Easy Stromboli
Stromboli is one of my favorite weekend lunches for our family. The Nugget and Hubby gobble it up - pretty soon I'll have to start making a double batch!
Buffalo Stromboli: from my friend AB
1 can Pillsbury pizza dough (you need the original, not the thin crust)
1 can white meat chicken, drained and shredded
1/4c Frank's Red Hot Buffalo Original sauce
1c shredded cheddar or colby jack
Combine the chicken, sauce, and cheese in a bowl. Unroll the dough, and spread the filling down the center, lengthwise. Bring both sides up around the filling and pat together, leaving the ends open. Bake on a *Silpat-lined baking sheet for 15 min at 400F or until crust is starting to brown.
Alternate Pizza Filling:
1c shredded mozzarella cheese
1/4c pizza sauce
2 tbsp diced garlic from a jar
toppings of your choice - diced bell peppers, sliced olives, chicken, pepperoni, mushrooms, etc.
You can also use homemade pizza dough, just make sure to leave it thick when you roll it out and you might need to adjust the baking time. You can also use crescent roll dough instead of pizza dough if you want a richer, flakier crust.
*A Silpat is a nonstick silicone mat that protects your baking sheet from burnt cheese and allows you to remove the baked good cleanly without having to grease the sheet.
Buffalo Stromboli: from my friend AB
1 can Pillsbury pizza dough (you need the original, not the thin crust)
1 can white meat chicken, drained and shredded
1/4c Frank's Red Hot Buffalo Original sauce
1c shredded cheddar or colby jack
Combine the chicken, sauce, and cheese in a bowl. Unroll the dough, and spread the filling down the center, lengthwise. Bring both sides up around the filling and pat together, leaving the ends open. Bake on a *Silpat-lined baking sheet for 15 min at 400F or until crust is starting to brown.
Alternate Pizza Filling:
1c shredded mozzarella cheese
1/4c pizza sauce
2 tbsp diced garlic from a jar
toppings of your choice - diced bell peppers, sliced olives, chicken, pepperoni, mushrooms, etc.
You can also use homemade pizza dough, just make sure to leave it thick when you roll it out and you might need to adjust the baking time. You can also use crescent roll dough instead of pizza dough if you want a richer, flakier crust.
*A Silpat is a nonstick silicone mat that protects your baking sheet from burnt cheese and allows you to remove the baked good cleanly without having to grease the sheet.
YUM! Thanks for sharing all these recipes!
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