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Sunday Supper & More

Chicken stromboli

(Karoline Boehm Goodnick for The Boston Globe)
May 19, 2010

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Serves 4

Pizza dough is sold by the pound. You can buy good commercially made dough in many markets and pizza shops.

Olive oil (for the pan)
2 whole cooked chicken legs, skinned and shredded
1 cup leftover cacciatore sauce
1/2 cup barbecue sauce
1 cup shredded mozzarella
Salt and pepper, to taste
1 pound pizza dough
1 egg, beaten with 1 tablespoon water (for egg wash)

1. Set the oven at 400 degrees. Oil a large rimmed baking sheet.

2. Remove the skin and bones from the legs. Shred the meat and transfer to a large bowl. Add the cacciatore and barbecue sauces, mozzarella, salt, and pepper.

3. Begin to stretch the pizza dough in your hands, holding it above the counter. When you can’t stretch it anymore, set it in the pan, and continue stretching the dough until it fills the pan completely.

4. Place the chicken mixture in a long thin lengthwise mound down the center of the dough, leaving a 1-inch border at the ends. Fold over the edges of dough on both short sides.

5. Fold the closest edge of the dough over the filling. Using a pastry brush, brush the egg mixture on the dough.

6. Roll the encased filling away from you toward the top of the pan, so the stromboli seam is now on the bottom.

7. Brush the entire stromboli with egg wash and sprinkle with salt and pepper. Cut three shallow diagonal slits on top of the dough making sure not to cut all the way through the dough.

8. Bake for 30 minutes or until the top is golden brown and the filling is bubbly through the holes.

9. Remove from the oven, and set aside for 10 minutes. Slice with a serrated knife.

Karoline Boehm Goodnick