Sunday, March 11, 2012

Spinach-Chicken Stromboli

1 refrigerated pizza crust or 1 recipe of breadstick dough
2 teaspoons olive oil, divided
1 1/2 teaspoons Italian Seasoning
3 1/2 tablespoons canned Parmesan cheese, divided
1 1/2 cups shredded mozzarella cheese
2 cups loosely packed spinach leaves
8 oz. shredded, cooked chicken breast, about 2 cups
2 Roma tomatoes, diced
Favorite pasta sauces for dipping

1. Preheat oven to the temperature indicated on the dough package or recipe (425).
2. Working on a floured surface, roll pizza dough into a 12 x 15 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 all edges, evenly spread the spinach leaves, shredded chicken, mozzarella, 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 into 1-inch slices. Serve with marinara and/or Alfredo sauce for dipping.

Notes: This is supposed to be like a stuffed loaf of bread, but I think we had too much stuffing or not enough bread, because it ended up more like a wrap for us. Still, it was rather tasty. Source: Our Best Bites cookbook, although I also found it online here. Note that the cookbook has an error - it doesn't tell you when to add the mozzarella.

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