Spinach-Chicken Stromboli
Our Best Bites
Yield: 8 servings
2 tsp. olive oil, divided
1 ½ tsp. Italian seasoning
3 ½ TB canned Parmesan cheese, divided
1 ½ c. shredded mozzarella cheese
2 c. loosely packed spinach leaves (I like to cut mine up a
little)
2 c. cooked and shredded chicken
2 Roma tomatoes, diced (smaller is better)
Favorite pizza sauce for dipping
Preheat oven to the temperature indicated for the dough
recipe you choose. Working on a floured surface, roll pizza dough into a 12x15”
rectangle. Brush 1 ½ tsp. olive oil over entire surface of crust. Evenly
sprinkle Italian seasoning and 2 TB Parmesan on top. Keeping toppings about an
inch from all edges, evenly spread spinach leaves, shredded chicken, and
tomatoes over the dough. Working from the long end of the rectangle, roll up
from one end to the other (like a cinnamon roll). Pinch seam shut and place on
bottom. Pinch each end shut and tuck under toward seam.
Place seam-side down on a baking sheet sprayed lightly with
cooking spray. Brush remaining ½ tsp. olive oil on top and sprinkle with
remaining 1 ½ TB Parmesan cheese. Gently cut three slits diagonally along the
top of the Stromboli. Bake in preheated oven for 15-20 minutes or until the top
is golden brown. Cool for 10-15 minutes before slicing into 1” slices. Serve
with marinara or Alfredo sauce for dipping.
