Garlic Pesto Chicken & Sausage Stromboli
I'll start by saying that my husband made this for me, his recipe. He's letting me borrow it. *wink* But it's SO good that I have to share it. He and my son made this for me for Mother's Day dinner, and they even shot video! (watch it below)
Blew me away. So much flavor, and so warm and comforting. If you've never had a Stromboli, think of it like a really big calzone. Its roots are in Philadelphia and it is pizza dough, usually filled with various Italian cold cuts and cheeses. This one is a little more creative. Garlicky tender chicken with apple chicken sausage, mozzarella and lots of veggies. And you can really put whatever you want in it - do it up!
Here's how he made it:
16 oz. pizza dough - homemade or store-bought works! He used a pre-made garlic and herb dough.
8 oz. boneless, skinless chicken breast tenders
6 oz. cooked chicken apple sausage, cut into dime-sized pieces
3 oz. fresh spinach
6 oz. cremini mushrooms, chopped
2 cups shredded mozzarella cheese
5 TBS pesto sauce
4 TBS garlic spread
1/2 cup julienned sun-dried tomatoes, preferably in olive oil
4 cloves garlic, minced
2 TBS olive oil
1 TSP dried or fresh parsley
1 TBS italian seasoning
1 egg, beaten
salt, to taste
Heat 1 TBS of the olive oil in a large saucepan over medium heat.
When you start to see a bit of smoke rise from the pan, add the garlic and stir for about a minute, until fragrant.
Add the mushrooms and cook until the mushrooms are soft, about 5 minutes.
Stir in the parsley.
Add the spinach, reduce the heat to medium-low and cover the pan.
Cook for about 2 minutes, until the spinach is wilted.
Pour the spinach mixture in a colander to drain any excess liquid, then set aside.
On a flat surface or cutting board, cover the chicken tenders with plastic wrap.
Using a roller, plastic wrap side up, roll the chicken until it's flat, but not too thin.
Using the same saucepan, add the remaining 1 TBS olive oil and heat to medium.
Season the chicken with about 1/2 TSP salt, or seasoned salt.
Cook about 3 minutes per side until there is no pink.
Remove the cooked chicken from the pan and transfer to a cutting board.
Cut the chicken, and the sausage, into 1/2" cubes.
Flour a hard surface or silicone mat, then roll the dough out into an oval shape, approximately 12" wide by 15".
Spread an even layer of garlic spread, then the pesto, over the dough, about 1/2" from the edges.
Add the sun-dried tomatoes, then the chicken and sausage.
Next add the spinach and mushrooms, then the cheese.
Sprinkle the italian seasoning over the entire thing, then carefully roll it up lengthwise, crimping the dough on the sides and top to make sure the filling stays in.
Brush the top with the egg wash, then cut 3 diagonal slits into the top, but not all the way through, just slight enough to vent the Stromboli.
He recommends cooking it on a pizza stone. If you do, pre-heat it in the oven at 500° F for at least 30 minutes.
Once the pizza stone is heated, put the Stromboli on it, or on a baking sheet with parchment paper, and cook at 500° F for about 12 minutes. The dough should be a nice golden brown.
Remove it from the oven, slice, serve immediately, and enjoy!
And if you're in Philly (or on the East Coast), make sure you follow it up with a Tastykake!
Did you make it? Share pics in the comments!