Sunday, November 6, 2011

Spinach-Chicken Stromboli

*** Check out my new blog for better pics of this fantastic stromboli! http://www.kayescupboard.com/chicken-spinach-stromboli/




I LOVE LOVE LOVE this recipe! It's one of my favorites! I didn't post it initially, because over half the posts I was putting up were ourbestbites.com recipes, and it didn't seem fair to them to poach all their recipes... It's been a while, and my blog is more diverse, so here's an amazing recipe- enjoy!

1 refrigerated pizza crust (or use the Bread Machine Pizza Dough I have posted!)
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 ounces shredded, cooked chicken breast (about 2 cups)
2 Roma tomatoes diced (optional, in my opinion! ;))
Favorite pasta sauces for dipping

1. Preheat oven to the temperature indicated on the dough package
2. Working on a floured surface, roll pizza dough into a 12 x 15-inch rectangle. Brush 1 1/2 teaspoons olive oil over the entire surface of the 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, 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 the 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 teaspoons 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 pieces. Serve with marinara and/or Alfredo sauce for dipping.

{Kudos to Our Best Bites cookbook!!}

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