Chicken Parmesan Stromboli
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
8
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Calories
269 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Parmesan Stromboli
Description
The Chicken Parmesan Stromboli begins with pre-made pizza dough spread out into a large rectangle. The filling combines cooked shredded chicken with pizza sauce and shredded mozzarella plus grated Parmesan cheese to create a savory, cheesy center. Parmesan cheese adds a nutty, salty component to the rich mozzarella.
The dough is then sliced on either side of the filling and the strips are folded alternately over the chicken mixture, forming a braided crust that seals in the filling. This method helps achieve a nicely sealed, attractive stromboli shape with a crisp crust edge.
Before baking, a butter mixture seasoned with onion powder and Italian seasoning is brushed on top, then sprinkled with more Parmesan cheese for added richness and a flavorful crust. Baking at 375°F produces a golden exterior with the cheese melted inside the braid. Serve hot with warmed pizza sauce for dipping to complement the filling.
Variations include using crescent roll dough and sealing perforations carefully before cutting strips. This flexibility allows adapting the recipe to different dough bases while maintaining the signature braided stromboli look.
Ingredients
- 1 (13.8oz) pizza dough crust Pillsbury Classic brand, canned, 391g
- 3 cups chicken I use my Basic Shredded Chicken, cooked, 280g
- 3/4 cup pizza sauce I used Ragu brand, 189g
- 1 cup mozzarella cheese 2%, shredded, 112g
- 1/4 cup Parmesan Cheese divided, fresh, grated, 38g
- 1 Tbsp butter light, 14g
- 2 Tbsp parsley chopped, fresh
- 1/4 tsp onion powder
- 1/4 tsp Italian seasoning
Instructions
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment and/or spray with cooking spray.
- In a medium-sized bowl, add the chicken, pizza sauce, mozzarella, and 1/4 cup of parmesan cheese. Mix well to combine.
- Spread dough onto the cookie sheet and shape into a large rectangle (it should cover most of the baking sheet).
- Add the chicken mixture lengthwise down the center of the dough, about 4 inches thick, from end to end.
- Make cuts 1 inch apart on each side of the rectangle, just to the edge of the filling. Alternating from side to side, fold crust strips of dough at an angle across the filling. It’s ok if it overlaps some.
- Microwave butter in a small bowl for 20-30 seconds, or until melted. Stir in onion powder and Italian seasoning. Brush mixture on top of braided dough. Sprinkle with remaining 1 Tbsp parmesan cheese.
- Bake for 20-25 minutes or until the dough is golden brown. Heat remaining pizza sauce in the microwave to serve with Stromboli for dipping.
Notes
- Original crescent dough or crescent rolls can be used instead of pizza dough; press and seal perforations if using crescent rolls.
- Another option is to simply use pizza dough shaped as described without folding strips.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Serving | 1/8 of stromboli (125g) | |
| Calories | 269kcal | 13% |
| Carbohydrates | 26.5g | 9% |
| Protein | 25.3g | 51% |
| Fat | 6.9g | 11% |
| Saturated Fat | 2.5g | 13% |
| Fiber | 1.1g | 4% |
| Sugar | 4.1g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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