December 10, 2016

Spinach and Chicken Stromboli

This is such a fun and delicious recipe! I am a huge pizza fan so when "toppings" and cheese are stuffed inside of some pizza dough, I am intrigued.

This recipe turned out better than I thought it would and there are so many possibilities with the fillings! Make this and your family will be so impressed. ;)

Spinach and Chicken Stromboli
Slightly Adapted from Our Best Bites
1 refrigerated pizza dough (or homemade)
2 tsp. olive oil, divided
1 1/2 tsp. Italian seasoning
3 1/2 Tbsp. grated Parmesan cheese, divided
1 1/2 cups shredded mozzarella cheese
2 cups loosely packed spinach leaves
2 cups shredded, cooked chicken
2 roma tomatoes, diced
pasta sauce for dipping

1. Preheat oven to temperature indicated on the dough package or recipe.
2. Working on a floured surface, roll pizza dough into a 12x15-inch rectangle. Brush 1 1/2 teaspoons olive oil over entire surface of crust. Evenly sprinkle Italian seasoning and 2 tablespoons Parmesan on top.
3. Keeping remaining toppings one inch away from the edges, evenly spread the spinach leaves, shredded chicken and tomatoes over the dough.
4. Working from the long end of the rectangle, roll up from one end to the other (like a cinnamon roll). Pinch seam shut and then pinch each end shut and tuck under toward seam.
5. Place seam-side down on a baking sheet sprayed lightly with nonstick spray. Brush remaining 1/2 teaspoon olive oil on top and sprinkle with remaining 1 1/2 tablespoons Parmesan cheese. Gently cut 3 slits along the top of the Stromboli.
6. Bake in preheated oven for 15-20 minutes or until the top is golden brown. Cool for 10-15 minutes before slicing. Serve with pasta sauce.

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