Spinach-Chicken Stromboli
I like to use recipes that use other ingredients that I already have on-hand or know how to make really quickly. This is one of those recipes for me. It starts with a basic bread stick dough and then you add chicken, left-over would work great and a few other things. It comes together really quickly and it tastes amazing! It's kind of like an inside-out pizza.
Spinach-Chicken Stromboli
Our Best Bites, Mormon Moms in the Kitchen by Sara Wells and Kate Jones page 160
1 recipe bread stick dough, or you can use a tube of refrigerated pizza crust
2 teaspoons olive oil
1 1/2 teaspoons Italian Seasoning
3 1/2 tablespoons Parmesan cheese, divided (I use the pre-shredded kind from the store)
2 cups loosely packed spinach leaves (you can leave them out if you hate them!)
8 ounces shredded, cooked chicken breast (about 2 cups)
2 Roma tomatoes, diced
Alfredo Sauce, or Marinara to dip in
Preheat your oven to the temperature the bread stick dough specifies, or if you're using the refrigerated pizza crust, to that temperature. Roll the dough into a 12x15 inch rectangle on a floured surface (I simply spayed our baking sheet with baking spray and used it.) Spread 1 1/2 teaspoon of the oil over the surface of the crust. Then sprinkle with the Italian Seasoning and 2 tablespoons of the Parmesan. Sprinkle them as evenly as you can.
The next toppings that go on will need to be an inch away from the edges, just for ease of rolling up the Stromboli. You also want to get the toppings on as evenly as you can. Spread the spinach leave, chicken and tomatoes over the dough.
Then, rolling from the longer end of the rectangle, roll up like a cinnamon roll. Pinch the seam shut and then pinch each of the ends shut and tuck them under.
Place the seam side down on your baking sheet, that keeps the pretty side up. Brush the Stromboli with the remaining oil and sprinkle with the remaining Parmesan cheese. Cut 3 slits along the top with a sharp knife to let the steam escape. Bake in your preheated oven for 15-20 minutes, you're looking for the top to be golden brown. Allow to cool for 10-15 minutes before slicing into 1 inch thick slices. Serve with your favorite Alfredo sauce or Marinara sauce for dipping.
Spinach-Chicken Stromboli
Our Best Bites, Mormon Moms in the Kitchen by Sara Wells and Kate Jones page 1601 recipe bread stick dough, or you can use a tube of refrigerated pizza crust
2 teaspoons olive oil
1 1/2 teaspoons Italian Seasoning
3 1/2 tablespoons Parmesan cheese, divided (I use the pre-shredded kind from the store)
2 cups loosely packed spinach leaves (you can leave them out if you hate them!)
8 ounces shredded, cooked chicken breast (about 2 cups)
2 Roma tomatoes, diced
Alfredo Sauce, or Marinara to dip in
Preheat your oven to the temperature the bread stick dough specifies, or if you're using the refrigerated pizza crust, to that temperature. Roll the dough into a 12x15 inch rectangle on a floured surface (I simply spayed our baking sheet with baking spray and used it.) Spread 1 1/2 teaspoon of the oil over the surface of the crust. Then sprinkle with the Italian Seasoning and 2 tablespoons of the Parmesan. Sprinkle them as evenly as you can.The next toppings that go on will need to be an inch away from the edges, just for ease of rolling up the Stromboli. You also want to get the toppings on as evenly as you can. Spread the spinach leave, chicken and tomatoes over the dough.
Then, rolling from the longer end of the rectangle, roll up like a cinnamon roll. Pinch the seam shut and then pinch each of the ends shut and tuck them under.
Place the seam side down on your baking sheet, that keeps the pretty side up. Brush the Stromboli with the remaining oil and sprinkle with the remaining Parmesan cheese. Cut 3 slits along the top with a sharp knife to let the steam escape. Bake in your preheated oven for 15-20 minutes, you're looking for the top to be golden brown. Allow to cool for 10-15 minutes before slicing into 1 inch thick slices. Serve with your favorite Alfredo sauce or Marinara sauce for dipping.
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