Description
This Easy Cheesy Chicken Stromboli is a delightful homemade Italian-inspired stuffed bread filled with tender shredded rotisserie chicken, melted mozzarella, Parmesan cheese, fresh basil, and a touch of marinara sauce. Perfect for a family dinner or entertaining guests, it’s a savory, cheesy meal wrapped in golden, crispy pizza dough and served with extra marinara for dipping.
Ingredients
Dough
- 1 pound homemade or store-bought pizza dough
Filling
- 2 cups shredded rotisserie chicken
- 2/3 cup shredded Parmesan cheese, plus more for garnishing
- 1 cup homemade or store-bought marinara sauce, divided
- 4 slices fresh mozzarella cheese
- 1/3 cup fresh basil leaves
Topping
- 2 tablespoons olive oil
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 375ºF (190ºC). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Roll Out Dough: Lightly flour your work surface and roll out the pizza dough into a rectangle approximately 11×13 inches in size, creating an even base for the stromboli.
- Mix Filling: In a small bowl, combine the shredded rotisserie chicken, Parmesan cheese, and half (1/2 cup) of the marinara sauce. Save the remaining 1/2 cup of marinara sauce for serving as a dip.
- Assemble Filling on Dough: Position the dough with the longer side facing you. Spread the chicken mixture down the center of the rectangle. Layer the chicken with the slices of fresh mozzarella cheese, then scatter fresh basil leaves evenly on top.
- Cut and Braid Dough: Starting about 1 inch from the top edge of the dough, make 1/2-inch slits alternating sides from the center outward. Fold the top 1 inch of dough over the filling, then alternate folding strips over the filling in a braid pattern. Trim any excess dough and tuck the ends under the stromboli to seal.
- Brush and Bake: Place the braided stromboli seam-side down on the prepared baking sheet. Brush the top with olive oil and sprinkle with extra Parmesan cheese. Bake for 25 to 30 minutes or until the crust is golden brown and the cheese is melted and bubbly.
- Rest and Serve: Remove from oven and transfer to a wire rack to rest for 10 minutes before slicing. Serve warm with the reserved marinara sauce for dipping.
Notes
- Using rotisserie chicken saves time and adds great flavor, but you can substitute with cooked shredded chicken breast.
- Make sure the dough slits are even for a neat braid and better sealing of the stromboli.
- Allowing the stromboli to rest after baking helps the filling set and makes slicing easier.
- Extra Parmesan on top adds a crispy cheesy crust when baked.
- You can swap fresh basil for spinach or omit for a different flavor.
