I've got an easy dinner recipe for you!
The other day I was planning meals for the week, and I mentioned to Hubby that I was thinking of doing my usual Grilled Pizza. He was up for it but seemed underwhelmed. So I took that as a challenge to think out of the box with the ingredients I had on hand to make the pizza. What could I make with mozzarella cheese, leftover Slow Cooker Shredded Chicken and pizza dough?
Well, you can make stromboli.
I instantly fell in love with the idea. I've tried making pizza in the oven, and I have found the crust often doesn't cook evenly. And since it was cold that day, I didn't mind the excuse not to grill pizza outside. So why not an inside-out type of pizza?
I got to work, making a plain Chicken and Cheese Stromboli for the kids and a Buffalo Chicken Stromboli for the grownups.
The result was an overwhelming two thumbs up!
I love, too, that this is a recipe you can easily customize. Add ham and swiss to the chicken for Chicken Cordon Bleu Stromboli. Or, instead of shredded chicken, get Italian deli meats to make and Italian Hoagie Stromboli. Broccoli and Cheddar Stromboli would be fantastic. And - wait for it - Mac and Cheese Stromboli! YES!
The possibilities are endless!
Here is the basic recipe to get you started.
Yields: 2 Strombolis
- 1 lb of pizza dough (either homemade or in the deli section of your grocery store)
- 1 cup of shredded mozzarella cheese
- 1 lb of Slowcooker Shredded Chicken
- Marinara sauce, for dipping
- Optional: 1/4 cup of hot sauce or Buffalo Wing sauce
Preheat oven to 450 degrees.
Flour the dough ball and split it evenly into 2. Take one of the dough halves and rolls it on a floured surface into a rough oval shape. Roll it as wide and thin as possible without tearing it.
In a bowl, mix half of the shredded chicken (about 2-3 cups) with 1/2 cup of shredded mozzarella cheese (feel free to use more cheese if you like it cheesy!). If you are making Buffalo Chicken Stromboli, add the hot sauce here.
Place the the chicken in the center of the dough the length of the oval.
Roll it, length-wise to close the stromboli (you could also just bring the sides together if it is very full).
Pinch the ends.
Repeat with the second dough ball and the rest of the ingredients.
Bake both strombolis on greased cookie sheet for 15-20 minutes, until the crust is firm and golden brown.
Cut into pieces and enjoy with a side of marinara for dipping!
What fillings are YOU excited to try?