Heart Beet Stromboli

Since the main ingredients of our Stromboli innards are artichoke hearts and beets, the name of this dish was destined to be either “Heart Beet Stromboli” or “Beeten and Choked Stromboli.” We feel good about our decision to select the former.

Anyway, you can use our basic method with any ingredients that can be cut flat if you prefer to swap out any ingredients noted below for your own. Since we didn’t use any butter atop the stromboli while baking, this recipe will give you a nice crispy, non-greasy bit of goodness. In a way, it’s almost like a Hot Pocket, but without the regrets.

*You can also make these ahead of time, and stash your rolled dough in the fridge (don’t let them touch each other), and then cook them when you’re ready.

Time: 2 Hours Total, but you can cut that drastically by using pre-cooked beets, artichoke hearts, and dough…or prepping your dough and veggies ahead of time. If going that way, you can cut the time down to about 45 Minutes.

Ingredients (One pizza dough makes two strombolis):

  • Pizza Dough. We used our Classic Pizza Crust, but any of our Pizza Dough Recipes will do!
  • Artichoke Hearts (Pictures for using fresh artichoke at the bottom of the post)
  • Beet
  • Onions
  • Cheese of your choice. We used Raclette.


  • Get all of your ingredients ready (unless you’re using pre-made/pre-cooked ingredients, in which case you can skip all of this business):
    • Make your dough if making from scratch.
    • Wash and boil your beets until soft. Then, cool, peel, and slice thinly.
    • Roast (or steam if you like) your artichoke
      • Preheat your oven to 350 degrees F.
      • Cut the very top and bottom off your artichoke.
      • Pull off the very bottom leaves, and peel your stem with a potato peeler.
      • Use a pair of scissors to cut the top (pointy) part off your visible artichoke leaves.
      • Cut your artichoke in half, and use a spoon to scoop out the hairy fibers, and throw those away. Also, pluck out some of the purple leaves, as they have pointy tops.
      • Put your artichokes with a little lemon juice and water on a roasting pan, and bake for about 45-60 minutes.
      • Allow to cool, and then peel off all the leaves one by one (You can eat the bottom part of the leaves by squeezing those through your teeth to extract the good part, so enjoy your little snack as you do your prep).
      • Once you are left with your artichoke heart, slice it thinly.
    • Caramelize your onion
      • Peel and slice your onion thinly.
      • Heat some butter over low heat in a frying pan.
      • Add your onion to the pan, and let it cook for about 15 minutes, stirring occasionally until it softens and becomes golden brown. If it looks/smells like it is starting to burn, turn the heat down.
  • Prep done, let’s build:
    • Place your pizza stone in the oven, and preheat to 425 degrees F.
    • Parcel out your dough (we cut ours in half and made two strombolis), sprinkle a little flour on your working surface, and roll your dough into a rectangular shape.
    • Add your cheese atop the dough, and then layer on your artichoke hearts, beets, and onions.
    • Roll your dough, and crimp the ends.
    • Cut ventilation holes in the top of your stromboli
    • Transfer to your hot pizza stone (we did so on a piece of parchment paper so we could move multiples easily at once and reduce the cleanup from the potential of spilled cheese).
    • Bake for about 20-25 minutes until you have a nice golden crispy crust.
    • Plate, devour, and enjoy!

To roast the artichoke:


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