- 1
- 20 mins
- 60 mins
Ingredients
- package of pizza dough
- 4-6 tablespoons of barbeque sauce
- 3/4 lb of boneless chicken tenderloins, diced and sautéed
- 1 cup red onion, chopped and sautéed
- 14-16 slices of provolone or mozzarella cheese
- 4 cups of spinach
- several tablespoons of olive oil
- dash of oregano
- sprinkle of Parmesan cheese
Preparation
Step 1
Instructions
Preheat your oven to 400 degrees. If you're using a pizza stone, preheat it along with the oven.
Sauté your chicken in a tablespoon of olive oil until browned. Drain excess oil on paper towels.
Using the same pan, sauté your red onion in a tablespoon of olive oil for a few minutes, until translucent. Drain excess oil on paper towels.
Flour your surface.
Roll out your dough.
Cut dough in half, to make it easier to roll your stromboli.
Spread 2-3 tablespoons of barbeque sauce across each half.
On top of the barbeque sauce, layer 7-8 slices of provolone or mozzarella on each half.
Add 2 cups of spinach to each half.
Divide the chicken and red onion between the two halves.
Roll and pinch the ends to close them.
If using stoneware, remove it from the oven, and add your strombolis to it. (a baking sheet will work too, but it does cook better on the stoneware).
Mix a couple tablespoons of olive oil with a dash or two of oregano.
Brush the top and sides of the 2 stromboli with the olive oil and oregano mixture.
Cook for 35-40 minutes until golden brown. Turn off the oven, and let it cool for a few minutes in the oven with the door open if using a pizza stone...drastic temperature changes can cause your stone to crack.
After removing from oven, let it rest for 5-10 minutes before cutting with serrated knife.
Instructions