Friday, June 10, 2011

Chicken Spinach Stromboli

I have another sandwich-type recipe for you today and let me tell you this is a winner!  This sandwich takes a little bit of time if you are making your own dough,  but it is so well worth it. It can also be made with pre-made refrigerated dough and be really easy. This sandwich is almost better as leftovers!  We always have leftovers with this and I get so excited to eat it for the lunch the next couple of days, it is so good!  I might have to make this again tonight for dinner. . . YUM!

Chicken Spinach Stromboli
Modified from: Our Best Bites
Yields: 6-8 servings
Time: 40 minutes if using pre-made dough
Print Recipe

1 refrigerated pizza crust or your own home-made dough for breadsticks or pizza crust through the first rise (recipe I use)
2 T olive oil (divided)
1 1/2 tsp italian seasoning
4 T parmesan cheese (divided)
1 1/2 C shredded mozzarella cheese
2 C loosely packed spinach leaves
2 C shredded cooked chicken breasts
1/2 container grape or cherry tomatoes, sliced
alfredo sauce for dipping is a must, store bought or homemade

Preheat oven to the temperature indicated in your recipe for dough or on the package.

Spray your counter with cooking spray and roll dough into a 12x15 rectangle. Brush with 1 T of the olive oil all over the surface of the dough, then sprinkle with italian seasoning and 3 T parmesan cheese.

Keep the remaining toppings one inch away from all the bottom edges and 2 inches from the sides, evenly spread the chicken, spinach leaves, tomatoes, and cheese on top.

Gently fold one side of the rectangle over the toppings.
Gently fold the other side over.
Tuck up the bottom edges
Carefully place sandwich on a cooking sheet sprayed with cooking spray. Using kitchen scissors cut three slits across the bread. Brush with the remaining olive oil and sprinkle with the remaining parmesan cheese.
Bake in a preheated oven for 15-20 minutes or until top is golden brown.  Cool for 10 minutes before slicing.  Serve with alfredo dipping sauce.

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