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Our Best Bites: Spinach-Chicken Stromboli

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Last night I made this recipe, from Our Best Bites cookbook, for the first time. I bought the book a while back but I honestly haven’t tried anything in it yet.  It’s a beautiful book and it has a ton of yummy looking recipes. Better than most cookbooks out there. I’d have to say this is a recipe I probably wouldn’t have tried except a friend highly recommended it.

It looks time consuming and involved but it really isn’t. The dough is easy. I grilled the chicken on my George Foreman grill. I buy frozen chicken breast tenderloins, microwave them a couple minutes and throw them on the grill. Really moist chicken breast cooked in minutes. I just seasoned mine with a little salt & pepper.

Here it is before rolling it up – without the mozzarella cheese. I almost forgot it! Our Best Bites Breadstick dough is so easy to make and easy to use. I hate dough recipes that end up sticky, thin and difficult to work with. This is a good basic recipe to use for pizza & breadsticks.

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We added fruit and this was a {very} full meal. It’s excellent dipped in Alfredo sauce. We used Classico sundried tomato sauce and Classico Light Alfredo. It’s good mixed together too.
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Seriously this is so yummy!  It’s the best new recipe I’ve tried in a long time.

Spinach – Chicken Stromboli

  • 1 refrigerated pizza crust or 1 recipe of Breadstick dough
  • 2 teaspoons olive oil, divided
  • 1 1/2 teaspoons Italian Seasoning
  • 3 1/2 tablespoons canned Parmesan cheese, divided
  • 1 1/2 cups shredded mozzarella cheese
  • 2 cups loosely packed spinach leaves
  • 8 ozs shredded, cooked chicken breast, about 2 cups
  • 2 Roma tomatoes, diced
  • Favorite pasta sauces for dipping
  1. Preheat oven to the temperature indicated on the dough package or recipe (425).
  2. Working on a floured surface, roll pizza dough into a 12 x 15 inch rectangle. Brush 1 1/2 teaspoons olive oil over entire surface of crust. Evenly sprinkle Italian seasoning and 2 tablespoons Parmesan on top.
  3. Keeping remaining toppings one inch away from all edges, evenly spread the spinach leaves, shredded chicken, and tomatoes over the dough. Actually this is where you put the mozzarella cheese in – the cookbook doesn’t list it which is maybe why I almost forgot!
  4. Working from the long end of the rectangle, roll up from one end to the other (like a cinnamon roll). Pinch seam shut and then pinch each end shut and tuck under toward seam.
  5. Place seam-side down on a baking sheet sprayed lightly with nonstick spray.Brush remaining 1/2 teaspoon olive oil on top and sprinkle with remaining 1 1/2 tablespoons Parmesan cheese. Gently cut 3 slits along the top of the Stromboli.
  6. Bake in preheated oven for 15-20 minutes or until the top is golden brown. Cool for 10-15 minutes before slicing into 1-inch slices. Serve with marinara and/or Alfredo sauce for dipping.

Try it. You’ll love it!

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