Stromboli! A New Jersey Favorite!

This is my all-time favorite "pizza night" dish to make.  I have been making stromboli for as long as I can remember and it is always a hit when ever and where ever I take it.  I love to take it to parties because it is an easy finger food and has so many variations.


Use any pizza dough recipe or buy a frozen or fresh (found in the "pizza" or deli case).


Assemble ingredients. You can choose your favorite pizza toppings or use this recipe below from "Our Best Bites". My favorite?  I love roasted red peppers, pepperoni, mozzarella with pesto!  My kids love Ham and Swiss plain (EASY!) You can seriously go crazy and try tex-mex, alfredo, ranchero, buffalo chicken or whatever you love in a pizza dough! And this is so much better than a sloppy calzone! Serve along side soup, salad, pasta or plain!

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).
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, and tomatoes over the dough. Actually this is where you put the mozzarella cheese in – the cookbook doesn’t list it which is maybe why I almost forgot!
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.

Enjoy!

Tara Chiapelli