Chicken Stromboli: a great lunch or appetizer
published on 12 March, 2019 at 16:03
Ingredients:
Makes about 10 servings
Pizza Dough
3 cups (375g) bread flour
1 tsp (5g) salt
10g fresh yeast (or 1 tsp active dry yeast)
1 tsp (5g) sugar
2 tbsp (28ml) olive oil
1 cup (240ml) warm water
Filling
2 cups (300g) chicken, cooked and shredded
1/2 cup (120g) pizza sauce
1 cup (100g) Mozzarella cheese
1/2 cup (50g) Parmesan Cheese
Basil leaves
Topping
1 egg, beaten
Parmesan Cheese, grated
Directions:
Prepare the dough. Stir yeast with sugar until it liquefies. Dissolve in about 60 ml warm water. In a large bowl mix flour with salt. Add dissolved yeast, oil and warm water. Mix everything together then knead until smooth. Place the dough in an oiled bowl, cover with plastic wrap and let it sit for at least 2 hours. Onto a floured surface turn the dough and roll. Add mozzarella in a row in the center or edge. In a bowl combine shredded chicken with tomato pizza sauce and spread over the mozzarella. Top with Parmesan cheese and basil leaves. Fold the dough over the filling and roll, seal the edges on all sides. Place it seam side down on the prepared baking sheet. Brush with beaten egg, sprinkle Parmesan cheese and cut slices on top to let the steam escape. Bake for about 30 minutes or until golden brown.
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