Stromboli Filled with Mediterranean Chicken

Pizza turnover filled with Mediterranean flavored chicken, broccoli and fresh tomato salsa from Culinary Flavors!

Get recipe here!

Cheesy Ham & Pepperoni Stromboli

Ingredients

Yields 2 loaves

1 (.25 oz) package active dry yeast

1 1/3 cups warm water (110° to 115°) 

1/4 cup vegetable oil

1/2 tsp salt 

4 to 5 cups all-purpose flour

Filling:

The quantities below are for 1 Stromboli. Double the amount if you want to make both loaves. 

1/4 lb thinly sliced ham

1/4 lb reduced fat pepperoni

Dried basil

Dried oregano

4 slices provolone cheese

1 cup shredded mozzarella cheese

Extra Virgin Olive Oil

Directions

In the bowl of an electric stand mixer, dissolve yeast in warm water. Add oil, salt and 2 cups flour; fitted with the paddle attachment, beat until smooth. Stir in enough flour to form a soft dough. Switching to the dough hook attachment, knead dough on low speed until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.

Punch dough down. Turn onto a lightly floured surface; divide in half. Roll one portion into a 15 x 12-inch rectangle. (I froze the second portion for a later date.) Arrange ham slices lengthwise down half of rectangle. Place pepperoni on top. Sprinkle with a little bit of basil and oregano. Arrange provolone slices over the top and then add the mozzarella cheese. Sprinkle with a little more basil and oregano. Fold plain half of dough over filling and seal ends well. Brush with oil; sprinkle with oregano.

Bake on a baking sheet at 400°F for 25-30 minutes or until lightly browned. Cool slightly; cut into 1-inch slices.

Buffalo Chicken Stromboli

Ellie & I made these delicious buffalo chicken filled pastries tonight for dinner.  She chose them last week and we finally got around to making them.  No hot sauce in Ellie's.  I'm a spicy food fanatic, so I added extra to my own.  These are also great for on the go, sorta like a hot pocket, only better!

Recipe & Photo from AllRecipes

Ingredients

   2 cups cubed or shredded cooked chicken

   ¼ cup crumbled blue cheese

   3 tablespoons Frank's® RedHot® Sauce

   ½ (17.3 ounce) package Pepperidge Farm® Puff Pastry Sheets, thawed

 

Directions

1.      Heat the oven to 400° F. Stir the chicken, cheese and hot sauce in a medium bowl.

2.      Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10x14-inch rectangle.

3.      With the short side facing you, spoon the chicken mixture down the center of the pastry. Fold 2 opposite sides of the pastry to the center over the filling and press to seal. Place the pastry, seam-side down, onto a baking sheet. Tuck the ends under to seal.

4.      Bake for 30 minutes or until the pastry is golden brown. Cut the pastry in quarters to serve.