Steve's Chicken Spinach Stromboli

Name: Steve's Chicken Spinach Stromboli
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb Roasted Chicken Cut into pieces; 8 oz Shredded Mozarella; 4 oz Shredded Fontina Cheese; 1 packages Frozen Spinach; 1 can Ready to bake pizza dough; 1 egg; 2 tbsp Butter; 1 Shallot; 2 tbsp minced garlic

Stephen Leonard @cook_3869210

Fort Thomas, Kentucky

Steve's Chicken Spinach Stromboli

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Stephen Leonard @cook_3869210

Fort Thomas, Kentucky

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Ingredients

20 mins

4 servings

1 lbRoasted Chicken Cut into pieces
8 ozShredded Mozarella
4 ozShredded Fontina Cheese
1 packagesFrozen Spinach
1 canReady to bake pizza dough
1egg
2 tbspButter
1Shallot
2 tbspminced garlic

Cooking Instructions

20 mins

1

Preheat oven to 375.
2

Place spinach in some water to thaw.
3

Dice chicken and shallot.
4

Place small amount of butter in skillet and melt. Add chicken, garlic and shallots then sautee. Season as desired. Cook till chicken is no longer pink.
5

Roll out pizza dough. Use rolling pin to flatten.
6

Take thawed spinach and pour into paper towels. Use paper towels to squeeze out excess water. Get spinach as dry as you can.
7

Place cooked chicken mixture, spinach and cheeses in center of dough.
8

Gently fold dough over to form a loaf.
9

Lay Stromboli loaf on baking sheet seam side down.
10

Whisk egg and then lightly brush onto dough. Do not over saturate.
11

At this point you may sprinkle additional seasoning onto dough if you wish. Basil is great or try Parmesan cheese.
12

Carefully cut 3 small slits in the top.
13

Bake about 35 minutes. Cool, slice and enjoy. Great for dipping in marinara or ranch dressing.