Chicken & Pepperoni Stromboli

  • 1 lb. pizza dough
  • ½ c. pizza sauce
  • 2 c. chopped kale
  • 1 large tomato, chopped
  • 8 oz. shredded mozzarella
  • 18 sliced pepperoni
  • 2 c. chopped cooked chicken
  • Italian seasoning, to taste
  • Olive oil

Preheat the oven to 400° F. Cover a large cookie sheet with parchment paper and set aside.

Roll out the pizza dough until it measures approximately 9 inches by 13 inches. Spoon the sauce onto the dough and spread it around, leaving 2 inches around the edge with no sauce. Set aside.

In a large bowl, combine the kale, tomato, mozzarella, pepperoni, chicken, and Italian seasoning. Sprinkle this mixture evenly over the sauce on the dough.

Starting on the long (13") edge of the dough closest to you, roll up the dough tightly, similar to how you would roll up a cinnamon bun. Seal the edges by pressing them together with your fingers; transfer the stromboli to the baking sheet covered with parchment paper - making sure to place it sealed side down.

Use a sharp knife to cut 4-5 small slits in the top of the stromboli then brush it with olive oil. Bake for 30 minutes or until golden brown. Remove the stromboli from the oven and allow it to cool for 5 minutes before slicing into 2 inch pieces. Serve warm.

  • Yields: 3-4 servings
  • Preparation Time: 50 minutes

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.