Stromboli Two Ways (Chicken/Cheese or Pepperoni/Ham/Cheese)

     When I don’t really feel like cooking, but I don’t feel like going out either my go to meal is stromboli’s. Sometimes my husband will make pizza dough and freeze it so I’ll use that, but most of the time I don’t feel like making the dough so I go with Pillsbury’s thin crust pizza dough. Each tube of this dough is good for making two stromboli’s. The best thing about making a Stromboli is that anything can go into them so it’s not only an easy meal, but it’s a great one to use with leftovers.

     Any combination of vegetables, meats and cheeses can go into the stromboli. I generally like mine with chicken, veggies, and cheese. My husband always goes for pepperoni, any other meat we have left over, and cheeses. My biggest recommendation is to sauté the vegetables in a little olive oil and garlic before putting them into the stromboli.

     This week we had sweet and sour chicken so I had a small container of breaded cooked chicken which was perfect. We also had macaroni and cheese with ham, so there was leftover ham in the refrigerator as well. As far as vegetables went, we had a selection of onions, mushrooms, and peppers.

Chicken and Cheese Stromboli

1 roll of Pillsbury thin crust pizza dough
½ c. shredded cheese (I like half mozzarella and half fontina)
1/3 c. chicken (cooked and cut into small pieces)
1/3 c. vegetables (I used mushrooms)
1 garlic clove, minced
1 t. Italian seasonings
1 t. oregano
1 T. olive oil, divided
¼ c. marinara sauce for dipping

1. Preheat the oven to 400 degrees.

2. In a small sauté pan heat 2 t. olive oil over medium heat. Cook the garlic clove and vegetables 5-7 minutes or until just soft.

3. Roll out the thin crust pizza dough and cut in half. Put the extra half aside to make your other Stromboli. Working with one half of the dough, spread ¼ c. of the cheese from end to end in the middle of the dough. Top with chicken and vegetables. Sprinkle with oregano. Top with the remaining cheese.

4. Fold the bottom of the dough overtop of the filling. Fold the top over and pinch the ends to seals. Pinch the top of the dough to seal, leaving a one inch hole in the middle to vent.

5. Brush with olive oil and sprinkle with Italian seasoning. Bake in the oven for 15 minutes or until golden brown and the cheese is bubbly. Serve with a side of marinara sauce.

Pepperoni, Ham, and Cheese Stromboli

½ of the thin crust pizza dough
½ c. shredded cheese (I used half mozzarella and half fontina, though cheddar works well too)
¼ c. pepperoni
¼ c. ham
1/3 c. vegetables (I used peppers and onions)
1 garlic clove, minced
1 t. Italian seasonings
1 t. oregano
1 T. olive oil, divided
¼ c. marinara sauce for dipping

1. Preheat the oven to 400 degrees.
2. In a small sauté pan heat 2 t. olive oil over medium heat. Cook the garlic clove and vegetables 5-7 minutes or until just soft.

3. Roll out the thin crust pizza dough and cut in half. Put the extra half aside to make your other Stromboli. Working with one half of the dough, spread ¼ c. of the cheese from end to end in the middle of the dough. Top with pepperoni, ham, and vegetables. Sprinkle with oregano. Top with the remaining cheese.

4. Fold the bottom of the dough overtop of the filling. Fold the top over and pinch the ends to seals. Pinch the top of the dough to seal, leaving a one inch hole in the middle to vent.
5. Brush with olive oil and sprinkle with Italian seasoning. Bake in the oven for 15 minutes or until golden brown and the cheese is bubbly. Serve with a side of marinara sauce.

Comments

  1. says

    stromboli does not get the respect it deserves! we make it for christmas eve apps every year and i can’t get enough of it! thank you for sharing your wonderful versions with tuesday night supper club!

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