Homemade Chicken and Mushroom Stromboli
We have a local pizza joint that makes the most delicious deluxe chicken stromboli ever. It’s just fabulous.
At one point, Joe and I were ordering the deluxe stromboli a few times a month, and we sat down to figure out how much it would cost to make the same stromboli at home.
It turns out that we could make 4 of them for the price of 1 take out stromboli, so we came up with a plan to make it ourselves.
It’s not exactly the same, but it’s close enough to pass. We like it a lot.
Chicken and Mushroom Stromboli
- 1 package of pizza crust dough
- 8 oz cooked chicken, cubed or shredded
- 8 oz mushrooms, sliced
- 1 onion, diced
- 1 red pepper, diced
- a handful of black olives, sliced
- 4 tsp of Beer and Brat mustard (this is a name brand that we get at Sam’s Club. It’s a spicy brown mustard with horseradish.) or BBQ sauce or Ranch dressing
- 4 oz mozzarella cheese, shredded
- Preheat oven to 450. Coat a large baking sheet with cooking spray.
- Divide dough into two equal portions. Roll dough into two ten-inch circles. Transfer dough to prepared baking sheet. Set aside.
- Saute onion, red pepper, and mushrooms. They won’t cook while baking, so you should saute the veggies until tender, or however you like them. When done to your satisfaction, combine with chicken.
- Spread half of mustard (or whatever sauce you’re using) over half of each dough circle. Separate the chicken mixture between the two dough circles and then put the cheese on the chicken.
- Lift untopped side of dough and fold over filling so it meets other side, forming a half moon. Pinch edges together to seal. Coat surface of stromboli with cooking spray.
- Bake until puffed up and golden brown, about 25 to 30 minutes.
- Let stand 5 minutes before serving.
I like to eat my stromboli by dipping the pieces into spaghetti or pizza sauce. Joe prefers his plain.
How do you make your stromboli?
Happily submitted to Mouthwatering Mondays, Homemaking Monday, Make Do Monday, I am Blissfully Domestic, Tempt my Tummy Tuesday, Tuesday Toot, and Tasty Tuesday
Photo courtesy of Colin Bartlett on Flickr
