Chicken Parmigiana Stromboli

Chicken Parmigiana Stromboli
Recipe type: entrees
  • 10 ounces pizza dough
  • ½ cup pizza or tomato sauce
  • 3 tablespoons grated Romano or Parmesan cheese
  • ¼ pound grated mozzarella (low-moisture, part-skim)
  • 1 cup cooked, chopped chicken breast
  • 1 teaspoon dried oregano, crumbled
  • 1 tablespoon olive oil
  1. Roll or stretch pizza dough in a rectangle about 9-inchesx12-inches long.
  2. Place dough on a lightly oiled baking sheet.
  3. Spread tomato sauce over dough, leaving a 1-inch border all-around.
  4. Sprinkle Romano cheese over the sauce.
  5. Distribute chicken evenly over dough.
  6. Sprinkle on oregano.
  7. Starting with short end, roll like a jelly roll.
  8. Pinch seams together. If dough is too dry it may not seal, so brush the edges with water to make a good seal.
  9. Slash top of dough with two or three places to let stem escape during the baking process.
  10. Brush the top with olive oil.
  11. Sprinkle on a bit more grated Romano cheese (optional).
  12. Bake at 425 degrees for 15-18 minutes or until golden brown.
  13. Let cool for 10 minutes before slicing.