Chicken and Fontina Stromboli

Chicken and Fontina Stromboli

prep time

minutes
cook time

minute
servings
6

Ingredients







Cooking Instructions

1

Heat oven to 375°. Divide the dough into 6 equal round pieces. Cover with a towel and let rest while you prepare the filling.


2

For filling, combine the chicken, arugula, onion and fontina. Season to taste. Place dough ball between 2 sheets of floured parchment paper. Roll into 12-by-6 inch rectangle. Repeat with remaining 5 dough balls.


3

On each rectangle spread 1/6 of the filling, leaving a 1/2 inch bare border. Brush bare dough border with the egg/water mixture. Roll dough jelly-roll fashion, tucking in sides and ends to form cigar shape. Brush with egg/water mixture and place on baking sheets greased with cooking spray. Bake for 20-30 minutes or until golden brown. Let rest 10 minutes before serving. If preferred, serve with Italian tomato or marinara sauce.


*You may use store-bought rotisserie chicken


Ingredients







Cooking Instructions

1

Heat oven to 375°. Divide the dough into 6 equal round pieces. Cover with a towel and let rest while you prepare the filling.


2

For filling, combine the chicken, arugula, onion and fontina. Season to taste. Place dough ball between 2 sheets of floured parchment paper. Roll into 12-by-6 inch rectangle. Repeat with remaining 5 dough balls.


3

On each rectangle spread 1/6 of the filling, leaving a 1/2 inch bare border. Brush bare dough border with the egg/water mixture. Roll dough jelly-roll fashion, tucking in sides and ends to form cigar shape. Brush with egg/water mixture and place on baking sheets greased with cooking spray. Bake for 20-30 minutes or until golden brown. Let rest 10 minutes before serving. If preferred, serve with Italian tomato or marinara sauce.


*You may use store-bought rotisserie chicken


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