Stromboli is somehow similar to a calzone,  a pizza or bread dough rolled over various fillings and baked. It is usually shaped in a long cylinder. This Chicken Stromboli is a delicious dish you can prepare whenever you have leftover chicken or turkey and it makes a great lunch or appetizer.

If you are in a hurry you can even use store-bought dough and pizza sauce, but making the dough and the tomato sauce from scratch, whenever this is possible, improves the quality of this recipe.

The dough recipe is the one I’ve used in homemade pizza recipe and I’ve also used the homemade tomato sauce to combine with the cooked chicken.

Chicken Stromboli is best served a bit warm with your favorite dipping sauce.

Chicken Stromboli Slice

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Chicken Stromboli

Chicken Stromboli

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This Chicken Stromboli is a delicious dish you can prepare whenever you have leftover chicken or turkey and it makes a great lunch or appetizer. If you are in a hurry you can even use store-bought dough, but making the dough from scratch whenever this is possible, improves the quality of this recipe.
Servings 10 servings
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr

Ingredients
  

Pizza Dough

  • 3 cups (375g) bread flour
  • 1 tsp (5g) salt
  • 10g fresh yeast (or 1 tsp active dry yeast)
  • 1 tsp (5g) sugar
  • 2 tbsp (28ml) olive oil
  • 1 cup (240ml) warm water

Filling

  • 2 cups (300g) chicken , cooked and shredded
  • 1/2 cup (120g) pizza sauce
  • 1 cup (100g) Mozzarella cheese
  • 1/2 cup (50g) Parmesan Cheese
  • Basil leaves

Topping

  • 1 egg , beaten
  • Parmesan Cheese , grated

Instructions
 

  • Prepare the dough. Stir yeast with sugar until it liquefies. Dissolve in about ¼ cup (60 ml) warm water. In a large bowl mix flour with salt. Add dissolved yeast, oil and gradually ¾ cup warm water. Mix everything together then knead until smooth and pulls away from the sides of the bowl.
  • Place the dough in an oiled bowl, cover with plastic wrap and let it sit for at least 2 hours at room temperature, to let the dough rise until doubled in size.
  • Preheat oven to 400F (200C). Line a baking sheet with parchment paper.
  • Onto a floured surface turn the dough and roll into a 12×16 inch (30x40cm) rectangle.
  • Add mozzarella in a row in the center or edge. In a bowl combine shredded chicken with tomato pizza sauce and spread over the mozzarella. Top with Parmesan cheese and basil leaves.
  • Fold the dough over the filling and roll, seal the edges on all sides.
  • Place it seam side down on the prepared baking sheet.
  • Brush with beaten egg, sprinkle Parmesan cheese and cut slices on top to let the steam escape.
  • Bake for about 30 minutes or until golden brown.
  • Let it cool for about 10 minutes before serving.

Video

Nutrition

Serving: 1gCalories: 249kcalCarbohydrates: 32.3gProtein: 16.3gFat: 6gSaturated Fat: 1.8gCholesterol: 27mgSugar: 0.9g
Calories: 249kcal
Course: Appetizer, Bread
Cuisine: Italian
Keyword: appetizer, chicken recipes, chicken stromboli, leftover chicken recipes, stromboli

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

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  1. Lindsay Author says:

    I made this for dinner last night! It was a HUGE hit with my whole family!!!

  2. L Author says:

    Hi Ella!

    I hope you are doing well. I really like this recipe but unfortunatly ran out of bread flour. I read some where that bread flour just let’s it rise higher. Can I use all purpose flour?

    Thank you,

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