I had this recipe tucked in my 3 ring binder full of recipes and had forgotten how much the family liked it. I revised it to include ingredients that I almost always have on hand. The original recipe called for pizza dough in a tube, which would be great if you are in a super big hurry, but honestly, making homemade dough is second nature to me by now (and healthier, to boot). I used a doubled batch of Perfect Pizza Dough, because it's the easiest dough I have to roll out super thin. I was able to whip this baby up and into the oven in about 30 minutes, which is great, because we were once again running behind on a T-ball night and everyone was starving. This recipe could be changed up with many different ingredients and flavors!
Chicken Spinach Stromboli
(makes 2 strombolis-enough for our family of five if served with salad or other side)
Dough
1 c. white whole wheat flour
1 c. bread flour
1.5 t. yeast
1/2 t. salt
1 t. sugar
1 T. olive oil
3/4 c. water
Filling
1 c. shredded cooked chicken
1 c. pasta sauce
handful or two of spinach, chopped (I like to soften it up in the microwave for 15-30 seconds--without water, so it won't make the stromboli soggy)
1.5 c. sharp cheddar cheese
For the top:
little bit of milk
grated parmesan cheese
Dough: Stir all dry ingredients. Make a well in the middle and add water and oil. Stir until dough comes together, then knead for 5-6 minutes. Set aside.
Preheat oven to 400.
After dough has rested for about 10 minutes, divide it in half, and roll each half into a thin 12x6 rectangle. Place each rectangle on its own lightly oiled baking sheet. Put half the sauce, spinach, chicken and cheese down the middle of each rectangle, leaving about 3 inches on each side. Cut 12 slits into each side of the dough and pull the tabs of dough together to meet on top. Brush each stromboli with milk and sprinkle with parmesan. Bake for 12 minutes, switching the baking sheets halfway through baking. After baking, let cool for a few minutes, then cut into serving sizes along the slits on top.
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