Chicken and Spinach Stromboli

If any of you continue to read my blog, you may notice that one of my favorite cooking websites/cookbooks is Our Best Bites (I also used the help of this blog for the online version: http://shareandremember.blogspot.com/2011/07/our-best-bites-spinach-chicken.html.) I once came across this stromboli recipe as it sounded very interesting. I usually like spinach and the rest of it sounded good to, so I gave it a shot, and mama mia this was one of the best things I have ever tasted! For the dough , try Our Best Bites' Pizza breadstick/ pizza dough recipe.


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 ozs 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).

1. After making the dough, 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.

1. Keeping remaining toppings one inch away from all edges, evenly spread the spinach leaves, shredded chicken, tomatoes, and mozzarella cheese over the dough. 

1. 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. *This and placing it into the pan or cooking sheet is the hardest part. It takes practice. I'll admit I'm still not the best at it, but no matter what, it will still taste good.

1. Place seam-side down on a baking sheet or 9x 13 pan 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.
2. 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.