Chicken Parmesan Stromboli
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Chicken Parmesan Stromboli: a delicious twist on an italian classic. A delicious pizza crust stromboli filled with chicken, cheese, and sauce makes for a delicious dinner!
Chicken Parmesan Stromboli
Growing up my parents would have some of their close friends come over almost weekly. They would jokingly call is “Hour of Power” – it was always longer than an hour but it was a night filled with board or card games, and good food. The parents would be downstairs playing their games while us kids would be upstairs playing our own, but we would always come together to enjoy food such a pizza, chips and dips, and yummy recipes like this chicken parmesan stromboli.
One of my husbands favorite dinners is chicken parmesan with spaghetti so having a a pizza type twist on a classic Italian dish is something my husband really enjoys. It’s a pizza crust type pocket filled with chicken, cheese, and your favorite spaghetti sauce. 
I like to use a thawed frozen bread dough when making this chicken parmesan stromboli. It makes it for an easy dinner and always tastes great! The hardest part…. remembering to take it out to thaw a few hours before you need it.
How to make Chicken Parmesan Stromboli
- Preheat oven to 400 degrees. Boil chicken until cooked through. Shred chicken into medium size pieces.
- Combine chicken, mozzarella, ½ sauce, parmesan cheese, and parsley in bowl.
- On lightly floured surface, press dough to form 10×12 rectangle. Arrange chicken mixture down center of dough. Cover filling bringing one long side into center, then overlap with the other long side; pinch seam to seal. Fold in ends and seal.
- Bake on greased cookie sheet, seam side down for 35 minutes or until golden brown. Serve with remaining warmed sauce.
Chicken Parmesan Stromboli
Ingredients
- 1 lb boneless skinless chicken
- 2 tsp. Olive Oil
- 2 cups shredded mozzarella cheese
- 1 28 ounce jar spaghetti sauce
- 2 Tbsp Parmesan cheese
- 1 Tbsp parsley, chopped
- 1 lb frozen bread dough, thawed
Instructions
- Preheat oven to 400 degrees. Boil chicken until cooked through. Shred into medium size pieces
- Combine chicken, mozzarella, ½ sauce, parmesan cheese, and parsley in bowl.
- On lightly floured surface, press dough to form 10x12 rectangle. Arrange chicken mixture down center of dough. Cover filling bringing one long side into center, then overlap with the other long side; pinch seam to seal. Fold in ends and seal.
- Bake on greased cookie sheet, seam side down for 35 minutes or until golden brown. Serve with remaining warmed sauce.
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