roasted vegetables.
You can freeze this jackfruit stromboli for up to 3 months either before baking it or once baked.
* If freezing before baking it, shape the stromboli as per step 8, then wrap it in a food-safe plastic layer. To defrost, keep it in its plastic wrap and thaw it in the fridge overnight. To cook, follow the recipe instructions from step 9.
* If freezing a baked stromboli, make sure the stromboli has completely cooled down before wrapping it in a food-safe plastic layer. To defrost, keep it in its plastic wrap and thaw it in the fridge overnight. Remove the plastic wrap then reheat in the oven, covered in aluminum foil for about 20 minutes at 190°C / fan 170°C / 375°F /gas 5. Remove the stromboli from the oven and check that the centre is warm. If not, bake for an extra 5 minutes.
It is best to eat stromboli warm or at room temperature rather than piping hot.
Absolutely! Simply swap the cheese for a vegan alternative.
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