Name: Roast Potato and Pesto Stromboli
Prep time: 1 h 30 min
Cook time: 40 min
Total time: 2 h 10 min
Cuisine: Italian-Inspired
Ingredients: 500 g strong white flour, plus extra for dusting; 30 g olive oil; 10 g fine sea salt; 1 tablespoon caster sugar; 1 (7 g) sachet fast-action dried yeast; 300–350 g lukewarm water; 500 g new potatoes, cut into 1 cm chunks; 2 tablespoons olive oil; 1 tablespoon olive oil, for brushing; 4 unpeeled garlic cloves; 1 (150 g) pot fresh pesto; 150 g grated cheddar and mozzarella cheese blend; 30 g Parmesan, finely grated; Salt and black pepper, to taste

This Roast Potato and Pesto Stromboli is one of my favorite ways to turn simple ingredients into a hearty, comforting bake. I fill soft homemade dough with crispy roasted potatoes, garlicky pesto, cheddar, mozzarella, and Parmesan, then bake it until the outside is deeply golden and crisp.

I especially like making this stromboli when I want something substantial enough for a family meal but easy to slice and share at parties or weekend lunches. The combination of fluffy bread, crisp-edged potatoes, fragrant pesto, and melted cheese makes every slice rich and satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

500 g strong white flour, plus extra for dusting

30 g olive oil

10 g fine sea salt

1 tablespoon caster sugar

1 (7 g) sachet fast-action dried yeast

300–350 g lukewarm water

500 g new potatoes, cut into 1 cm chunks

2 tablespoons olive oil

1 tablespoon olive oil, for brushing

4 unpeeled garlic cloves

1 (150 g) pot fresh pesto

150 g grated cheddar and mozzarella cheese blend

30 g Parmesan, finely grated

Salt and black pepper, to taste

Directions

I start by preheating my oven to 200°C (400°F), fan 180°C, gas mark 6. I spread the chopped potatoes over a large baking tray and toss them with 2 tablespoons of olive oil, the unpeeled garlic cloves, salt, and black pepper.

Then I roast the potatoes for 35–40 minutes, turning them once or twice during cooking. As they roast, I gently crush some of the potatoes with a spatula to create more rough edges that can become golden and crisp. I remove the garlic cloves after about 25 minutes so they don’t overcook. Once the potatoes are crisp and golden, I set them aside to cool and turn off the oven.

While the potatoes cool, I prepare the dough. I combine the strong white flour, 30 g olive oil, sea salt, caster sugar, dried yeast, and 300–350 g lukewarm water in a large bowl. I mix everything until it comes together into a dough.

Next I knead the dough by hand for about 15 minutes. When I use a stand mixer instead, I knead it on low speed for around 10 minutes. I look for a smooth, elastic dough that feels springy when touched.

I shape the dough into a ball and return it to the bowl. Then I cover the bowl with a clean kitchen towel and leave the dough somewhere warm for about 1 hour, or until it has doubled in size.

Once risen, I transfer the dough to a lightly floured work surface and knead it briefly to release excess air. Then I roll it into a rectangle approximately 35 × 40 cm.

I squeeze the soft roasted garlic from its skins and mash it into the pesto. I spread this mixture evenly over the rolled dough, leaving a little room around the edges to make rolling easier.

Next, I scatter the cheddar and mozzarella blend evenly over the pesto. I distribute the cooled roasted potatoes over the cheese, making sure the filling reaches across the dough without becoming too heavily concentrated in one area.

Starting from one of the long sides, I carefully roll the dough into a tight log. I transfer it to a parchment-lined baking tray with the seam facing down. I brush the outside with the remaining tablespoon of olive oil, loosely cover it, and leave it to proof for another 30 minutes, until noticeably puffed.

While the stromboli proofs, I preheat my oven again to 200°C (400°F), fan 180°C, gas mark 6.

Just before baking, I sprinkle the finely grated Parmesan over the top. I also snip a few small vents into the dough so steam from the filling has somewhere to escape.

I bake the stromboli for approximately 40 minutes, or until the crust is deeply golden, crisp, and cooked through.

Once baked, I transfer it to a wire rack and leave it to cool for 30–40 minutes. I find that this resting period makes the stromboli much easier to slice and gives the cheese and potato filling time to settle.

Servings and Timing

This recipe makes approximately 10 servings, which I find is plenty for a family meal or sharing platter.

I allow about 1 hour 30 minutes for preparation, including the dough rising time. The stromboli takes approximately 40 minutes to bake, giving me a total recipe time of around 2 hours 10 minutes.

Each serving contains approximately 385 calories, although the exact amount can vary depending on the pesto and cheeses I use.

Variations

When I want to change the flavor, I sometimes replace the traditional pesto with sun-dried tomato pesto for a richer, slightly sweeter filling. A combination of both also works well.

I can swap the cheddar and mozzarella mixture for other good melting cheeses. Provolone gives the filling a slightly sharper Italian-inspired flavor, while fontina creates an especially creamy texture.

For extra vegetables, I like adding cooked spinach, roasted peppers, caramelized onions, or sautéed mushrooms. I make sure any additional vegetables aren’t too wet before adding them because excess moisture can make the center of the stromboli soggy.

When I want a little heat, I add crushed red pepper flakes to the pesto or scatter sliced fresh chili over the cheese before rolling the dough.

I can also experiment with herbs. Fresh basil works naturally with pesto, while rosemary and thyme pair particularly well with the roasted potatoes.

Storage/Reheating

I store leftover stromboli in an airtight container in the refrigerator once it has cooled completely. It keeps well for about 3–4 days.

For the best texture, I reheat individual slices in an oven or air fryer until the bread becomes crisp again and the cheese is hot. I can also use a microwave when I’m short on time, although the crust will be softer.

If I want to freeze the stromboli, I prefer to slice it first. I wrap the individual portions well and place them in a freezer-safe container or bag. This makes it easy for me to defrost only as many portions as I need. I thaw frozen slices in the refrigerator before reheating them thoroughly.

FAQs

Can I make Roast Potato and Pesto Stromboli ahead of time?

Yes I can prepare several components ahead of time, particularly the roasted potatoes. I keep them refrigerated until I’m ready to assemble the stromboli. I prefer baking the assembled loaf close to serving time so the crust stays at its best.

Why do I need to cool the potatoes before adding them?

I let the potatoes cool because very hot filling can warm and soften the dough too much while I’m assembling the stromboli. Cooler potatoes make the dough easier for me to roll and also help prevent excess steam from developing inside before baking.

How do I keep my stromboli from becoming soggy?

I roast the potatoes until they’re properly golden and avoid adding excessively wet ingredients. I also make sure the filling has cooled before assembly and cut small vents in the top of the dough. These vents allow steam to escape during baking.

Can I use homemade pesto?

Absolutely. I can use homemade basil pesto in exactly the same way as store-bought fresh pesto. I simply use around 150 g and make sure it isn’t excessively oily or runny before spreading it over the dough.

Can I make this stromboli without a stand mixer?

Yes. I don’t need a stand mixer for this recipe. I can knead the dough by hand for about 15 minutes, until it becomes smooth, elastic, and springy. A stand mixer simply reduces the amount of hands-on kneading required.

Conclusion

This Roast Potato and Pesto Stromboli brings together several flavors I love in one impressive homemade loaf. The crisp roasted potatoes make the filling substantial, the roasted garlic deepens the pesto flavor, and the combination of cheddar, mozzarella, and Parmesan provides plenty of rich, melted cheese.

I particularly enjoy serving it slightly warm, after giving it enough time to rest and become easy to slice. Whether I prepare it for a family dinner, weekend lunch, or sharing platter, it gives me a comforting vegetarian centerpiece with a crisp golden crust and a flavorful, cheesy potato filling.

Roast Potato and Pesto Stromboli