Thursday, June 28, 2012
Chicken and Spinach Stromboli
My kids love Stromboli, but only the kind with ham and cheese. Mr. Blue Eyes and I like ham and cheese, too, but sometimes it's nice to zest it up a bit, don't you think?
One day I had some fresh spinach in the fridge, some chicken in the freezer, and I thought, "I wonder..." Well, my friends, IT WORKED! And here I am to share this concoction with the world. Lucky you. :)
1 Batch of Pizza Dough (or a frozen loaf of Rhoades, thawed)
2-3 Chicken Breasts, thawed
Crushed Peppercorn and Garlic Rub (or some variation thereof--use your favorite and what's on hand)
2 Cups Mozzarella Cheese, shredded
Fresh Baby Spinach Leaves
1. Rub the chicken with the seasoning and bake, fry, etc. until done. I use my panini maker to grill it. A George Foreman or out door grill would work great, too. Just cook the chicken. :)
2. Using a fork, shred the cooked chicken and set it aside.
3. Preheat the oven to 350 degrees F.
4.On a lightly floured board, roll out the dough into a rectangle.
5. Spread the mozzarella cheese over the dough until evenly covered. Spread the chicken over the cheese. Spread the spinach over the chicken. It should look like this:
6. Beginning at the upper long edge, roll the dough in toward you (like cinnamon rolls), carefully tucking spinach leaves as you go. Don't worry too much if they bunch a little. You'll win in the end.
7. Pinch the seam and ends shut and place in a jelly roll pan (or on a cookie sheet of some kind) seam side down.
8. Bake for 25 minutes.
Cut into slices and enjoy!
Source: An original