Mexican Stromboli

Mexican Stromboli

My Mexican Stromboli is a fusion of some of my favorite Mexican flavors and my favorite pizza dough. It’s seasoned beef, black beans, onions, mushrooms, olives, sweet peppers…two types of cheese wrapped in dough and baked. It’s seriously delicious, and it’s one of my favorite ways to get my Mexican fix.

Mexican Stromboli


To say I have an affinity for Mexican food is an understatement. It’s one of my favorite go-to cuisines for eating on the go, dining out, and cooking in.

Pizza is a close second. Both are fantastic because they are really big, blank canvases.

Mexican cuisine usually involves a type of tortilla, whether it’s soft or crispy, in chip form or taco form, and sometimes even peppers are used as vehicles for food. It’s easy to customize and make it all your own.

Mexican Stromboli

Obviously, pizza is an entire wheel of dough waiting to be decorated with deliciousness.

This Mexican Stromboli originated from pizza dough, along with  “cleaning the fridge out” one night because there were SO MANY little containers halfway or just a little bit full of this and that and being able to fit new things was becoming difficult.

Mexican Stromboli

And there’s alwaaaaayyyyssss new things.

It’s not a new problem, mind you. It’s one that I’m definitely used to, and I’ve found that the best new recipes come from cleaning out the fridge.


Mexican Stromboli

Have you tried that before?

If not, just let shit accumulate in your fridge until you can’t put new groceries in it, then pull out all of the containers and play Chopped.

You’ll love it.

Is a Mexican Stromboli the Same As a Calzone?


A calzone is pizza dough filled with sauce, cheeses and other fillings, but the main hallmark of a calzone is ricotta cheese.

A calzone is more like a big slice of pizza that was folded over and sealed around the edges.

A Stromboli is a type of Italian sandwich, kind of a pizza sandwichor a turnover, and cut into slices.

Mexican Stromboli

How Do You Make a Mexican Stromboli?

You begin with pizza dough. You can get some store bought, either in the deli or canned pizza.

As far as making it from scratch, my pizza dough is the absolute BEST, in my opinion. It’s also the easiest -flour, yeast, salt, oil and water.

No need to rise, just mix it and make your recipe.

Of course, it will rise, and by the next day the pliability is fantastic. 

So, your choice as to when you want to use the dough. Either way will work, and the stromboli will be amazing.

Mexican Stromboli

You lay the dough out in a disc, just like if you’re going to make a typical pizza.

Layer, starting with cheese slices, then beef, beans, peppers, and so on and so on.

Then, slice the dough on each side in strips in order to make a braid by sealing the ends.

Before baking, brush the top with a beaten egg white, or egg wash. Bake for 20 minutes, or until golden brown and cheese melted.

Here’s your printable –

Mexican Calzone

Mexican Stromboli

Yield: 4 Stromboli
Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 20 minutes


  • 1 batch this pizza dough*
  • 2 tbsp unsalted butter
  • ½ large yellow onion, diced
  • 1 cup bella mushrooms, sliced*
  • 1 tsp Worcestershire sauce
  • 1 lb. ground round
  • 1 packet taco seasoning
  • 1/4 cup water
  • 1 can pinto beans, rinsed
  • 1/2 cup black and green olives, sliced
  • 24 oz. Provolone cheese, slices
  • 16 oz. Monterey Jack cheese, shredded
  • 6 mini bell peppers, sliced into rings
  • 1 egg white, whisked
  • Fresh cilantro, chopped
  • Coarse sea salt


  1. Make dough and keep 1/2 of the dough aside; cover the remaining and refrigerate.
  2. Melt butter over medium heat in a medium sized pan; add onion and mushrooms.
  3. Add Worcestershire, toss to coat and saute over medium low heat until caramelized. Remove onions and mushrooms from pan, set aside and return pan to stove..
  4. Add ground beef to pan over medium heat, brown and drain fat; return to pan.
  5. Sprinkle with seasoning and 1/4 cup water, toss to coat and simmer for 3-5 min, or until thickened.
  6. Spread dough into 2 rectangle shapes on a floured surface,
  7. Start by layering the Provolone and Monterey Jack cheeses, the beef mixture, beans,
    olives, onions and peppers.
  8. Cut slashes on each side to make strands.
  9. Starting on one side, fold strands over one at a time, alternating.
  10. Brush with egg white and sprinkle with sea salt.
  11. Bake at 375 for 12-15 minutes, or until golden brown.


*Storebought pizza dough from the deli or canned pizza dough will work if you need to save time.

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Mexican Stromboli


  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 4 Comments

  1. Allie

    Delicious recipe however, the author failed to indicate and include the Monterey Jack cheese and olives in the preparation of the recipe / directions.

    1. Shea

      Thank you for letting me know! The instructions for the olives is in #7 under Instructions, but the cheese was not there. I added it, and you should see it on the same instruction line – #7. Thanks Allie!!

  2. Madalaine

    I love it when a fusion of flavors comes together like this! Beautiful and delicious. Gotta try this for sure!

  3. Chris David

    Really delicious recipe. I love it yummy!!! It’s really awesome

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