Discover the simplicity and deliciousness of homemade Stromboli, a versatile Italian-inspired dish perfect for a quick yet satisfying dinner. With store-bought pizza dough as our base, this recipe combines fresh spinach, savory grilled chicken, and a delightful blend of cheeses to create a comforting meal for any occasion.
Ingredients
🍞 1 pound pizza dough
🫒 2 tablespoons olive oil
🧄 1 teaspoon garlic powder
🧀 Provolone cheese (slices, as desired)
🌿 Fresh spinach (handful)
🍗 Grilled chicken (sliced, as desired)
🧀 Mozzarella cheese (shredded or slices, as desired)
🥚 1 egg, mixed with 1 tablespoon water
🌰 Sesame seeds (optional)
Instructions
1- Preheat the Oven:
- Set your oven to 400°F (200°C) to prepare for baking.
2- Prepare the Dough:
- Roll out the pizza dough on a floured surface into a large rectangle, approximately 12x15 inches.
3- Add Flavor to the Dough:
- Brush the surface of the dough with olive oil and sprinkle evenly with the garlic powder.
4- Layer the Ingredients:
- Start by placing slices of provolone cheese across the dough.
- Next, layer a handful of fresh spinach leaves.
- Follow with an even layer of sliced grilled chicken.
- Top with mozzarella cheese.
5- Roll the Stromboli:
- Starting from a longer side, carefully roll the dough into a tight log.
- Tuck in the ends and seal them to preserve the filling.
6- Prepare for Baking:
- Place the Stromboli seam-side down on a baking sheet lined with parchment paper.
- Cut 5 to 6 slits on top to allow steam to escape.
- Brush the top with the egg wash and sprinkle sesame seeds if using.
7- Bake:
- Transfer to the preheated oven and bake for 30-35 minutes until the crust is golden brown and crisp.
8- Rest and Serve:
- Remove the Stromboli from the oven. Let it cool on the baking sheet for 10 minutes, then transfer to a cutting board and slice into pieces. Serve warm with your favorite pizza or marinara sauce.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4-6
Calories per Serving: ~320
Proteins: ~20g
Fats: ~15g
Carbohydrates: ~25g
Equipment: Rolling pin, baking sheet, pastry brush
Cooking Tips
- Don't overfill the Stromboli to prevent bursting.
- Ensure edges are sealed well.
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