Tuesday, May 12, 2009

Chicken Pesto Stromboli

1 loaf Rhodes frozen bread dough, thawed but still cold
1 egg beaten
2 cups of cooked chicken
2 cups of chopped tomatoes
1 cup of chopped spinach (I get it frozen)
1 packet of dry creamy pesto seasoning
2 cups of shredded mozzarella cheese
1/3 cup of Parmesan cheese
1/4 cup shredded mozzarella cheese

Take frozen dough out of package and allow to defrost, but not rise. Mix together cooked chicken, tomatoes, spinach, 2 cups mozzarella cheese, and Parmesan cheese. Prepare pesto sauce. Add sauce to mixture (enough to coat pieces of mixture but not so much that it is dripping). On lightly oiled surface (I use non-stick spray), roll bread dough out into a 10X15 inch rectange. Arrange mixture on dough, leaving 1-inch space along edges. Fold over edges on short sides. Starting along one long side, roll Stromboli up "jelly roll" fashion. Pinch edges together to seal; fold ends under; brush top and sides with beaten egg; Using a sharp knife, cut 1/2-inch deep vents along top; sprinkle with 1/4 cup mozarella cheese. Place stromboli on a baking sheet sprayed with non-stick spray; raise 30 minutes. Preheat oven to 350 degrees. remove plastic wrap and bake 30-40 minutes or until golden brown and cooked through. Let cool and serve.

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